Greek Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy quinoa salad tossed with fresh spinach, tomatoes, cucumber, feta, and olives in a tangy Greek vinaigrette. Refreshing and protein-packed, it works as a light lunch or summer side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 1 cup dry quinoa (rinsed and drained)
- 2 cups roughly chopped baby spinach
- 1 cup grape or cherry tomatoes (quartered)
- 1 cup diced cucumber
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh basil
- ¼ cup kalamata olives (chopped)
- 1 Tablespoon chopped fresh parsley
- ¼ cup olive oil
- 3 Tablespoons lemon juice (juice of 1 lemon)
- 2 Tablespoons red wine vinegar
- 2 teaspoons maple syrup or honey
- 2 cloves of garlic (crushed or minced)
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 691mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 649mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.