Chef Savvy · by Kelley Simmons★ 4.9 (15)
Greek Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 19%
CARBS 32G45% OF CAL
5G FIBER2G SUGAR25G OTHER
FAT 14G44% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain and vegetable salad built on quinoa and kale, dressed simply with lemon and olive oil, studded with tomatoes, cucumber, and olives. Fresh, nourishing, and naturally gluten-free.
sidegreeksalad🥄 saucepangluten freelow carbvegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups water
- 1 cup quinoa
- 1 cup baby kale (stems removed)
- 1/2 cup cherry tomatoes (quartered)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (minced)
- 2 tablespoons kalamata olives
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- feta cheese for topping
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 19%
CARBS 32G45% OF CAL
5G FIBER2G SUGAR25G OTHER
FAT 14G44% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 331mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 181mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.