Greek Quinoa Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad with quinoa, crisp vegetables, olives, and feta cheese tossed in a lemon-oregano vinaigrette. Light and nutritious, it works well as a standalone meal or with grilled protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 Persian cucumbers, (halved lengthwise and cut into ½-inch cubes)
- 1 pint cherry tomatoes, (halved)
- 1 green bell pepper, (seeded and cut into 3/4-inch pieces)
- 1/2 pound feta cheese, (roughly cubed)
- 1/4 medium red onion, (slivered)
- 1 cup pitted kalamata olives, (halved)
- ¼ cup chopped Italian flat leaf parsley
- ¼ cup chopped mint
- 1 cup cooked quinoa
At a glance
PER SERVING · TIME 27M
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
- 12m
- Sodium
- 749mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 171mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.