Italian Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian Quinoa Salad is a protein-packed grain salad with quinoa, chickpeas, fresh vegetables, and an Italian vinaigrette. It's light, healthy, and works as a filling lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups chicken stock or broth
- 1 cup dry quinoa (pre-rinsed)
- 15 oz can chickpeas (drained and rinsed)
- 3 Roma or 2 vine-ripened tomatoes (seeded then chopped)
- 1/2 English cucumber (chopped)
- 1/2 cup crumbled feta cheese
- 1/2 cup loosely-packed fresh parsley (chopped)
- 1/3 cup banana pepper or peperoncini rings (chopped, Mezzetta recommended)
- 1/3 cup black, kalamata, or Italian green olives (sliced)
- 2 oz pepperoni (quartered, Applegate Farms recommended)
- 1/4 red onion (thinly sliced or minced)
- 3/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 579mg
- Total sugar
- 6g
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
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.