Choosing Chia · by Jess★ 5.0
Mediterranean Quinoa Salad
NUTRITION · PER SERVING25M COOK
CAL 28%·PRO 36%
CARBS 62G45% OF CAL
10G FIBER11G SUGAR40G OTHER
FAT 27G44% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean quinoa salad with roasted vegetables, chickpeas, olives, and feta. Light and hearty enough to serve as a meal.
mainmediterraneansaladbowlgluten freevegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups quinoa, cooked (about 1 cup uncooked)
- 1 red bell pepper, chopped
- 1/2 cucumber, chopped
- 1 cup chickpeas
- 1/2 small red onion, finely chopped
- 1/2 cup kalamata olives, cut in half
- 1/4 cup sundried tomatoes, finely chopped
- 1/3 cup fresh basil, finely chopped
- 1/4 cup crumbled feta cheese (*use vegan feta cheese if needed)
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar (or red wine vinegar)
- 1/3 cup olive oil
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- salt & pepper to taste
At a glance
PER SERVING · TIME 25M
CAL 28%·PRO 36%
CARBS 62G45% OF CAL
10G FIBER11G SUGAR40G OTHER
FAT 27G44% OF CAL
4G SAT23G 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
- 10m
- Cook
- 15m
- Sodium
- 675mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 822mg
- Calcium
- 114mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.