Skinnytaste · by Gina Homolka★ 5.0 (31)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 12%
CARBS 22G45% OF CAL
3G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 10G44% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fresh salad built on cooked quinoa with crisp cucumber, tomatoes, olives, red onion, and feta cheese, dressed simply with lemon and olive oil. Gluten-free and vegetarian, it works as a side or light main.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa
- 1 3/4 cups water
- 1/4 cup red onion (diced)
- 1/2 fresh lemon (squeezed, or more to taste)
- 1/4 cup kalamata olives (about 10, pitted and sliced)
- 2 tbsp extra virgin olive oil
- 2 cups cucumber (peeled and diced (from 1 English))
- 1 cup cherry tomatoes (quartered)
- 1/3 cup feta cheese (crumbled )
- kosher salt and fresh black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 12%
CARBS 22G45% OF CAL
3G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 10G44% OF CAL
2G SAT7G 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
- 20m
- Sodium
- 329mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.