Half Baked Harvest · by Tieghan Gerard★ 4.6 (14)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 15%
CARBS 24G37% OF CAL
3G FIBER0G ADDED2G INTRINSIC18G OTHER2G TOTAL SUGAR
FAT 15G54% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich quinoa salad with spinach, tomatoes, olives, and feta cheese dressed in olive oil and oregano. Works as a side, lunch, or light dinner.
mainmediterraneansaladgrain bowlgluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry quinoa
- 2 cups water
- 2 cups sliced grape tomatoes
- 1 cup spinach (chopped)
- 1/2 cup sliced kalamata olives
- 4 ounces feta cheese (about a half cup)
- 1 tablespoon kalamata olive juice (the brine that olives are jarred in)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 tsp dry oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 15%
CARBS 24G37% OF CAL
3G FIBER0G ADDED2G INTRINSIC18G OTHER2G TOTAL SUGAR
FAT 15G54% OF CAL
3G SAT12G 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
- 20m
- Sodium
- 830mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 123mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 830MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.