Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 13%
CARBS 29G42% OF CAL
5G FIBER0G ADDED3G INTRINSIC21G OTHER3G TOTAL SUGAR
FAT 15G50% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mediterranean salad of quinoa, fresh vegetables, chickpeas, olives, and herbs tossed with lemon-garlic vinaigrette. Light, filling, and packed with flavor.
sidemediterraneansaladgrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →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 olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 large garlic clove, (minced)
- 1/2 teaspoon salt, (plus more to taste (I used 3/4 teaspoon))
- 2 cups diced cucumber ((about 1 medium cucumber))
- 1 cup diced tomato ((about 1 medium tomato))
- 1 cup cooked or canned chickpeas, (drained and rinsed)
- 1/2 cup pitted Kalamata olives, (halved)
- 1/2 cup chopped scallions ((about 3 scallions))
- 1/4 cup finely chopped fresh parsley, (lightly packed)
- 1/4 cup finely chopped fresh mint, (lightly packed)
- Black pepper, (to taste)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 13%
CARBS 29G42% OF CAL
5G FIBER0G ADDED3G INTRINSIC21G OTHER3G TOTAL SUGAR
FAT 15G50% OF CAL
2G SAT14G 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
- 453mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.