I Heart Naptime · by Jamielyn Nye★ 5.0 (7)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 16%
CARBS 28G46% OF CAL
6G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 12G44% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of cooked quinoa, chickpeas, bell peppers, cucumbers, and arugula dressed with olive oil and red wine vinegar. Hearty and ready in 30 minutes.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup uncooked quinoa (, rinsed (or 1 cup cooked))
- 4 cups arugula
- 15 ounce can garbanzo beans (, drained and rinsed )
- 1 red bell pepper (, chopped)
- 1 cucumber (, sliced and cut into 4)
- 1/2 cup red onions (, diced)
- 1/4 cup fresh basil or parsley (, chopped)
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar (, or balsamic vinegar)
- 2 cloves garlic (, minced)
- 1 teaspoon Italian seasoning
- 3/4 teaspoon Kosher salt (, more to taste)
- 1/4 teaspoon Freshly ground black pepper (, more to taste)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 16%
CARBS 28G46% OF CAL
6G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 12G44% OF CAL
2G SAT10G 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
- 15m
- Sodium
- 369mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.