Salt & Lavender · by Natasha★ 5.0 (19)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 24%
CARBS 37G45% OF CAL
5G FIBER0G ADDED6G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 15G42% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of cooked quinoa with cucumber, tomato, bell pepper, olives, and feta cheese dressed with lemon vinaigrette. Light, protein-rich, and satisfying as a meal or side.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa
- 3 Persian (mini) cucumbers (or 1/2 English cucumber, sliced)
- Generous handful little tomatoes (halved)
- 1 red bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- Handful kalamata olives (pitted)
- 2 tablespoons red onion (chopped)
- 3.5 ounces cubed feta (I used the kind packed in oil + herbs)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano ((or more to taste))
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 24%
CARBS 37G45% OF CAL
5G FIBER0G ADDED6G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 15G42% OF CAL
5G SAT11G 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
- 622mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.