Downshiftology · by Lisa Bryan★ 5.0 (50)
Mediterranean Quinoa Salad
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 15%
CARBS 25G36% OF CAL
3G FIBER0G ADDED3G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 18G56% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh quinoa salad with Mediterranean vegetables like bell peppers, cucumbers, capers, and olives. Dressed with a lemon-mustard vinaigrette. Bright, briny, and holds well for meal prep.
sidemediterraneansaladgrain bowl🍪 sheet pan🥄 saucepangluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa (uncooked and rinsed)
- 2 cups water
- 2 bell peppers (small diced (any color works—I used red and yellow))
- 1 English cucumber (small diced)
- ½ medium red onion (small diced)
- ¼ cup capers (drained)
- ¼ cup roughly chopped fresh parsley
- 4 ounces feta cheese (crumbled)
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove (minced)
- kosher salt and ground black pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 15%
CARBS 25G36% OF CAL
3G FIBER0G ADDED3G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 18G56% OF CAL
4G SAT13G 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
- 20m
- Cook
- 20m
- Sodium
- 570mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.