Mediterranean Quinoa Salad Recipe
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Averie Cooks · by Averie Sunshine★ 4.6 (25)

Mediterranean Quinoa Salad Recipe

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 40%
CARBS 59G50% OF CAL
14G FIBER37G OTHER8G TOTAL SUGAR
FAT 24G46% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful quinoa salad loaded with chickpeas, artichokes, olives, and tangy goat cheese. Fresh, satisfying, and naturally gluten-free; ready in 20 minutes.

mainmediterraneangrain bowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 3 tablespoons olive oil
  • 1 medium red onion (diced small (white or yellow onion may be substituted))
  • 1 cup dry uncooked quinoa (I used white; another color may be substituted)
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2-3 cups fresh spinach (loosely packed (2 heaping handfuls))
  • one 15-ounce can chickpeas (drained and rinsed (I use no-salt added))
  • one 15-ounce can artichoke hearts* (drained and halved or quartered or 1 cup frozen that have been thawed and drained (See Notes))
  • 2/3 cup pitted and drained black Kalamata olives (or as desired)
  • 1 teaspoon cardamom
  • 1 teaspoon kosher salt (plus more to taste if desired)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • 6 ounces goat cheese (crumbled (feta may be substituted))
PREP
5M
SODIUM
1277MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.