Foodie Crush · by Heidi Larsen★ 4.5 (173)
Mediterranean Quinoa Salad Recipe
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 18%
CARBS 36G42% OF CAL
6G FIBER5G SUGAR25G OTHER
FAT 19G49% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean quinoa salad with roasted red peppers, Kalamata olives, chickpeas, arugula, and feta cheese. Light, healthy, and perfect for lunch or dinner.
mainmediterraneansaladgrain bowlbeansgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (, pressed)
- 1/2 teaspoon dry basil (, minced)
- 1/2 teaspoon dried thyme (, crushed between your fingers)
- kosher salt and freshly ground black pepper
- 1 1/2 cups dry quinoa
- 1/2 teaspoon kosher salt
- 3 cups arugula
- 1 15 ounce can garbanzo beans (, drained)
- 1 small jar roasted red bell peppers (, drained and chopped)
- 1/4 cup Kalamata olives (, pitted and roughly chopped)
- 1/4 cup crumbled feta cheese
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 18%
CARBS 36G42% OF CAL
6G FIBER5G SUGAR25G OTHER
FAT 19G49% OF CAL
3G SAT16G 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
- 25m
- Sodium
- 627mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.