Mediterranean Quinoa Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean quinoa salad featuring cooked quinoa mixed with olives, cherry tomatoes, cucumber, chickpeas, feta, and fresh herbs with a lemon vinaigrette. Serve it warm or cold as a healthy, protein-rich side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry quinoa
- 2 cups water
- ¼ cup red onion (finely chopped)
- ½ cup kalamata olives (chopped)
- 1 ½ cups cherry tomatoes (quartered (1 pint))
- 1 ½ cups cucumbers (quartered)
- 1 15 oz can chickpeas (drained and rinsed, low salt)
- ½ cup crumbled feta
- 1 tablespoon olive oil
- 2 tablespoons lemon juice ((juice of one lemon))
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- 2 teaspoons fresh parsley
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 517mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.