Mediterranean Quinoa Salad With Lemon Basil Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mediterranean salad featuring fluffy quinoa with grilled vegetables, sun-dried tomatoes, olives, and feta, dressed with zesty lemon-basil vinaigrette. Filling enough as a standalone meal or works well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.25 cups uncooked quinoa (or 3 cups pre-cooked quinoa)
- 2.5 cups water
- 2/3 teaspoon salt
- 2-3 tablespoons olive oil (for grilling vegetables)
- 1 large zucchini (halved lengthways and then sliced)
- 1 large red capsicum (bell pepper, cut into squares)
- 1 red onion (sliced)
- A little salt to season vegetables
- 1 cup basil leaves (loose)
- 3 tablespoons lemon juice
- Zest of 1/2 lemon
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1 punnet cherry tomatoes (1 cup halved cherries)
- 1/3 cup sun-dried tomatoes (chopped (I use those in olive oil))
- 1/3 cup Kalamata olives (or other black olives, sliced)
- 1 large clove of garlic (finely diced or minced)
- 1/3 cup feta cheese (about 50-70 grams / 2 oz.)
- 1/2 tsp black pepper
At a glance
PER SERVING · TIME 40M
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
- 1111mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.