Modern Greek Salad with Kale and Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial salad of roasted red pepper quinoa, massaged kale, and romaine dressed with Greek lemon vinaigrette and topped with cucumber, feta, chickpeas, and almonds. Hearty and fresh for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup dry quinoa ((or 1-1.5 cups cooked))
- ¾ cup water
- salt and pepper (to taste)
- 2-3 cups chopped kale leaves
- 1-2 cups chopped romaine lettuce
- ¼-½ cup diced roasted red pepper
- ½ english cucumber, chopped
- ¼-½ crumbled feta cheese
- ¼ cup sliced almonds
- ¼ cup pickled red onion (or thinly sliced raw red onion)
- ⅓ cup olive oil
- 2 TBSP fresh lemon juice
- 2 TBSP red wine vinegar
- 1 clove garlic, peeled, smashed, and minced ((fresh is best here))
- ¼ tsp dried oregano leaves
- ¼ tsp dried basil
- ⅛ tsp salt (plus extra to taste)
- ⅛ tsp pepper (or to taste)
- 2-3 tsp sweetener of choice ((sugar, honey, agave, etc...))
- diced green bell pepper
- chickpeas
- fresh diced tomato
- pickled banana peppers
- kalamata olives
- pepperoncini peppers
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 12m
- Sodium
- 913mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 189mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.