Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Quinoa Arugula Salad
NUTRITION · PER SERVING383M COOK
CAL 22%·PRO 27%
CARBS 61G55% OF CAL
11G FIBER29G OTHER21G TOTAL SUGAR
FAT 19G38% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutritious salad with fluffy quinoa, peppery arugula, chickpeas, cranberries, almonds, and feta cheese dressed with lemon vinaigrette. High in fiber and vegetables.
mainamericansaladbeansgluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup quinoa
- ¾ cup water
- 15 oz can of chickpeas, drained + rinsed
- 1 cup chopped broccoli florets
- ½ cup finely diced red onion
- ½ cup dried cranberries
- ¼-½ cup sliced almonds (or roasted sunflower seeds)
- ⅓-½ cup crumbled feta ((skip for vegan option))
- ¼ cup fresh lemon juice (from 2 small lemons)
- 3 TBSP extra virgin olive oil
- 1 tsp red or white wine vinegar
- 1 clove garlic
- ¼ tsp salt
- ⅛ tsp black pepper
At a glance
PER SERVING · TIME 383M
CAL 22%·PRO 27%
CARBS 61G55% OF CAL
11G FIBER29G OTHER21G TOTAL SUGAR
FAT 19G38% OF CAL
2G 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
- 6h 10m
- Cook
- 13m
- Sodium
- 380mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 370M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.