Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and colorful quinoa salad with cucumber, cherry tomatoes, feta, and raisins in a lemon-mustard vinaigrette. It pairs well with grilled chicken or pork and works as a standalone lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 1 ¾ cups water
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt or kosher salt
- black pepper (to taste)
- 1 ½ cups diced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup golden raisins (or regular raisins)
- ⅓ cup crumbled feta cheese
- ⅓ cup coarsely chopped whole roasted almonds
- 3 tablespoons chopped fresh parsley
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
- 16m
- Cook
- 14m
- Sodium
- 424mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 16M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.