Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Mediterranean salad of cooked quinoa, fresh vegetables, chickpeas, feta, and olives tossed with a lemon-herb dressing. Light and satisfying, it works as a standalone lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked quinoa
- 1 cup thinly sliced cucumbers
- 1 cup halved cherry tomatoes
- 1/4 cup yellow bell pepper (diced)
- 1/4 cup orange bell pepper (diced)
- 1/4 cup minced red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped parsley (plus more for garnish)
- 1 cup chickpeas (drained and rinsed)
- 1/4 cup sliced kalamata olives
- For the dressing:
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- salt and pepper to taste
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
- 737mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 737MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.