Well Plated · by Erin Clarke★ 4.8 (33)
Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 28%
CARBS 37G38% OF CAL
7G FIBER24G OTHER6G TOTAL SUGAR
FAT 22G52% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh quinoa salad with chickpeas, feta, red peppers, and arugula in a lemon-paprika dressing. Light, protein-rich, and perfect for meal prep.
sideamericansaladbeans🥄 saucepangluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa
- 2 cups water
- 1 1/2 teaspoons kosher salt (divided)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
- 1 teaspoon smoked paprika
- 1 cup tightly packed baby arugula (optional)
- 1/4 cup loosely packed chopped fresh parsley ( basil, dill, or other soft, tender herbs (or a mix!))
- 1 can reduced sodium chickpeas (rinsed and drained)
- 1 14-ounce jar roasted red peppers, drained, patted dry and diced (about 1 cup)
- 3/4 cup slivered sliced, or roughly chopped toasted almonds, chopped toasted pecans, or roasted pistachios*, (divided)
- 3/4 cups crumbled goat cheese or feta (about 4 ounces, divided)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 28%
CARBS 37G38% OF CAL
7G FIBER24G OTHER6G TOTAL SUGAR
FAT 22G52% OF CAL
5G SAT18G 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
- 10m
- Cook
- 20m
- Sodium
- 941mg
- 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
- 339mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 941MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.