Cooking Classy · by Jaclyn★ 5.0 (13)
Quinoa Salad
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 26%
CARBS 55G50% OF CAL
11G FIBER0G ADDED8G INTRINSIC36G OTHER8G TOTAL SUGAR
FAT 19G40% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing grain salad built on cooked quinoa with fresh vegetables, herbs, and a bright lemon vinaigrette. Vegetarian, nutritious, and good as a standalone meal or side.
mainamericansaladgrain bowl🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 1/2 cups leftover cooked quinoa* ((chilled))
- 1 large red bell pepper
- 2 cups diced English cucumber
- 1 1/2 cups grape tomatoes, (halved)
- 1 medium carrot, (shredded (1/2 cup))
- 1/2 cup chopped red onion, (rinsed under cold water in a sieve and drained)
- 1 (14.5 oz) can chick peas, (drained and rinsed)
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 1/3 cup chopped fresh parsley ((chop somewhat fine))
- 1/4 cup chopped fresh cilantro ((chop somewhat fine))
- 2 garlic cloves, (minced (2 tsp))
- Salt, (to taste)
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 26%
CARBS 55G50% OF CAL
11G FIBER0G ADDED8G INTRINSIC36G OTHER8G TOTAL SUGAR
FAT 19G40% OF CAL
3G SAT17G 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
- 20m
- Cook
- 5m
- Sodium
- 348mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.