Family Food on the Table · by Kathryn Doherty★ 4.5 (26)
Quinoa Spinach Salad with Pesto
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 16%
CARBS 23G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER1G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, nutty quinoa salad with spinach, basil, and walnuts dressed in pesto. Perfect for a vegetarian lunch or light dinner.
mainmediterraneansaladgrain bowlgluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup dry quinoa
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons basil pesto
- 2 tablespoons white wine vinegar
- 1 cup finely chopped fresh spinach leaves
- 3 tablespoons Parmesan cheese (fresh grated, preferably)
- 3 tablespoons chopped walnuts (see notes)
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 16%
CARBS 23G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER1G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G 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
- 5m
- Cook
- 15m
- Sodium
- 372mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.