The Girl Who Ate Everything · by Christy Denney★ 4.7 (12)
Spinach Quinoa Salad
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 10%
CARBS 18G31% OF CAL
4G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 17G63% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich salad of quinoa and spinach with avocado, cucumber, bell pepper, and a lemon-Dijon vinaigrette. Light and healthy for lunch or a light dinner.
mainamericansaladgrain bowl🥄 saucepangluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2/3 cup quinoa
- 1 1/3 cups water
- 5 ounces baby spinach (about 5 cups)
- 1 avocado (pitted and diced)
- 2/3 cup chopped cucumber
- 1/2 cup red bell pepper strips
- 1/3 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 10%
CARBS 18G31% OF CAL
4G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 17G63% OF CAL
3G SAT14G 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
- 20m
- Sodium
- 186mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.