Pinch of Yum · by Lindsay Ostrom★ 4.8
Spring Quinoa Salad with Honey Lemon Vinaigrette
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 30%
CARBS 38G36% OF CAL
6G FIBER9G ADDED4G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 25G53% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy quinoa tossed with sweet peas, crispy bacon, tangy feta, and almonds, dressed in a honey-lemon vinaigrette. Light, protein-packed, and herbaceous with bursts of sweetness and crunch.
mainamericangrain bowl⚙️ food processor🍲 stockpotgluten free
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa
- 2-3 cups frozen peas
- 1/2 cup feta cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup freshly chopped basil and cilantro
- 1/2 cup almonds, pulsed in a food processor until crushed
- 1/3 cup freshly squeezed lemon juice (1-2 large juicy lemons)
- 1/3 cup olive oil
- 1/4 teaspoon salt (more to taste)
- a few tablespoons honey (I did 3, but adjust to taste)
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 30%
CARBS 38G36% OF CAL
6G FIBER9G ADDED4G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 25G53% OF CAL
5G SAT20G 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
- 522mg
- Total sugar
- 13g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 123mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 522MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.