Quinoa and Vegetable Salad With Feta

1 week ago 6

Democracy Dies successful Darkness

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Ingredients

measuring cup

Servings: 1 (makes astir 2 1/2 cups)

  • 1 cupful babe arugula, oregon different tender, leafy greens
  • 1/2 cupful cooked quinoa, ideally reddish oregon tricolor, oregon different cooked atom specified arsenic farro oregon bulgur
  • 1/2 cupful cooked chickpeas oregon different legume (drained and rinsed if canned)
  • 1/2 cupful chopped grilled zucchini oregon different cooked vegetable
  • 1/2 cupful quartered grape tomatoes oregon different chopped caller vegetable, specified arsenic cucumber oregon celery
  • 1 tablespoonful thinly sliced scallion, oregon chopped reddish oregon saccharine onion
  • 1 tablespoonful extra-virgin olive oil
  • 1 tablespoonful caller citrus juice
  • Pinch good salt
  • Freshly crushed achromatic pepper
  • 3 tablespoons (3/4 ounce) crumbled feta cheese

Nutritional Facts

Per serving

  • Calories

    514

  • Fat

    22 g

  • Saturated Fat

    5 g

  • Carbohydrates

    61 g

  • Sodium

    561 mg

  • Cholesterol

    15 mg

  • Protein

    19 g

  • Fiber

    12 g

  • Sugar

    16 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Ellie Krieger.

Published August 10, 2022

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Updated March 17, 2026

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