
Artichoke And Pesto Mediterranean Quinoa Salad
User Reviews
5.0
15 reviews
Excellent
-
Servings
10
-
Calories
354 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean

Artichoke And Pesto Mediterranean Quinoa Salad
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 4 cups Cooked quinoa*
- 1/3 cup homemade or store-bought pesto
- 1 12 ounce Jar Marinated Artichoke Hearts drained
- 8 ounce Greek feta cheese crumbled
- 1/2 cup kalamata olives sliced
- 1/2 cup diced purple onion
- 1/2 cup chopped red bell peppers
- 1/2 cup cherry tomatoes cut in half
- 1/4 cup toasted pinenuts
- Juice of half a lemon
- Kosher salt and pepper to taste
- For Quinoa
- 1 1/2 cup quinoa rinsed
- 3 cups cold water
- 1 teaspoon kosher salt
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Instructions
- Bring water, rinsed quinoa and salt to a boil over a medium heat. Reduce heat to low, cover and cook 15-20 minutes or until quinoa is light and fluffy. Turn of heat and cover for 5 minutes. Fluff with a fork. Make the quinoa several hours ahead of time and chill until needed.
- Toss gently with pesto to coat, add remaining ingredients, toss. Season to taste with salt, pepper and lemon juice
Nutrition Information
Show Details
Serving
1g
Calories
354kcal
(18%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
700mg
(29%)
Potassium
349mg
(10%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
927IU
(19%)
Vitamin C
20mg
(22%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
Serving | 1g | |
Calories | 354kcal | 18% |
Carbohydrates | 38g | 13% |
Protein | 12g | 24% |
Fat | 18g | 28% |
Saturated Fat | 5g | 25% |
Cholesterol | 21mg | 7% |
Sodium | 700mg | 29% |
Potassium | 349mg | 7% |
Fiber | 5g | 20% |
Sugar | 3g | 6% |
Vitamin A | 927IU | 19% |
Vitamin C | 20mg | 22% |
Calcium | 162mg | 16% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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