13 Ingredients
  • 1 1/4 cups quinoa, rinsed
  • Kosher salt
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 seedless cucumber, chopped
  • 3 large plum or 5 Campari tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh oregano, plus more for topping
  • Freshly ground pepper
  • 1/4 cup crumbled feta cheese (about 2 ounces)
  • 1 small head romaine lettuce, chopped
  • 1/4 cup halved pitted kalamata olives
Nutrition
530
27% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

32% 21

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

23% 70

Carbs (net)

- 55

Fiber

61% 15

Sugars

- 9

Sugars, added

- 0

Protein

39% 20

Cholesterol

4% 13

Sodium

42% 1009

Calcium

23% 234

Magnesium

43% 171

Potassium

28% 989

Iron

34% 6

Zinc

22% 3

Phosphorus

64% 449

Vitamin A

62% 560

Vitamin C

25% 15

Thiamin (B1)

25% 0

Riboflavin (B2)

25% 0

Niacin (B3)

10% 2

Vitamin B6

31% 1

Folate equivalent (total)

83% 331

Folate (food)

- 331

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

20% 4

Vitamin K

191% 153
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