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Picture of Quinoa, Arugula, and Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1610 kcal 80 %
  • Fat 100 g 154 %
  • Saturated 37 g 185 %
  • Carbs 122 g 41 %
  • Fiber 14 g 56 %
  • Protein 59 g 119 %
  • Cholesterol 202 mg 67 %
  • Sodium 2643 mg 110 %
  • Calcium 1434 mg 143 %
  • Magnesium 440 mg 105 %
  • Potassium 1633 mg 35 %
  • Iron 11 mg 63 %
  • Zinc 12 mg 112 %
  • Phosphorus 1595 mg 228 %
  • Vitamin A 454 µg 50 %
  • Vitamin C 33 mg 37 %
  • Thiamin (B1) 1 mg 84 %
  • Riboflavin (B2) 3 mg 197 %
  • Niacin (B3) 5 mg 33 %
  • Vitamin B6 2 mg 145 %
  • Folate equivalent (total) 520 µg 130 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 11 mg 73 %
  • Vitamin K 184 µg 153 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Quinoa, Arugula, and Feta Salad

Ingredients

  • 1/2 cup ( 165 g) red quinoa
  • Scant 1 cup water (1 cup minus 1 tablespoon)
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 5 ounces (8 loosely packed cups, 165 g) baby arugula
  • 2 tablespoons ( 30 ml) lemon juice , or more to taste
  • 8 ounces ( 110 g) feta , cut into 1/2-inch cubes
  • 1/4 teaspoon ground black pepper

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