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Picture of Quinoa Tabbouleh Salad with Lemon and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1948 kcal 97 %
  • Fat 55 g 84 %
  • Saturated 7 g 35 %
  • Carbs 302 g 101 %
  • Fiber 34 g 137 %
  • Protein 66 g 131 %
  • Cholesterol 0 mg 0 %
  • Sodium 1570 mg 65 %
  • Calcium 258 mg 26 %
  • Magnesium 920 mg 219 %
  • Potassium 2860 mg 61 %
  • Iron 22 mg 121 %
  • Zinc 14 mg 131 %
  • Phosphorus 2119 mg 303 %
  • Vitamin A 13 µg 1 %
  • Vitamin C 26 mg 29 %
  • Thiamin (B1) 2 mg 141 %
  • Riboflavin (B2) 2 mg 116 %
  • Niacin (B3) 7 mg 44 %
  • Vitamin B6 2 mg 178 %
  • Folate equivalent (total) 850 µg 213 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 15 mg 101 %
  • Vitamin K 44 µg 37 %

* 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 Tabbouleh Salad with Lemon and Feta

Ingredients

  • 2 8-ounce containers Cava Foods Quinoa Tabbouleh
  • 1/2 cucumber, diced
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • salt and pepper to taste

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