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Protein and fiber-rich, nutritious salad addition
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Quinoa Salad Topping (15 g) has 20 calories. That works out to 130 calories per 100 g. It contains 3.4 g of carbs, 0.7 g of protein, 0.3 g of fat and 0.4 g of fiber. Its 0.1 mg of B1 covers 5% of the Daily Value. Its glycemic index is 53 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 15 g
20
KCAL / 15G
Carbs
3.4g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.3g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 15% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.05 mg | 0% |
| Total carbohydrate | 3.4 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 0.7 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 20 kcal |
| 1 piece (small) | 25 g | 33 kcal |
| 2 tablespoon (large) | 30 g | 39 kcal |
| 1 serving (small) | 50 g | 65 kcal |
| 1 piece (medium) | 50 g | 65 kcal |
| 1 pack (medium) | 80 g | 104 kcal |
| 100 g | 100 g | 130 kcal |
| 1 serving (large) | 100 g | 130 kcal |
| 1 cup (medium) | 120 g | 156 kcal |
Calculated from 130 calories per 100 g.
Add quinoa salad topping just before serving. Mixing it in at the last moment helps keep leafy greens from wilting and preserves the texture of any crunchy ingredients.
Quinoa salad topping pairs well with chopped cucumber, tomatoes, leafy greens, avocado, and beans. A lemon-and-olive-oil dressing brings the ingredients together without overpowering their flavor.
Yes, you can prepare quinoa salad topping ahead and keep it separate from the dressed salad. Add the topping and dressing shortly before serving to help prevent sogginess.
Quinoa salad topping works with either warm or cold ingredients. If serving it over greens, let warm ingredients cool first so they do not wilt the leaves or make the dressing runny.
Yes, quinoa salad topping adds protein and fiber, which can make a salad more satisfying. For a fuller meal, pair it with another protein-rich food such as beans, eggs, or yogurt.
Store leftover quinoa salad topping in a sealed container in the refrigerator. If it is already mixed with dressing or fresh vegetables, its texture may soften, so keep those components separate when possible.
A lemon-and-olive-oil dressing is a versatile match for quinoa salad topping; tahini or yogurt dressing also works. Add dressing gradually, since too much can weigh down greens and make the salad soggy.
Yes, quinoa salad topping can also be spooned over soup, roasted vegetables, or a grain bowl. Add it at serving time rather than during cooking to preserve its texture.
Rinse plain, dry quinoa in a fine-mesh strainer before cooking to remove surface residue and bitterness. For a prepared quinoa salad topping, follow its package directions because it may already be cooked or seasoned.
Yes, quinoa salad topping can be part of meal prep if you store it separately from wet ingredients. Keep dressing, greens, and topping in separate containers, then combine them shortly before eating.
Vitamins
B1
0.05mg · 4% DV
B5
0.12mg · 2% DV
Folate
6.3µg · 2% DV
B3
0.22mg · 1% DV
Minerals
Manganese
0.09mg · 4% DV
Phosphorus
23mg · 3% DV
Copper
0.03mg · 3% DV
Magnesium
9.6mg · 2% DV
Potassium ⭐
26mg · 1% DV
Sodium
1.05mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Quinoa Salad Topping is cooked quinoa added to a salad for extra substance and a pleasantly distinct, tender texture. Quinoa originated in the Andes of South America; today, it is used in salads and grain bowls around the world. Its mild, slightly nutty flavour works with crisp vegetables, leafy greens, herbs and tangy dressings, making it easy to pair with familiar salad ingredients.
It contributes protein and fibre, so it can help turn a side salad into a more filling light meal. Try it with lemon or vinegar, fresh vegetables and herbs, or add it to a lunch bowl. For a lighter plate, build around plenty of greens and vegetables and use dressing sparingly.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.