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High in fiber, protein, and vitamins; a nutritious salad.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Quinoa Salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 26.3 g of carbs, 6.1 g of protein, 4.8 g of fat and 4.2 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 53 (medium), so it raises blood sugar at a moderate pace.
Quinoa Salad combines cooked quinoa—the seed of a plant from the Andes—with chopped vegetables, herbs and usually a simple dressing. Cucumber, tomatoes, peppers, parsley or mint are common additions, though there is no single traditional recipe. Quinoa itself has long been grown in the Andean region; the salad is now made in many different cuisines.
The grains are tender and slightly springy, while fresh vegetables add crunch. It is often served chilled or at room temperature as a light lunch, packed meal or side dish. Quinoa Salad provides fibre and plant protein, so it can make a satisfying base for a meal. Add beans or roasted vegetables for more substance, or keep the dressing light with lemon and a modest amount of oil.
Selected: 100 g
120
KCAL / 100G
Carbs
17.5g
· 6% DV
Protein
4.1g
· 8% DV
Fat
3.2g
· 4% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 14% · Fat 25%
Vitamins
Vitamin K
18µg · 15% DV
Folate
38µg · 10% DV
Vitamin C
7mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
90mg · 13% DV
Magnesium
38mg · 9% DV
Zinc
1mg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 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.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
0.9g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
Quinoa salad usually combines cooked quinoa with chopped vegetables, fresh herbs, and a tangy dressing. Cucumber, tomato, bell pepper, parsley, and lemon are common choices; chickpeas, feta, or avocado can make it heartier or change its flavor.
Cook quinoa until the grains are tender and their little tails appear, then let it cool before mixing it into quinoa salad. Use the liquid ratio on the package, and fluff the grains with a fork so they stay separate rather than clumping.
Quinoa salad can taste bitter when saponins, the quinoa grain’s naturally bitter coating, have not been rinsed off well. Rinse the quinoa in a fine-mesh sieve under cold water before cooking, even if the package says it is pre-rinsed.
Yes, quinoa salad can be made ahead and chilled in a covered container. For the freshest texture, keep delicate herbs and dressing separate and mix them in shortly before serving; add crunchy vegetables close to serving time if possible.
Quinoa salad keeps for about 3–4 days in a covered container in the refrigerator. If it has sat out for an extended period, discard it rather than storing it; also throw it away if its smell, appearance, or texture has changed.
A lemon-and-olive-oil dressing is a classic match for quinoa salad. Whisk it with a little salt and pepper, then add it gradually so the grains and vegetables are lightly coated rather than soggy.
Quinoa salad can be frozen, but the vegetables and herbs may turn soft or watery after thawing. Freeze the cooked quinoa on its own for better texture, then thaw it in the refrigerator and mix in fresh vegetables and dressing.
Quinoa salad can suit a weight-loss eating plan because quinoa and vegetables provide fiber and can make a meal filling. Generous amounts of oil, cheese, or other toppings add energy, so keep portions and add-ins in line with your needs.
People with diabetes can include quinoa salad, but quinoa contains carbohydrates and can affect blood glucose. Pairing it with non-starchy vegetables and a protein source can make a more balanced meal; portion needs vary, so follow your clinician’s or dietitian’s guidance.
Yes, quinoa salad can be served warm, though it is commonly served chilled or at room temperature. Let freshly cooked quinoa cool a little before adding delicate herbs and vegetables, so they keep their color and texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.