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Prepared quinoa-based salad product
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yayla quinoa salad topigi (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 27.8 g of carbs, 7.2 g of protein, 11.7 g of fat and 4.8 g of fiber. Its 0.8 mg of Manganese covers 34% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
248
KCAL / 150G
Carbs
27.8g
· 10% DV
Protein
7.2g
· 14% DV
Fat
11.7g
· 15% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 12% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 11.7 g | 15% |
| Saturated fat | 1.35 g | 7% |
| Trans fat | 0 g | |
| Sodium | 480 mg | 21% |
| Total carbohydrate | 27.8 g | 10% |
| Fiber | 4.8 g | 17% |
| Protein | 7.2 g | 14% |
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 serving (medium) | 150 g | 248 kcal |
| 1 tablespoon (mini) | 15 g | 25 kcal |
| 2 tablespoon (small) | 30 g | 50 kcal |
| 4 tablespoon (half) | 60 g | 99 kcal |
| 100 g | 100 g | 165 kcal |
| 1 cup (small) | 120 g | 198 kcal |
| 1.5 cup (large) | 180 g | 297 kcal |
| 1 pack (whole) | 200 g | 330 kcal |
Calculated from 165 calories per 100 g.
Yayla quinoa salad topigi is a packaged salad product made with quinoa. It can be served as a salad or alongside a meal; the package’s ingredient list gives the exact vegetables, dressing, and other ingredients in that version.
Yes, Yayla quinoa salad topigi is generally ready to eat, so it does not need cooking. Follow any preparation directions on the package, then serve it straight from the pack or transfer it to a bowl.
Yayla quinoa salad topigi is quinoa-based, but its other ingredients can vary by product formulation. Check the ingredient list on your package for the specific vegetables, dressing, and seasonings rather than assuming every version is the same.
Yayla quinoa salad topigi can be served cold and usually does not need reheating. For a quick meal, take it from the refrigerator and serve it as it is; heating may change the salad’s texture.
Yayla quinoa salad topigi works as a side for grilled vegetables, fish, or chicken, or as part of a larger mezze-style meal. Add leafy greens or a protein-rich side to make the plate more substantial.
After opening, keep Yayla quinoa salad topigi covered in the refrigerator. Follow the storage directions and use-by guidance on the package, and do not leave the salad at room temperature for an extended period.
Freezing Yayla quinoa salad topigi is not recommended for the best texture. Thawing can make the salad or dressing watery, so keep it refrigerated as directed and enjoy it fresh instead.
No, Yayla quinoa salad topigi is not the same as traditional Turkish topik. The product is a quinoa-based salad, while traditional topik is a separate meze known for its chickpea-based outer layer and onion filling.
Yes, Yayla quinoa salad topigi can make a convenient light lunch. To make it more filling, serve it with an additional protein source such as beans, eggs, or grilled chicken, depending on your preferences.
Yes, Yayla quinoa salad topigi can be packed for lunch. Put it in a sealed container and keep it chilled until eating; a cold pack helps maintain a safe temperature when refrigeration is unavailable.
Vitamins
Vitamin K
36µg · 30% DV
Folate
48µg · 12% DV
Vitamin E
1.8mg · 12% DV
Vitamin C
9.75mg · 11% DV
Minerals
Manganese
0.78mg · 34% DV
Copper
0.24mg · 27% DV
Phosphorus
177mg · 25% DV
Sodium
480mg · 21% DV
Potassium ⭐
315mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 1 serving (medium) (150 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.
Yayla quinoa salad topigi is a prepared salad product made with quinoa. Once cooked, quinoa is tender with a slight bite and a mild, nutty flavour, giving the salad a pleasantly substantial texture. The exact mix and seasoning can vary, so serve it as a chilled salad rather than assuming a particular set of ingredients.
It works as a light lunch, a side dish, or part of a mezze-style spread. Quinoa contributes plant protein and fibre, while the salad also provides carbohydrates. For a more filling plate, pair it with leafy greens and add a protein-rich side such as beans or grilled tofu; it can also sit alongside a main dish without requiring much preparation.
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 3
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
1.35g
MONOUNSATURATED
4.65g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.