Quinoa Deli Salad

Quinoa Deli Salad

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From: Diabetic Living Magazine, Spring 2019

This healthy version of a deli salad combines hearty quinoa and chickpeas with small amounts of ham and mozzarella, so you get all of the flavor without overdoing it on the sodium. This healthy quinoa salad is great as dinner and doubles as a delicious lunch the next day.

Ingredients 1 serving

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  • 3 cups coarsely chopped Bibb, Boston, or butterhead lettuce
  • ¼ cup thinly sliced red bell pepper
  • 2 tablespoons red-wine vinaigrette, divided (see Tip)
  • ¼ cup cooked quinoa
  • ½ cup canned low-sodium chickpeas, rinsed
  • ¼ cup drained canned artichoke hearts, quartered
  • 1 slice low-sodium deli ham, diced (1 oz.)
  • 2 tablespoons shredded low-moisture, part-skim mozzarella cheese ( ½ oz.)


  • Prep

  • Ready In

  1. Toss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
  2. Toss quinoa and chickpeas with the remaining 2 tsp. vinaigrette and place on top of the lettuce and pepper. Top with artichokes, ham, and mozzarella.
  • Tip: To make a quick homemade red-wine vinaigrette, whisk 2 Tbsp. red-wine vinegar with ⅛ tsp. each salt and pepper. Slowly whisk in ¼ cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.

Nutrition information

  • Serving size: 4 cups
  • Per serving: 404 calories; 21 g fat(4 g sat); 10 g fiber; 39 g carbohydrates; 18 g protein; 182 mcg folate; 17 mg cholesterol; 7 g sugars; 0 g added sugars; 7,638 IU vitamin A; 67 mg vitamin C; 223 mg calcium; 5 mg iron; 740 mg sodium; 704 mg potassium
  • Nutrition Bonus: Vitamin A (153% daily value), Vitamin C (112% dv), Folate (46% dv), Iron (28% dv), Calcium (22% dv)
  • Carbohydrate Servings:

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