Try this Vegetable Quinoa (Mf) recipe, or contribute your own.
Suggest a better descriptionSoak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil. Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat. Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6769 From: 4paws@netrax.net (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 6 | ||
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Calories: 204 | ||
Calories from Fat: 55 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.7mg | 1 % | |
Potassium 365.8mg | 10 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 26.4g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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