Basic recipe-change spices or type of beans for variations.
In small stockpot over medium heat, saute onion in olive oil for ~ 7 minutes. Add garlic and saute for 2 more minutes.
Add tomato paste, coriander, cumin, black pepper, and salt; saute for 1 more minute.
Add quinoa and saute for 2 minutes.
Add chickpeas and broth; cover and bring to boil. Lower heat to very low, cover and cook for ~ 18 minutes or until quinoa has absorved all the liquid. Stir occasionally. Fluff with fork and serve.
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Serving Size: 1 Serving (1448g) | ||
Recipe Makes: 4 | ||
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Calories: 360 | ||
Calories from Fat: 95 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5507.5mg | 190 % | |
Potassium 503.3mg | 13 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 53.5g | ||
Protein 9g | 13 % | |
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: 360
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