From Eating Well, August 2019 p. 44
per 1.25 cup serving:
Cals 251
fat 11g (1 sat; 8 mono)
cholesterol 0 mg
carbs 34 g
sugars 0 g
protein 8 g
fiber 7g
sodium 321 mg
potassium 421 mg
96% of Vit A dv
35% of Vit C dv
Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt, and pepper to the pan and bring to a boil. Stir in the quinoa. Remove from heat, cover, and let stand 5 minutes. Fluff with fork.
Add the quinoa and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 239 | ||
Calories from Fat: 83 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 252.1mg | 9 % | |
Potassium 627.4mg | 17 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 27.3g | ||
Protein 8.4g | 12 % | |
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: 239
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