Try this Pho With Broccoli and Quinoa recipe, or contribute your own.
Suggest a better description1. Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
2. Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
3. Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
Advance preparation: The broth and the cooked quinoa will keep for a few days in the refrigerator and can be frozen. You can steam the broccoli several hours ahead.
http://www.nytimes.com/2012/04/26/health/nutrition/pho-with-broccoli-and-quinoa.html?ref=nutrition
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Serving Size: 1 Serving (1267g) | ||
Recipe Makes: Servings | ||
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Calories: 1029 | ||
Calories from Fat: 166 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 143.8mg | 5 % | |
Potassium 3392.8mg | 89 % | |
Total Carbohydrate 170.4g | 50 % | |
Dietary Fiber 26.9g | 108 % | |
Sugars, other 143.5g | ||
Protein 51.7g | 74 % | |
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: 1029
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