Try this Tilapia with Chard Pesto Quinoa recipe, or contribute your own.
Suggest a better descriptionPrepare quinoa according to package directions. Stir in tomato and pesto. In a saucepan with a little water simmering, cook the rainbow chard and garlic until wilted, about 4 minutes. Stir chard into pesto quinoa.
Season the tilapia with salt and pepper. Sauté in a pan with a little EVOO until opaque. Serve over the quinoa.
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Serving Size: 1 Serving (627g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 439 | ||
Calories from Fat: 66 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 11mg | 3 % | |
Sodium 33628.4mg | 1160 % | |
Potassium 1879.8mg | 49 % | |
Total Carbohydrate 58.2g | 17 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 52.7g | ||
Protein 35.9g | 51 % | |
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: 439
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