Vegetarian and healthy!
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.
This also works as a filling for roasted butternut squash
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 300 | ||
Calories from Fat: 93 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 511.8mg | 18 % | |
Potassium 432.4mg | 11 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 37.6g | ||
Protein 9.3g | 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: 300
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