This recipe is one of my favorites because it has a ton of leeway. Have leftover rice or millet? Use it in place of the quinoa. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. I love collards in this dish but any quick cooking green will do. Your family will never know you’re actually cleaning out the fridge on taco night!
See original recipe: http://healthyslowcooking.com...
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Serving Size: 1 serving (80g) | ||
Recipe Makes: 6 servings | ||
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Calories: 103 | ||
Calories from Fat: 15 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 594.7mg | 21 % | |
Potassium 321.4mg | 8 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 13.3g | ||
Protein 6.2g | 9 % | |
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: 103
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