Try this Ecuadorian Quinoa & Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionRice quinoa under cold water in fine sieve, set aside to drain.
Warm oil in soup pot, add onions, cover & cook on med for 5 min.
Add quiona and next 7 ingredients. S& P.
Cover, bring to boil, reduce and simmer 10 min.
Add zucchini, cover, simmer 15-20 min
Stir in lemon juice, sprinkle with scallions and cilantro.
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 216 | ||
Calories from Fat: 22 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 722.8mg | 25 % | |
Potassium 1004.8mg | 26 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 36.3g | ||
Protein 8.6g | 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: 216
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