Rice 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (515g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (10%)|
|Amt Per Serving||% DV|
|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 %|
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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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