Add quinoa and water to a rice cooker and cook until tender. Heat coconut oil in large frying pan, and add scapes or garlic and chopped leeks. After these are nicely aromatic, add kale and mushrooms. Sautee until leaves are slightly wilted and coated with oil.
When quinoa is cooked, mix it in the saucepan with the vegetables. Add salt to taste. Serve warm.
Measurements are not exact. Adjust and use fresh organic seasonable vegetables as you like.
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (71%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 905.7mg||31 %|
|Potassium 226.5mg||6 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.1g|
|Protein 1.7g||2 %|
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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: 69
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