Nutrition (per serving)
556 calories, 64 g carbs, 32 g protein, 20 g fat
1. Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes (until all water absorbed)
2. Saute garlic in oil for 2 minutes
3. Add zucchini and cook for 6 minutes, or until tender
4. Toss shrimp in pan with zucchini for an additional 3 minutes to warm
5. Fluff cooked quinoa with a fork and toss with zucchini, shrimp and fresh herbs. Squeeze lemon juice on top.
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Serving Size: 1 Serving (611g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 113 | ||
Calories from Fat: 64 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 620.8mg | 16 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 11.8g | ||
Protein 3.7g | 5 % | |
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: 113
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