Cook quinoa per directions
Once cooked add coconut milk (1/4 cup at a time); stirring until quinoa soaks it up (may not need all of it)
Cook asparagus and red pepper
When tender add them to the quinoa
Stir in lemon juice, thyme, cayenne, and salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 65 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 2335.4mg||81 %|
|Potassium 916.6mg||24 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 70.3g|
|Protein 18.4g||26 %|
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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: 450
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