Try this Quinoa, Carrot and Lentil Stew recipe, or contribute your own.
Suggest a better descriptionCombine the quinoa, lentils, stock, and water in a large saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander, and salt and cook for 5 minutes. Add the red pepper and cook for 5 more minutes. Add the cilantro and adjust the seasoning if necessary.
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Serving Size: 1 Serving (557g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 298 | ||
Calories from Fat: 22 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 17767.9mg | 613 % | |
Potassium 1037.4mg | 27 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 43g | ||
Protein 21.7g | 31 % | |
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: 298
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