If you haven't tried quinoa (keen-wa) yet, you should. It is a wonderful and nutritious substitute for rice and takes on the flavor of any sauce or broth.
Saute chopped vegetables in olive oil until clear, yet crisp; stir in oregano. Add sauteed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serve 6-8
Quinoa cooks up very light and fluffy in a rice cooker. Follow box instructions for timing.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 717 | ||
Calories from Fat: 161 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.1mg | 1 % | |
Potassium 1111.4mg | 29 % | |
Total Carbohydrate 113.5g | 33 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 99.6g | ||
Protein 26.8g | 38 % | |
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: 717
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