30 mins Directions
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes.
While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 409 (91%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||61 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 28.3mg||1 %|
|Potassium 388.2mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.2g|
|Protein 2.1g||3 %|
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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: 451
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