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Ingredients
US|METRIC
8 SERVINGS
- 3 cups cooked quinoa (cooled and set aside, can be done ahead of time-or 2 cups of soaked quinoa, cooked in 4 cups water, you will have left over)
- 4 eggs (flax, =1/4 cup flax meal and ¾ cup water, mix and let sit until thickened, about 5-10 minutes)
- 1/2 cup almond milk (+ 2 tbsp)
- 1 Tbsp. baking powder
- 8 oz. kale (blanched in boil water until bright green, roughly 8 cups packed, de-stemed)
- 1/2 cup red onion (minced)
- 1/2 cup celery (minced)
- 1 1/2 cups sweet potato (peeled, chopped, 8 oz)
- 1 tsp. sea salt (kosher/)
- 1 Tbsp. dried oregano (or 3 tbsp fresh)
- 1/3 cup fresh parsley
- 1/4 tsp. black pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium580mg24% |
| Potassium440mg13% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A170% |
| Vitamin C70% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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