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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups quinoa
- 2 1/4 cups water
- 2 cloves garlic (minced)
- 1/2 tsp. dried oregano
- 3/4 tsp. salt (omit for low-sodium)
- 1 cup chopped onion
- 1 eggplant (medium, cut into 1/4-inch cubes)
- 1/2 red bell pepper (seeded and diced)
- 1/2 green bell pepper (seeded and diced)
- 2 yellow squash (medium, or zucchini — cut into 1/4-inch cubes)
- 4 cloves garlic (— minced)
- 16 oz. diced tomatoes (I use Muir Glen fire-roasted)
- 1 cup chickpeas (cooked)
- 1/2 cup soy milk (or other non-dairy milk)
- 1/2 tsp. dried oregano
- 1/2 cup fresh basil
- 2 Tbsp. dried basil
- salt
- freshly ground black pepper
- soy Parmesan (optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium550mg23% |
Potassium1140mg33% |
Protein12g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber10g40% |
Sugars9g |
Vitamin A30% |
Vitamin C100% |
Calcium15% |
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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