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Lemon Herb Quinoa with Summer Squash
BAREFEET IN THE KITCHEN12Ingredients
20Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa
- 2 water (scant cups)
- 2 Tbsp. butter (divided)
- 3 cups squash (crookneck, or yellow zucchini, chopped into 1/2" - 1" chunks)
- 2 Tbsp. fresh lemon juice (more if desired)
- kosher salt (to taste)
- ground black pepper (freshly, to taste)
- 1 Tbsp. fresh basil (very thinly sliced)
- 1 tsp. fresh oregano (I used Mexican oregano, finely minced)
- 1 tsp. fresh thyme (finely minced)
- 1 tsp. garlic chives (fresh, or regular chives, minced)
- freshly grated Parmesan (Optional:)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium360mg15% |
| Potassium310mg9% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium10% |
| 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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