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12Ingredients
35Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. corn oil
- 1/2 cup onion (diced)
- 1 clove garlic (chopped)
- 1 tsp. cumin (toasted and ground)
- 1 tsp. chili powder (chipotle)
- 1 cup quinoa (rinsed)
- 1 1/2 cups chicken broth
- 1/2 cup diced tomato (or 1/4 cup tomato puree)
- 1/2 tsp. oregano
- salt
- pepper
- 1 handful cilantro (chopped)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium240mg10% |
Potassium490mg14% |
Protein9g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A10% |
Vitamin C10% |
Calcium6% |
Iron20% |
* 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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Reviews(7)
Cheryl L. 5 years ago
Delicious and easy side dish for Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish (Bobby Flay’s recipe on Food Network).
Lily Santiago 6 years ago
My family actually lived it. I would say it's a bit more filling than rice. There was so much flavor and I paired it with a chicken breast.
Vee Bee 7 years ago
Delicious!! I had to add more broth but I think that is because my temperatures were a bit high. I will make again and again.
Bonnie Taylor 7 years ago
This was really good. It was very flavorful and I feel good eating it knowing that it's good for me.
Patsy Lewis 8 years ago
Didn't have the chipotle chili powder so I substituted 1/2 smoked paprika and regular chili powder. Loved this recipe! Better than rice!!