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Moroccan-Spiced Roasted Vegetables and Quinoa
WILLIAMS-SONOMA14Ingredients
60Minutes
410Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 parsnips (peeled and cut into 1/2-inch, 12-cm pieces)
- 2 carrots (peeled and cut into 1/2-inch, 12-cm pieces)
- 6 Tbsp. olive oil (3 fl. oz./90 ml)
- 1 Tbsp. ground cumin
- 2 tsp. ground turmeric
- 1 tsp. ground cinnamon
- salt
- freshly ground pepper
- 2 cups vegetable (16 fl. oz./500 ml low-sodium, or chicken)
- broth
- 1 cup quinoa (rinsed)
- 1/4 cup dried apricots (quartered)
- 3 Tbsp. slivered almonds (toasted)
- 2 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium800mg23% |
Protein9g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber11g44% |
Sugars6g |
Vitamin A150% |
Vitamin C35% |
Calcium10% |
Iron30% |
* 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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