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Donald Butler: "Quinoa turned out nice and creamy, I used rapesee…" Read More
13Ingredients
50Minutes
600Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. coconut oil
- 1 onion (diced)
- 1 stick celery
- 1 garlic clove (minced)
- 1 tsp. dried rosemary
- 3/4 cup quinoa
- 450 mL stock
- 2 Tbsp. olive oil
- 10 grams mint (finely chopped)
- 10 grams parsley (finely chopped)
- 2 cups frozen peas
- 2 handfuls spinach
- 1/4 lemon (’s juice)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium500mg21% |
| Potassium1060mg30% |
| Protein24g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber14g56% |
| Sugars16g |
| Vitamin A100% |
| Vitamin C90% |
| Calcium15% |
| Iron40% |
* 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(1)
Donald Butler 5 years ago
Quinoa turned out nice and creamy, I used rapeseed oil instead of olive for the mint dressing which complimented it well. Really fresh and a great easy batch cook for lunches!