Pea and Spinach quinoa risotto

HEALTHFECTION(1)
Donald B.: "Quinoa turned out nice and creamy, I used rapesee…" Read More
13Ingredients
50Minutes
600Calories

Ingredients

US|METRIC
  • 1 teaspoon coconut oil
  • 1 onion (diced)
  • 1 stick celery
  • 1 garlic clove (minced)
  • 1 teaspoon dried rosemary
  • 3/4 cup quinoa
  • 450 milliliters stock
  • 2 tablespoons 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

    600Calories
    Sodium21% DV500mg
    Fat34% DV22g
    Protein47% DV24g
    Carbs26% DV78g
    Fiber56% DV14g
    Calories600Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol5mg2%
    Sodium500mg21%
    Potassium1060mg30%
    Protein24g47%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber14g56%
    Sugars16g32%
    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.

    Reviews(1)

    Donald B. 7 months 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!

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