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Quinoa Bowl with Broccoli and Pumpkin Three Ways
TIN AND THYME15Ingredients
45Minutes
560Calories
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Ingredients
US|METRIC
2 SERVINGS
- 120 grams quinoa
- 1 squash (small dense fleshed orange, peeled, deseeded and cubed, I used butternut squash)
- 2 Tbsp. olive oil
- 1 red chilli (small, deseeded and finely chopped)
- 3/4 tsp. ground turmeric
- 1 pinch sea salt flakes (I used Cornish sea salt)
- 2 handfuls broccoli florets
- 15 grams pumpkin seeds (toasted)
- 2 Tbsp. pumpkin seed oil (unrefined, I used Scarlett & Mustard's available from Caprera)
- 1 Tbsp. balsamic vinegar
- 1 tsp. lime juice
- 1 clove garlic (finely chopped)
- 10 chives (snipped)
- 3 sprigs parsley (finely chopped)
- 1 pinch sea salt flakes (I used Cornish sea salt)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol |
| Sodium320mg13% |
| Potassium800mg23% |
| Protein13g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C90% |
| 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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