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Quinoa Bowl with Brussels Sprouts, Chickpeas, Fennel, Spinach, Feta and Olive-Anchovy Tapenade
FOOD AND WINE22Ingredients
55Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups water (salted)
- 1 cup quinoa
- 1 Tbsp. paprika
- 2 cups Brussels sprouts (cut in half with stems trimmed)
- 4 Tbsp. olive oil
- 1 bulb fennel (cut into wedges, core removed)
- 2 cups chickpeas (canned)
- 1 Tbsp. coriander seeds
- 1 Tbsp. fennel seeds
- 2 Tbsp. butter
- 1 tsp. red pepper flakes
- 1/4 cup water (salted)
- 4 cups baby spinach leaves
- 1/2 cup crumbled feta
- olive tapenade (to taste, see recipe)
- black pepper
- kosher salt
- 1 cup Kalamata olives
- 2 1/2 Tbsp. olive oil
- 1 Tbsp. capers (drained)
- 2 anchovy fillets
- 1 garlic cloves
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1210mg50% |
| Potassium840mg24% |
| Protein17g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber13g52% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium25% |
| 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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