Quinoa Kale Risotto with Pistachios

MEATLESS MONDAY(1)
Raquel Medina: "Delicious flavors! I used cashews because I didn…" Read More
12Ingredients
45Minutes
330Calories

Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 1/2 onion (diced)
  • 1/2 red bell pepper (diced)
  • 1 clove garlic (minced)
  • 2 cups quinoa (uncooked)
  • 3 cups vegetable broth
  • 1/2 cup white wine
  • 1 teaspoon rosemary
  • 1/4 teaspoon black pepper
  • 4 cups kale (chopped fresh)
  • 1/2 lemon
  • 1/2 cup pistachios (coarsely chopped)
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    NutritionView More

    330Calories
    Sodium20% DV490mg
    Fat17% DV11g
    Protein22% DV11g
    Carbs15% DV46g
    Fiber24% DV6g
    Calories330Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium490mg20%
    Potassium600mg17%
    Protein11g22%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A90%
    Vitamin C80%
    Calcium8%
    Iron20%

    * 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)

    Raquel Medina 4 years ago
    Delicious flavors! I used cashews because I didn't have pistachios snd it was still great. I also added Edamame for some extra protein.

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