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Description
Vegan; detoxinista.com
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup quinoa
- 1 cup water
- 4 bell peppers (sliced in half lengthwise)
- 1 Tbsp. coconut oil
- 1 onion (small, chopped)
- 1 clove garlic (minced)
- 1 cup mushrooms (chopped)
- 1 zucchini (chopped)
- 1 cup marinara sauce (plus more for serving)
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Directions
- Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside
- Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.
- In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium280mg12% |
| Potassium910mg26% |
| Protein7g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C200% |
| Calcium6% |
| Iron10% |
* 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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