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Quinoa with Eggplant and Roasted Red Peppers
AVOCADO PESTO10Ingredients
50Minutes
570Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 Tbsp. oil (divided)
- 1/2 onion (diced)
- 3 eggplants (globe, quartered lengthwise and then chopped 1/2-1 inch thick)
- 3 cloves garlic (diced, divided)
- 1 jalapeno (small, diced, seeds removed)
- 1 balsamic vinegar (splash)
- 1/2 cup roasted red peppers (sliced)
- 1/2 cup feta (omit for vegan version)
- 1 cup quinoa (rinsed and drained)
- 1 1/2 cups chicken broth
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium650mg27% |
| Potassium1790mg51% |
| Protein20g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber21g84% |
| Sugars14g |
| Vitamin A8% |
| Vitamin C45% |
| Calcium25% |
| 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.
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