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13Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 red onion (medium, thickly sliced)
- 2 medium zucchini (sliced)
- 2 bell peppers (yellow or red, sliced)
- 2 carrots (peeled and sliced)
- 8 whole cloves garlic (peeled)
- 3 1/2 Tbsp. olive oil (divided use)
- 1 Tbsp. fresh thyme (or 1 teaspoon dried)
- kosher salt
- black pepper
- 1 cup quinoa (I used Bob's Red Mill Tri-Color Quinoa)
- 2 cups vegetable stock (low sodium)
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. Dijon mustard
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium470mg20% |
Potassium540mg15% |
Protein6g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A80% |
Vitamin C80% |
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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Reviews(1)
Sahr 6 years ago
Turned out very yummy! Chicken stock added a lovely additional flavor to the quinoa and roasted vegetables