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Melissa Gerstle: "Was very good. I sautéed the Quinoa with garlic a…" Read More
8Ingredients
35Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (uncooked)
- 1 1/2 cups asparagus (chopped, about 24 stalks)
- 1 Tbsp. olive oil
- 2 tsp. minced garlic
- 1/2 cup roasted red peppers (diced)
- salt
- pepper
- 4 grilled chicken breasts
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol155mg52% |
Sodium580mg24% |
Potassium800mg23% |
Protein56g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars1g |
Vitamin A15% |
Vitamin C20% |
Calcium8% |
Iron35% |
* 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(6)
Melissa Gerstle 5 years ago
Was very good. I sautéed the Quinoa with garlic and olive oil before adding water to give it some flavor. Also seasomed chicken breasts with salt and pepper and sautéed in olive oil. Then removed from pan and sautéed garlic in juices from the chicken and added the asparagus while roasting the red pepper. Added quinoa and red pepper then topped with chicken breast. I don’t think the meal would have been as tasty without my additional seasoning and re-use of the pan for additional flavor.
John 5 years ago
Very good.. Modified slightly with a rice/quinoa blend and kicked it up a bit with a hint of cumin and cayenne on the chicken and some red pepper flakes in the veggies. I will definitely make this again.
Arpy Kelian 6 years ago
Yummy! No modification needed this is the second time I’m making it I’ll prob make it once a week so hearty, delicious and healthy
caryn d. 8 years ago
This is a great base recipe for a variety of different roasted veggies! I loaded it up with red peppers, artichoke hearts, tomatoes, onions, and eggplant. I sauteed chicken while the veggies roasted with garlic and olive oil. Delish and healthy!