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Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto
EATS WELL WITH OTHERS15Ingredients
50Minutes
450Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup quinoa
- 2 cups vegetable broth
- 1 1/2 lb. zucchini
- 1 1/2 Tbsp. olive oil
- 1 tsp. sweet paprika
- 1/2 tsp. salt
- 1/2 cup crumbled feta
- 2 cloves garlic
- 2 scallions (white and light green parts)
- 1/2 cup pepitas (toasted, plus more for garnish)
- 1/2 tsp. sea salt
- 1 jalapeno (seeded)
- 1 bunch cilantro
- 2 limes (large)
- 1/3 cup extra virgin olive oil
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1030mg43% |
| Potassium760mg22% |
| Protein13g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium15% |
| 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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