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Sun Dried Tomato and Feta Italian Quinoa Casserole
THE ENDLESS MEAL13Ingredients
60Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups quinoa
- 1/4 cup sun-dried tomato pesto (each:, chopped artichoke hearts, from a can and chopped kalamata olives)
- 2 Tbsp. sun dried tomatoes (chopped, I like to use oil packed)
- 1 1/2 tsp. dried thyme (each:, basil, oregano and chili flakes)
- 1/2 tsp. dried rosemary (crushed)
- 2 garlic cloves (grated with a Microplane or very finely minced)
- 1/2 tsp. sea salt (and fresh cracked pepper)
- 1 cup grated mozzarella (divided)
- 1/2 cup crumbled feta cheese (plus a little extra)
- 2 bell peppers (sliced)
- 1/2 red onion (sliced)
- cherry tomatoes (optional)
- fresh basil (optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol40mg13% |
Sodium720mg30% |
Potassium640mg18% |
Protein19g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A15% |
Vitamin C90% |
Calcium30% |
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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