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Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk
COOKIN' CANUCK14Ingredients
70Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup quinoa
- 1 1/3 cups water
- 1 pinch salt
- 2 cups butternut squash (diced, 1/2-inch)
- 2 tsp. olive oil
- 1 onion (medium, diced)
- 1/2 tsp. kosher salt
- 2 Tbsp. fresh ginger (minced)
- 1/2 jalapeno pepper (large, seeds & membranes removed, minced)
- 2 cloves garlic (minced)
- 1/2 cup lite coconut milk (stirred)
- 14 oz. diced tomatoes (petite, with juices)
- 14 oz. chickpeas (drained and rinsed)
- 2 green onions (thinly sliced)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium690mg29% |
| Potassium970mg28% |
| Protein12g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A170% |
| Vitamin C60% |
| Calcium10% |
| 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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