2 Serves
94 Mins
Rinse the quinoa thoroughly and boil it in a pot until tender, then drain and set aside.
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Vitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
297 µg / 400 µgCalcium
149 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
167 mg / 420 mgPhosphorus
542 mg / 1,250 mgPotassium
882 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
16 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Prepare the vegetables by washing and chopping the onion and bell peppers using a chefs knife on a cutting board.
Heat olive oil in a frying pan over medium heat.
Add the chopped onion, bell peppers, and chickpeas to the frying pan and sauté until tender.
Season the mixture with salt and pepper to taste, then combine with the cooked quinoa in a bowl.
7
g67
g58
g
