2 Serves
103 Mins
Rinse the quinoa thoroughly under cold water using a colander to remove any bitterness.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
123 µg / 400 µgCalcium
57 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
190 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
523 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Bring a pot of water to a boil and cook the quinoa until tender and the water is absorbed.
While the quinoa cooks, use a chef's knife and cutting board to chop the mixed vegetables into bite-sized pieces.
Heat olive oil in a frying pan over medium heat.
Add the chopped vegetables to the frying pan and sauté until they are tender and lightly browned.
Season the cooked vegetables with salt and pepper to taste.
Divide the cooked quinoa into bowls and top with the sautéed vegetables, serving immediately while hot.
9
g24
g8
g
