2 Serves
40 Mins
Rinse the quinoa thoroughly under cold water using a colander to remove any bitterness.
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Vitamin K
3 µg / 120 µgVitamin 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
62 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
366 mg / 4,700 mgSodium
1320 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a saucepan, combine the quinoa with vegetable broth and bring to a boil, then simmer until the liquid is absorbed.
Heat olive oil in a frying pan over medium heat and sauté the chopped onion and garlic until translucent.
Add the cooked quinoa to the frying pan, season with salt and pepper, and toss everything together until well combined and heated through.
9
g24
g8
g
