2 Serves
62 Mins
21 g
39 g
12 g
Rinse the quinoa thoroughly under cold water using a colander, then combine with water in a saucepan and bring to a boil before simmering until tender.
Ingredients, vitamins, and health benefits
Quinoa
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Vitamin K
1995 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
377 µg / 400 µgCalcium
876 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
386 mg / 420 mgPhosphorus
453 mg / 1,250 mgPotassium
1639 mg / 4,700 mgSodium
609 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Prepare the vegetables by washing and chopping them on a cutting board with a chef's knife.
Heat olive oil in a frying pan over medium heat and sauté the prepared vegetables until tender and lightly browned.
Season the cooked quinoa and vegetables with salt and pepper to taste, then assemble the bowls by layering the ingredients.
Fresh Vegetables (Carrots, Cucumber, Lettuce)
Olive Oil
Salt
Black Pepper
Vitamin A
1268 µg / 900 µgVitamin C
86 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
1995 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
377 µg / 400 µgCalcium
876 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
386 mg / 420 mgPhosphorus
453 mg / 1,250 mgPotassium
1639 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g