2 Serves
30 Mins
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.
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Vitamin K
1166 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
730 µg / 400 µgCalcium
332 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
329 mg / 420 mgPhosphorus
517 mg / 1,250 mgPotassium
1966 mg / 4,700 mgSodium
790 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
19 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
While the quinoa cooks, heat olive oil in a frying pan over medium heat and sauté the diced onion and garlic until fragrant and translucent.
Season the mixture with salt and black pepper, then toss in the cooked quinoa and stir to combine all flavors thoroughly.
Serve the warm quinoa mixture in bowls, optionally topping with fresh greens or additional protein as desired.
7
g67
g58
g
