A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent. Kathy Patalsky, New York, New York.
0.06 teaspoon Saffron threads or 1 ground turmeric
1/4 cup Quinoa, rinsed
1/4 tablespoon Olive oil
1/4 tablespoon Dairy free spreadable margarine
1/4 Large onion, chopped
1/4 cup Chopped fresh mushrooms
0.13 cup Plus 2 tablespoons chopped brazil nuts, divided
1/2 Bay leaves
1/4 Package frozen mixed vegetables, thawed
1.75 Garlic cloves, minced
1/4 Medium orange, sectioned and chopped
3/4 tablespoon Lemon juice
1/2 teaspoon Grated lemon zest
1/2 teaspoon Grated Orange Zest
0.13 teaspoon Pepper
0.06 teaspoon Salt
Nutrition value
410
calories per serving
12 g Fat27 g Protein45 g Carbs26 g FiberOther
Current Totals
Fat
12g
Protein
27g
Carbs
45g
Fiber
26g
MacroNutrients
Carbs
45g
Protein
27g
Fiber
26g
Fats
Fat
12g
Vitamins & Minerals
Calcium
159mg
Iron
9mg
Vitamin A
279mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
124mcg
Vitamin B12
0mcg
Vitamin C
28mg
Vitamin E
2mg
Copper
2mcg
Magnesium
167mg
Manganese
5mg
Phosphorus
463mg
Selenium
17mcg
Zinc
6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment