This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. Ruth Hartunian-Alumbaugh, Willimantic, Connecticut.
1.333333333333333 cup Plus 1/2 cup reduced sodium chicken broth, divided
0.6666666666666665 cup Quinoa, rinsed
1 tablespoon Canola oil
1 Medium sweet potato, diced
1 Medium onion, chopped
1 Celery rib, chopped
1 cup Frozen peas
2 Garlic cloves, minced
1 teaspoon Minced fresh gingerroot
3 teaspoon Curry powder
0.25 teaspoon Salt
2 cup Shredded Cooked Chicken
Nutrition value
438
calories per serving
18 g Fat33 g Protein33 g Carbs12 g FiberOther
Current Totals
18 g Fat
33 g Protein
33 g Carbs
12 g Fiber
MacroNutrients
Carbs
33 g
Protein
33 g
Fiber
12 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
136 mg
Iron
6 mg
Vitamin A
2429 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
121 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
121 mg
Manganese
2 mg
Phosphorus
337 mg
Selenium
30 mcg
Zinc
4 mg
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
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