Ingredients For Italian Vegetable Quinoa Bowls Recipe
0.5 pound Eggplant, cubed, skin
1 pound Tomatoes, or 1 can whole, diced, or crushed tomatoes
1 tablespoon Extra virgin olive oil
1 Medium Onion, Diced
4 Cloves Garlic, Minced
1 cup Quinoa
0.5 pound Zucchini, sliced into rounds
15 ounce Cannellini or navy beans, drained
0.5 teaspoon Oregano
pinch Pinch Cayenne Pepper
0.33000000000000007 cup Fresh chopped basil, divided
2 tablespoon Fresh lemon juice
Salt and pepper
Chopped basil or flat leaf parsley for garnish
Grated parmesan or mozzarella cheese for garnish
Nutrition value
528
calories per serving
15 g Fat21 g Protein72 g Carbs33 g FiberOther
Current Totals
15 g Fat
21 g Protein
72 g Carbs
33 g Fiber
MacroNutrients
Carbs
72 g
Protein
21 g
Fiber
33 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
381 mg
Iron
13 mg
Vitamin A
2911 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
343 mcg
Vitamin B12
0 mcg
Vitamin C
114 mg
Vitamin E
9 mg
Copper
1 mcg
Magnesium
281 mg
Manganese
7 mg
Phosphorus
359 mg
Selenium
12 mcg
Zinc
5 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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