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.
0.25 teaspoon Saffron threads or 1 ground turmeric
1 cup Quinoa, rinsed
1 tablespoon Olive oil
1 tablespoon Dairy free spreadable margarine
1 Large onion, chopped
1 cup Chopped fresh mushrooms
0.5 cup Plus 2 tablespoons chopped brazil nuts, divided
2 Bay leaves
1 Package frozen mixed vegetables, thawed
7 Garlic cloves, minced
1 Medium orange, sectioned and chopped
3 tablespoon Lemon juice
2 teaspoon Grated lemon zest
2 teaspoon Grated Orange Zest
0.5 teaspoon Pepper
0.25 teaspoon Salt
Nutrition value
410
calories per serving
12 g Fat27 g Protein45 g Carbs26 g FiberOther
Current Totals
12 g Fat
27 g Protein
45 g Carbs
26 g Fiber
MacroNutrients
Carbs
45 g
Protein
27 g
Fiber
26 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
159 mg
Iron
9 mg
Vitamin A
279 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
124 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
167 mg
Manganese
5 mg
Phosphorus
463 mg
Selenium
17 mcg
Zinc
6 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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