Quinoa with vegetables
50 min

Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
Pumpkin
0.15 kg
Frozen broccoli
0.5 kg
Garlic, bulb
0.5 ud
Courgette
0.15 kg
Cumin
0.5 g
Vegetable stock
0.6 l
Table salt
10.0 g
Elaboration
- Make a vegetable stock.
- Boil or steam the carrots cut in half-moons, the diced pumpkin and broccoli flowers.
- Sauté the courgette cut in half-moons.
- Sauté the brunoised garlic in olive oil, add the boiled vegetables (carrots, pumpkin and broccoli) and the quinoa washed if required. Pour twice vegetable stock than quinoa and season with salt and cumin.
- Boil for fiteen minutes and let it rest for another 2 or 3 minutes.
Nutritional information (1 portion)
Energy
234.78
kcal
Carbohydrates
36.2
g
Proteins
10.93
g
Lipids
4.35
g
Sugars
7.62
g
Salt (Sodium)
839.75
mg
Folic acid
87.81
ug
Vitamin C
69.3
g
Vitamin A
533.59
ug
Zinc
2.23
mg
Iron
5.65
mg
Calcium
153.23
mg
Cholesterol
0.0
mg
Polyunsaturated fatty acids
1.23
g
Monounsaturated fatty acids
0.71
g
Saturates
0.61
g
Fiber
7.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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