Directions:
- Combine the quinoa, orange juice, water, cumin and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until all of the liquid is absorbed, 15 - 18 minutes.
- Meanwhile, heat the oil in a nonstick skillet over medium-high head and add the garlic. Saute until fragrant, about 30 seconds. Add the scallions, and the remaining 1/4 teaspoon salt. Saute until heated through, about 2 minutes.
- Transfer the quinoa to a bowl and stir in the pea mixture, basil, cilantro, and orange zest; mix well. Serve at once or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.9 Kcal (1013 kJ) | ||
| Calories from fat | 47.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Sodium | 334.42mg | 14% | |
| Potassium | 474.97mg | 10% | |
| Total Carbs | 39.89g | 13% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 8.77g | 18% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 3.7mg | 20% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.11 Kcal (503 kJ) | ||
| Calories from fat | 23.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 8% | |
|---|---|---|---|
| Sodium | 166.05mg | 14% | |
| Potassium | 235.85mg | 10% | |
| Total Carbs | 19.81g | 13% | |
| Sugars | 3.42g | 28% | |
| Dietary Fiber | 2.61g | 21% | |
| Protein | 4.36g | 18% | |
| Vitamin C | 20.4mg | 69% | |
| Iron | 1.8mg | 20% | |
| Calcium | 31mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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