Directions:
- Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
- Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
- Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
- Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.72 Kcal (1699 kJ) | ||
| Calories from fat | 58.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 11020.91mg | 459% | |
| Potassium | 361.85mg | 8% | |
| Total Carbs | 65.68g | 22% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 57.8mg | 321% | |
| Calcium | 167.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 253.04 Kcal (1059 kJ) | ||
| Calories from fat | 36.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 10% | |
|---|---|---|---|
| Cholesterol | 9.3mg | 5% | |
| Sodium | 6873.54mg | 459% | |
| Potassium | 225.68mg | 8% | |
| Total Carbs | 40.96g | 22% | |
| Sugars | 0.35g | 2% | |
| Dietary Fiber | 1.08g | 7% | |
| Protein | 5.78g | 19% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 36.1mg | 321% | |
| Calcium | 104.2mg | 17% | |
* 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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