Directions:
- Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.
- Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.
- Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.61 Kcal (982 kJ) | ||
| Calories from fat | 81.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 428.15mg | 18% | |
| Potassium | 501.69mg | 11% | |
| Total Carbs | 32.1g | 11% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 34.4mg | 57% | |
| Iron | 2.9mg | 16% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.89 Kcal (519 kJ) | ||
| Calories from fat | 42.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 14% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 0% | |
| Sodium | 226.09mg | 18% | |
| Potassium | 264.92mg | 11% | |
| Total Carbs | 16.95g | 11% | |
| Sugars | 1.95g | 15% | |
| Dietary Fiber | 2.44g | 19% | |
| Protein | 4.29g | 16% | |
| Vitamin C | 18.2mg | 57% | |
| Iron | 1.5mg | 16% | |
| Calcium | 24.5mg | 5% | |
* 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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