Directions:
- Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
- Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
- Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.84 Kcal (812 kJ) | ||
| Calories from fat | 57.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 10% | |
|---|---|---|---|
| Sodium | 50.13mg | 2% | |
| Potassium | 436.35mg | 9% | |
| Total Carbs | 28.27g | 9% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.7mg | 9% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.56 Kcal (358 kJ) | ||
| Calories from fat | 25.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 10% | |
|---|---|---|---|
| Sodium | 22.12mg | 2% | |
| Potassium | 192.59mg | 9% | |
| Total Carbs | 12.48g | 9% | |
| Sugars | 2.12g | 19% | |
| Dietary Fiber | 2.3g | 21% | |
| Protein | 2.64g | 12% | |
| Vitamin C | 7.1mg | 27% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.7mg | 9% | |
| Calcium | 23.9mg | 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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