Directions:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.59 Kcal (1815 kJ) | ||
| Calories from fat | 200.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 34% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 659.99mg | 27% | |
| Potassium | 702.54mg | 15% | |
| Total Carbs | 48.15g | 16% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 7.27g | 29% | |
| Protein | 14.65g | 29% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 175.83 Kcal (736 kJ) | ||
| Calories from fat | 81.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.03g | 34% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 267.65mg | 27% | |
| Potassium | 284.9mg | 15% | |
| Total Carbs | 19.53g | 16% | |
| Sugars | 2.05g | 20% | |
| Dietary Fiber | 2.95g | 29% | |
| Protein | 5.94g | 29% | |
| Vitamin C | 4.5mg | 19% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.7mg | 24% | |
| Calcium | 28.9mg | 7% | |
* 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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