Directions:
- Cook the quinoa: place the quinoa in a 2 quart saucepan with the chicken broth. Bring to a boil, stir well, cover and reduce heat to low. Cook over low heat for 12 minutes, then take off the heat and let the pot sit, covered, for 3 more minutes. Fluff the quinoa with a fork, and then let sit, covered, in a warm place.
- Sauté the onion, celery, pepper, and sage in the olive oil over medium heat for 5 minutes. Add the garlic and sauté over medium heat for 30 seconds to a minute, until fragrant.
- Combine the quinoa, sautéed vegetables, and walnuts. Mix well and taste; add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.28 Kcal (571 kJ) | ||
| Calories from fat | 52.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 9% | |
|---|---|---|---|
| Sodium | 133.3mg | 6% | |
| Potassium | 234.73mg | 5% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.88 Kcal (535 kJ) | ||
| Calories from fat | 49.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 9% | |
|---|---|---|---|
| Sodium | 125.08mg | 6% | |
| Potassium | 220.27mg | 5% | |
| Total Carbs | 15.72g | 6% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 4.94g | 11% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.1mg | 7% | |
| Calcium | 22.2mg | 2% | |
* 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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