Directions:
- Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
- Rinse quinoa with cold water, drain well and add to pan.
- Cook, stirring, for 1 minute.
- Add water, bay leaf, lemon rind and juice.
- Add squash, if using.
- Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
- Discard bay leaf and stir in peas.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.41 Kcal (889 kJ) | ||
| Calories from fat | 57.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 10% | |
|---|---|---|---|
| Sodium | 74.91mg | 3% | |
| Potassium | 575.82mg | 12% | |
| Total Carbs | 33.61g | 11% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 6.36g | 13% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.4mg | 13% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 79.71 Kcal (334 kJ) | ||
| Calories from fat | 21.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 10% | |
|---|---|---|---|
| Sodium | 28.11mg | 3% | |
| Potassium | 216.09mg | 12% | |
| Total Carbs | 12.61g | 11% | |
| Sugars | 2.02g | 22% | |
| Dietary Fiber | 2.27g | 24% | |
| Protein | 2.39g | 13% | |
| Vitamin C | 7.6mg | 34% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 0.9mg | 13% | |
| Calcium | 28.3mg | 8% | |
* 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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