Directions:
- Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash season with salt and pepper until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.
- Nutritional analysis per serving: 283 calories, 7 g total fat (1 g saturated fat), 49 g carbohydrates, 6 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.2 Kcal (1135 kJ) | ||
| Calories from fat | 71.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Sodium | 14.93mg | 1% | |
| Potassium | 586.87mg | 12% | |
| Total Carbs | 45.06g | 15% | |
| Sugars | 15.4g | 62% | |
| Dietary Fiber | 7.1g | 28% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 144.8mg | 804% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 228.24 Kcal (956 kJ) | ||
| Calories from fat | 60.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 12% | |
|---|---|---|---|
| Sodium | 12.57mg | 1% | |
| Potassium | 493.91mg | 12% | |
| Total Carbs | 37.92g | 15% | |
| Sugars | 12.96g | 62% | |
| Dietary Fiber | 5.97g | 28% | |
| Protein | 4.73g | 11% | |
| Vitamin C | 18.8mg | 37% | |
| Vitamin A | 1.1mg | 44% | |
| Iron | 121.9mg | 804% | |
| Calcium | 76mg | 9% | |
* 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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