Directions:
- Heat butter and oil in a skillet over medium heat
- Add garlic and quinoa and stir until quinoa is a dark tan color
- Stir in the chicken or vegie stock and bring to a boil
- Cover and simmer for about 12 minutes
- If there is still a lot of liquid, take lid off and let simmer until most of liquid is out
- Add tomatoes, peppers and feta (and optional olives) and stir until heated through.
- This is good warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.98 Kcal (2742 kJ) | ||
| Calories from fat | 367.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.83g | 63% | |
|---|---|---|---|
| Cholesterol | 75.73mg | 25% | |
| Sodium | 680.45mg | 28% | |
| Potassium | 780.99mg | 17% | |
| Total Carbs | 49.27g | 16% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 22.41g | 45% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 4.1mg | 23% | |
| Calcium | 133.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 208.66 Kcal (874 kJ) | ||
| Calories from fat | 117.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 63% | |
|---|---|---|---|
| Cholesterol | 24.13mg | 25% | |
| Sodium | 216.78mg | 28% | |
| Potassium | 248.81mg | 17% | |
| Total Carbs | 15.7g | 16% | |
| Sugars | 1.96g | 25% | |
| Dietary Fiber | 1.52g | 19% | |
| Protein | 7.14g | 45% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1.3mg | 23% | |
| Calcium | 42.4mg | 13% | |
* 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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