Directions:
- In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.
- Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.44 Kcal (730 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 3.09mg | 1% | |
| Sodium | 155.18mg | 6% | |
| Potassium | 363.65mg | 8% | |
| Total Carbs | 27.95g | 9% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 8.56g | 17% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.9mg | 11% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.46 Kcal (467 kJ) | ||
| Calories from fat | 18.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 5% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 99.16mg | 6% | |
| Potassium | 232.36mg | 8% | |
| Total Carbs | 17.86g | 9% | |
| Sugars | 1.53g | 10% | |
| Dietary Fiber | 1.79g | 11% | |
| Protein | 5.47g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 11% | |
| Calcium | 14.9mg | 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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