Directions:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.05 Kcal (2182 kJ) | ||
| Calories from fat | 149.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 26% | |
|---|---|---|---|
| Sodium | 805.03mg | 34% | |
| Potassium | 1386.31mg | 29% | |
| Total Carbs | 74.02g | 25% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 15g | 60% | |
| Protein | 18.84g | 38% | |
| Vitamin C | 83.1mg | 138% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 35.3mg | 196% | |
| Calcium | 99.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 77.46 Kcal (324 kJ) | ||
| Calories from fat | 22.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 26% | |
|---|---|---|---|
| Sodium | 119.68mg | 34% | |
| Potassium | 206.1mg | 29% | |
| Total Carbs | 11g | 25% | |
| Sugars | 1.55g | 42% | |
| Dietary Fiber | 2.23g | 60% | |
| Protein | 2.8g | 38% | |
| Vitamin C | 12.4mg | 138% | |
| Vitamin A | 0.3mg | 59% | |
| Iron | 5.3mg | 196% | |
| Calcium | 14.7mg | 10% | |
* 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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