Directions:
- Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
- Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.37 Kcal (990 kJ) | ||
| Calories from fat | 89.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Sodium | 161.3mg | 7% | |
| Potassium | 327.5mg | 7% | |
| Total Carbs | 30.85g | 10% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 122.98 Kcal (515 kJ) | ||
| Calories from fat | 46.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 15% | |
|---|---|---|---|
| Sodium | 83.92mg | 7% | |
| Potassium | 170.4mg | 7% | |
| Total Carbs | 16.05g | 10% | |
| Sugars | 1.19g | 9% | |
| Dietary Fiber | 2g | 15% | |
| Protein | 3.29g | 13% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 13% | |
| Calcium | 22.7mg | 4% | |
* 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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