Directions:
- Broil pepper halves 4 in. from the heat until skin blisters, about 10 minutes, turning once. Finely chop pepper; set aside.
- In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
- Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, peels, pepper and salt.
- Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.96 Kcal (2135 kJ) | ||
| Calories from fat | 253.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.17g | 43% | |
|---|---|---|---|
| Cholesterol | 3.51mg | 1% | |
| Sodium | 657.51mg | 27% | |
| Potassium | 852.76mg | 18% | |
| Total Carbs | 54.73g | 18% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 8.64g | 35% | |
| Protein | 14.52g | 29% | |
| Vitamin C | 40.5mg | 68% | |
| Iron | 3.6mg | 20% | |
| Calcium | 122.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 168.32 Kcal (705 kJ) | ||
| Calories from fat | 83.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 43% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 1% | |
| Sodium | 217.02mg | 27% | |
| Potassium | 281.47mg | 18% | |
| Total Carbs | 18.06g | 18% | |
| Sugars | 2.98g | 36% | |
| Dietary Fiber | 2.85g | 35% | |
| Protein | 4.79g | 29% | |
| Vitamin C | 13.4mg | 68% | |
| Iron | 1.2mg | 20% | |
| Calcium | 40.4mg | 12% | |
* 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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