Directions:
- Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes. Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.
- Stir in seafood, if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Stir in cilantro. Spoon quinoa onto rimmed plates; top with stew.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1530.44 Kcal (6408 kJ) | ||
| Calories from fat | 647.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.89g | 111% | |
|---|---|---|---|
| Cholesterol | 349.18mg | 116% | |
| Sodium | 4707.37mg | 196% | |
| Potassium | 2324.17mg | 49% | |
| Total Carbs | 149.02g | 50% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 12.32g | 49% | |
| Protein | 75.29g | 151% | |
| Vitamin C | 72.2mg | 120% | |
| Iron | 6.7mg | 37% | |
| Calcium | 290.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 151.74 Kcal (635 kJ) | ||
| Calories from fat | 64.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 111% | |
|---|---|---|---|
| Cholesterol | 34.62mg | 116% | |
| Sodium | 466.74mg | 196% | |
| Potassium | 230.44mg | 49% | |
| Total Carbs | 14.78g | 50% | |
| Sugars | 0.97g | 39% | |
| Dietary Fiber | 1.22g | 49% | |
| Protein | 7.46g | 151% | |
| Vitamin C | 7.2mg | 120% | |
| Iron | 0.7mg | 37% | |
| Calcium | 28.8mg | 29% | |
* 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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