Directions:
- Simmer the quinoa in the larger amount of stock until all the stock has been absorbed (about 25 mins).
- Brush the courgettes with oil and grill or griddle until brown on both sides.
- Heat the rest of the oil and soften the onion. Add the squash and lemon juice stir once then add the stock. Cover and simmer for 10 minutes.
- Add the tomatoes and courgettes.
- Add the quinoa and tarragon, heat through and serve.
- Can also be served cold drizzled with balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 932.37 Kcal (3904 kJ) | ||
| Calories from fat | 91.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Sodium | 25570.18mg | 1065% | |
| Potassium | 1418.29mg | 30% | |
| Total Carbs | 171.76g | 57% | |
| Sugars | 15g | 60% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 12.34g | 25% | |
| Vitamin C | 66.1mg | 110% | |
| Iron | 3.5mg | 19% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 134.4 Kcal (563 kJ) | ||
| Calories from fat | 13.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 16% | |
|---|---|---|---|
| Sodium | 3686.06mg | 1065% | |
| Potassium | 204.45mg | 30% | |
| Total Carbs | 24.76g | 57% | |
| Sugars | 2.16g | 60% | |
| Dietary Fiber | 1.23g | 34% | |
| Protein | 1.78g | 25% | |
| Vitamin C | 9.5mg | 110% | |
| Iron | 0.5mg | 19% | |
| Calcium | 15.5mg | 11% | |
* 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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