Directions:
- In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
- Carefully stir in quinoa or barley.
- Cook and stir about 5 minutes or until quinoa or barley is golden brown.
- Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
- Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
- Discard bay leaf.
- Gently stir in roasted peppers.
- Season to taste with kosher salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.11 Kcal (566 kJ) | ||
| Calories from fat | 31.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Sodium | 71.51mg | 3% | |
| Potassium | 189.33mg | 4% | |
| Total Carbs | 20.92g | 7% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 20.1mg | 33% | |
| Iron | 6.4mg | 36% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.94 Kcal (506 kJ) | ||
| Calories from fat | 28.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Sodium | 64.01mg | 3% | |
| Potassium | 169.48mg | 4% | |
| Total Carbs | 18.72g | 7% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 2.04g | 9% | |
| Protein | 4.21g | 9% | |
| Vitamin C | 18mg | 33% | |
| Iron | 5.7mg | 36% | |
| Calcium | 26.7mg | 3% | |
* 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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