Directions:
- Rinse quinoa with cold water according to the directions on the package; drain.
- In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
- Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.29 Kcal (679 kJ) | ||
| Calories from fat | 33.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 400.83mg | 17% | |
| Potassium | 387.83mg | 8% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 12.3mg | 68% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.56 Kcal (362 kJ) | ||
| Calories from fat | 17.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 6% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 0% | |
| Sodium | 213.8mg | 17% | |
| Potassium | 206.87mg | 8% | |
| Total Carbs | 13.82g | 9% | |
| Sugars | 1.65g | 12% | |
| Dietary Fiber | 1.94g | 15% | |
| Protein | 2.98g | 11% | |
| Vitamin C | 19.7mg | 61% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.5mg | 68% | |
| Calcium | 36.7mg | 7% | |
* 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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