Ingredients:
- 2 dark green zucchini , sliced down the middle lengthwise and then into half-moons
- small crown of broccoli , cut into pieces
- enough water to fill the pot your using about 3/4 to the top. trust me on this 1. you'll probably end up adding more water anyways ;)
Directions:
- It can't get any easier people. Add the veggie stock cube to the boiling pot of water
- Toss in all the carrots and potatoes first. Add the quinoa because it'll take a while to cook. (like rice)
- Once those veggies are almost cooked, toss in the remaining ingredients. Add more water if needed.
- When finished the quinoa will look like it separated into little swirls.
- Season with S & P to taste.
- This dish freezes well and, if you overboil it into a nice mush, makes great baby food!!!!
- * feel free to toss in some cooked chicken or stew beef. My friend added a can of peeled stewing tomatoes for some variety. MMMmmmm!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.31 Kcal (826 kJ) | ||
| Calories from fat | 28.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Sodium | 84.88mg | 4% | |
| Potassium | 678.52mg | 14% | |
| Total Carbs | 37.03g | 12% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 5.67g | 11% | |
| Vitamin C | 59.8mg | 100% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.8mg | 10% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.09 Kcal (386 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 5% | |
|---|---|---|---|
| Sodium | 39.62mg | 4% | |
| Potassium | 316.69mg | 14% | |
| Total Carbs | 17.28g | 12% | |
| Sugars | 3.47g | 30% | |
| Dietary Fiber | 3.07g | 26% | |
| Protein | 2.64g | 11% | |
| Vitamin C | 27.9mg | 100% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 0.8mg | 10% | |
| Calcium | 27.1mg | 6% | |
* 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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