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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (284g) Recipe makes 4 servings |
||
| Calories 409 | ||
| Calories from Fat 195 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 259mg | 10% | |
| Potassium 757mg | 21% | |
| Total Carbohydrate 44.8g | 14% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 3.8g | ||
| Protein 14.4g | 28% | |
Ingredients
- 1 cup rinced and toasted red quinoa
- 2 cups broccoli, pieces
- 1 cup red onion (chopped)
- 2 tablespoons curry powder
- 2-4 garlic cloves (chopped)
- salt (to taste)
- pepper (to taste)
- 4 teaspoons extra virgin olive oil
- 2 cups boiling water
- 1/2 cup roasted peanuts
Directions
1
Saute broccoli, onion, curry, garlic, salt, and pepper with oil until tender.2
Combine with quinoa and water and simmer for 15 minutes or until water is absorbed.3
Add peanuts and stir.4
Serve hot!
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