Jax Quinoa and Bacon Veggie Fest
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Cups Fresh Spinach, steamed1/4 cup cooked whole wheat Quinoa4 slices cooked turkey bacon (microwave)1 cup steamed broccoli1 cup steamed summer squash1/4 cup great northern beans2 tbsp. Olive Oil3 tbsp. fresh lemon juice1 zest of one whole lemona sprinkle of sea saltfresh cracked black pepper to taste
Zest one whole lemon into a small bowl, then squeeze one half lemon into same bowl. Add to this the oilve oil. Stir well, and keep for later.
Cook the quinoa as per package directions. Measure out 1/4 cup cooked quinoa into a mid-sized bowl
Cook up the bacon on a paper towel inside the microwave for 6 minutes. Once cool, crumble the bacon into the mid-sized bowl.
Steam the broccoli and the summer squash until fork-tender, then add to the mid-sized bowl.
Steam the spinach in a microwave-safe, bowl covered with plastic wrap for 3 minutes. Carefully remove the plastic, drain the water from the spinach, an pour spinach into the mid-sized bowl.
Drain the Great Northern Beans, rinse well, and add 1/4 cup of beans to the mid-sized bowl.
Pour the oil & lemon mixture over the contents of the mid-sized bowl and gently mix.
One large serving or two side servings.
Number of Servings: 1
Recipe submitted by SparkPeople user JACKIEALERE.
Cook the quinoa as per package directions. Measure out 1/4 cup cooked quinoa into a mid-sized bowl
Cook up the bacon on a paper towel inside the microwave for 6 minutes. Once cool, crumble the bacon into the mid-sized bowl.
Steam the broccoli and the summer squash until fork-tender, then add to the mid-sized bowl.
Steam the spinach in a microwave-safe, bowl covered with plastic wrap for 3 minutes. Carefully remove the plastic, drain the water from the spinach, an pour spinach into the mid-sized bowl.
Drain the Great Northern Beans, rinse well, and add 1/4 cup of beans to the mid-sized bowl.
Pour the oil & lemon mixture over the contents of the mid-sized bowl and gently mix.
One large serving or two side servings.
Number of Servings: 1
Recipe submitted by SparkPeople user JACKIEALERE.
Nutritional Info Amount Per Serving
- Calories: 650.3
- Total Fat: 40.3 g
- Cholesterol: 60.0 mg
- Sodium: 852.5 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 9.3 g
- Protein: 20.9 g
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