Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Cup Dry Quinoa2 Cups Chicken Stock3 Cups diced zuchinni (3-4 depending medium)3 Cloves of garlic1 Tbs olive oil1.5 Cup Pasta sauce (Ragu, Prego, etc)1 15.5 oz can of low sodium garbanzo beans6 oz feta cheese
Saute diced (bite size) zuchinni and minced garlic in olive oil until zuchinni is lightly brown.
Add Chicken stock and bring to a boil.
Add quinoa, bring to a boil; then cover and reduce heat to medium and cook for 12 minutes.
Add pasta sauce, garbanzo beans, and tsp dried oregano; stir and simmer on low for additional 10 minutes until liquid is absorbed.
Stir in feta cheese. Salt and pepper to taste. Serves 4 -6. Nutritional info is based on 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRENDAMCI.
Add Chicken stock and bring to a boil.
Add quinoa, bring to a boil; then cover and reduce heat to medium and cook for 12 minutes.
Add pasta sauce, garbanzo beans, and tsp dried oregano; stir and simmer on low for additional 10 minutes until liquid is absorbed.
Stir in feta cheese. Salt and pepper to taste. Serves 4 -6. Nutritional info is based on 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRENDAMCI.
Nutritional Info Amount Per Serving
- Calories: 396.6
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 690.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 6.9 g
- Protein: 19.8 g
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