Quinoa with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup quinoa (red or white)1/2 cup yucca1/2 cup batata (red skin, white meat)1/2 cup squash1/2 cup spinich (can be doubled if desired)1 cup buk choy (chinese cabbage)1 cup snow peas sliced1 cup broccoli, chopped1/2 medium onion chopped3 garlic cloves1 tbsp curry powder1 tsp salt1 tbsp extra virgen olive oil
1. Prechop all the vegetables.
2. Put the olive oil in the cooking pot, add onion and garlic. Lightly fry until the onion is transullent. Do not let garlic burn. I chop the onion into big pieces but, as you like it.
3. Put the spinich and bok choy on the side and add all the other chopped vegetables. Lower the heat and let steam together for 5 minutes.
4. Add the quinoa and water to cover by about an inch.
5. Add the curry powder and salt.
6. When the quinoa is cooked, add the spinich and boy choy (stirring in) and let cook for another 2 minutes.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PERACH.
2. Put the olive oil in the cooking pot, add onion and garlic. Lightly fry until the onion is transullent. Do not let garlic burn. I chop the onion into big pieces but, as you like it.
3. Put the spinich and bok choy on the side and add all the other chopped vegetables. Lower the heat and let steam together for 5 minutes.
4. Add the quinoa and water to cover by about an inch.
5. Add the curry powder and salt.
6. When the quinoa is cooked, add the spinich and boy choy (stirring in) and let cook for another 2 minutes.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PERACH.
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 609.1 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 5.3 g
- Protein: 8.7 g
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