Cumin Quinoa with Sauteed Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.1
  • Total Fat: 12.7 g
  • Cholesterol: 8.7 mg
  • Sodium: 641.6 mg
  • Total Carbs: 65.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 16.0 g

View full nutritional breakdown of Cumin Quinoa with Sauteed Vegetables calories by ingredient
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Number of Servings: 4


    1 1/2 c chicken broth
    1 c quinoa
    3/4 t. cumin
    1/4 t. oregano
    1/4 t. red chile powder
    1/2 t. salt
    1 T. butter
    1 large red onion, 1/2" julienne
    1 large green bell pepper, 1/2" julienne
    1 large red bell pepper, 1/2" julienne
    2 T. olive oil
    1 c frozen peas, thawed
    1/4 t. salt
    1/4 t. black pepper


Quinoa: Bring chicken broth to a boil with cumin, oregano, chile powder, salt and butter. Stir in quinoa. Simmer on low heat for 15-20 min until quinoa is done and opened.

Meanwhile, saute red onion, red and green bell peppers in olive oil over medium heat until soft and just beginning to brown. Season to taste with salt and pepper.

Toss quinoa in a large bowl. Add pepper mixture and peas.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYINDUBLIN.

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Member Ratings For This Recipe

  • My first foray into quinoa, and it was quite good. I omitted the olive oil and just used a little bit of cooking spray to coat a nonstick pan and let the peppers and onions go on low heat for a while. Still tasted great, and my husband had seconds and thirds! - 9/20/07

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