Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta calories by ingredient
Introduction
A good hearty substitute for a pasta dish for people who love italian pasta dishes but want to avoid wheat A good hearty substitute for a pasta dish for people who love italian pasta dishes but want to avoid wheatNumber of Servings: 5
Ingredients
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1 Cup Dry Quinoa
2 Cups Chicken Stock
3 Cups diced zuchinni (3-4 depending medium)
3 Cloves of garlic
1 Tbs olive oil
1.5 Cup Pasta sauce (Ragu, Prego, etc)
1 15.5 oz can of low sodium garbanzo beans
6 oz feta cheese
Directions
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.
Member Ratings For This Recipe
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