Fish and Quinoa stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 249.4
- Total Fat: 4.6 g
- Cholesterol: 30.7 mg
- Sodium: 364.1 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 5.7 g
- Protein: 15.2 g
View full nutritional breakdown of Fish and Quinoa stew calories by ingredient
Number of Servings: 10
Ingredients
-
* sturgeon, 18 oz or whatever fish you have
* Cabbage, fresh, 2 cup, chopped
* Broccoli, fresh, 2 cup, chopped (I used stem pieces).
* Carrots, raw, 1 cup, chopped
* Celery, raw, 1 cup, diced
* *Potato, raw, 3 cup diced small reds
* Crushed Tomatoes, 15oz can
* *Quinoa, dry, 1 cup
* Onions, raw, 3 small
* vegetable bouillon Knorr, 3cup
* water 3 cup
* Cilantro .50 cup
*Chilpolte seasoning to taste
Directions
Slice up 1-1/2lb of fish into bit size pieces. I parboiled the fish pieces in the water for 10 minutes.
Mix the bouillon with 3 c hot water and add to pot.
Add tomatoes and bring to a boil.
Add cilantro, garlic, cumin and chipolte.
Add all chopped veggi's, bring back to a boil.
Add Quinoa and simmer for 1/2 hr or to your preference.
Serves 10 - 12, calculated for 10
Number of Servings: 10
Recipe submitted by SparkPeople user KITEFLYINGAL.
Mix the bouillon with 3 c hot water and add to pot.
Add tomatoes and bring to a boil.
Add cilantro, garlic, cumin and chipolte.
Add all chopped veggi's, bring back to a boil.
Add Quinoa and simmer for 1/2 hr or to your preference.
Serves 10 - 12, calculated for 10
Number of Servings: 10
Recipe submitted by SparkPeople user KITEFLYINGAL.