Quinoa and Veggie Bake - Daniel Fast
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.5
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 500.5 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
View full nutritional breakdown of Quinoa and Veggie Bake - Daniel Fast calories by ingredient
Number of Servings: 6
Ingredients
-
1 cup quinoa
1/4 c raisins
1/4 raw sunflower seeds
2 bay leaves
2 tbsp olive oil
1 c celery diced
2 medium carrots diced
2 small zucchini diced
1 tsp ground coriander
pinch of cayenne pepper
1/2 tsp dried ginger
1/2 tsp cumin
1/2 tsp salt
pinch pepper
1.2 - 1.75 c boiling water or vegetable broth (use smaller amount if using slower cooker
Directions
-soak quinoa for an hour/drain
-preheat oven to 350
- heat oil over medium heat, saute celery until transparent, add carrots and cook for 5 minutes, add zucchini and cook 1 more minute
-add all seasoning and adjust to your taste
-add quinoa, raisins, sunflower seeds, and bay leaves, and cook till veggies are tender (approx 3 minutes)
-pour mixture into casserole dish, add water/vegetable broth
-bake for 20 minutes or until all water is absorbed
- remove bay leaves
-garnish with minced parsley or cilantro
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TWIN1A.
-preheat oven to 350
- heat oil over medium heat, saute celery until transparent, add carrots and cook for 5 minutes, add zucchini and cook 1 more minute
-add all seasoning and adjust to your taste
-add quinoa, raisins, sunflower seeds, and bay leaves, and cook till veggies are tender (approx 3 minutes)
-pour mixture into casserole dish, add water/vegetable broth
-bake for 20 minutes or until all water is absorbed
- remove bay leaves
-garnish with minced parsley or cilantro
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TWIN1A.