Quinoa Primavera

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.1
  • Total Fat: 5.6 g
  • Cholesterol: 1.2 mg
  • Sodium: 33.7 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.5 g

View full nutritional breakdown of Quinoa Primavera calories by ingredient
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Number of Servings: 8


    1 Cup Dry Quinoa - prepared makes 3 cups
    100g Broccoli
    100g Yellow Pepper
    100g Red pepper
    2tbs Basil
    5 Cloves Garlic
    .5oz Hard Parmesan
    1.5oz EVOO


Cook one cup quinoa as instructed on box.

Prep your veggies into which ever cut you prefer- I like the pepper sliced thinly and the broccoli in small crowns.

Saute cut peppers in 1 tablespoon of EVOO

Steam broccoli crowns either in the microwave or in a small sauce pan with steamer.

Dice Fresh Basil - set aside.

Dice fresh garlic - set aside.

Micro plane .5 oz of hard Parmesan cheese - set aside.

Remove peppers from heat when they wilt- you don't want to roast them - ensure they keep their crunch. Set aside.

Make sure your broccoli is bright green and cooked through.

In the same pan you cooked the peppers in, add the other .5 tablespoons of EVOO and diced garlic.

Quinoa should be done, so when you HEAR the garlic start to cook, spoon quinoa right into the pan. Stir well and remove from heat.

In a separate mixing bowl layer cooked veggies, quinoa, cheese and basil. Mix well to integrate ingredients.

Makes 8 half cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JOSIENYC.

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