Heavenly Quinoa Hash (Body Ecology) 6 oz. per serving
 6 oz. per serving Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 4.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
View full nutritional breakdown of Heavenly Quinoa Hash (Body Ecology) 6 oz. per serving calories by ingredient
Introduction
A totally yummy & healthy dish from the Body Ecology Diet book by Donna Gates. This is great for breakfast, lunch, or dinner! A totally yummy & healthy dish from the Body Ecology Diet book by Donna Gates. This is great for breakfast, lunch, or dinner!Number of Servings: 8
Ingredients
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3-4 small red potatoes
1 large onion, diced
1 cup quinoa (dry)
1-2 red peppers, cided
4-6 cloves garlic, minced
ample cilantro or parsley
1/2 tsp ginger, minced
1 T coconut oil or ghee or butter
Directions
1. Cook potatoes in boiling water. When cooked, cut into medium dice.
2. Meanwhile boil 2 cups water, then add quinoa (can pre-rinse quinoa for several minutes in a strainer to aid digestion, but not necessary) reduce heat, cover, & simmer until all the water is absorbed and the grains become translucent & pop open (15-25 minutes)
3. Meanwhile sauté onion in oil, ghee or butter until translucent.
4. Add garlic and red pepper and sauté until tender.
5. Cut boiled potatoes, into cubes & add to onion/pepper mixture, along with ginger & cilantro/parsley, and sauté a few minutes more. Add sea salt and pepper to taste.
6. Fold in cooked quinoa.
When I made it this morning, it was 1335 grams for the entire recipe or 48 oz or almost 3 pounds. At 6 oz. per serving it is 8 servings or 149 calories per serving. So at 4oz per serving, this is 12 servings., at 99 calories per serving. (Or about 25 calories per ounce)
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
2. Meanwhile boil 2 cups water, then add quinoa (can pre-rinse quinoa for several minutes in a strainer to aid digestion, but not necessary) reduce heat, cover, & simmer until all the water is absorbed and the grains become translucent & pop open (15-25 minutes)
3. Meanwhile sauté onion in oil, ghee or butter until translucent.
4. Add garlic and red pepper and sauté until tender.
5. Cut boiled potatoes, into cubes & add to onion/pepper mixture, along with ginger & cilantro/parsley, and sauté a few minutes more. Add sea salt and pepper to taste.
6. Fold in cooked quinoa.
When I made it this morning, it was 1335 grams for the entire recipe or 48 oz or almost 3 pounds. At 6 oz. per serving it is 8 servings or 149 calories per serving. So at 4oz per serving, this is 12 servings., at 99 calories per serving. (Or about 25 calories per ounce)
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.