Directions:
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
- Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
- Remove from the heat.
- Sprinkle with the walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.49 Kcal (1610 kJ) | ||
| Calories from fat | 97.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 656.64mg | 27% | |
| Potassium | 930.5mg | 20% | |
| Total Carbs | 64.62g | 22% | |
| Sugars | 12.84g | 51% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 11.44g | 23% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 5.4mg | 30% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 130.22 Kcal (545 kJ) | ||
| Calories from fat | 33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 17% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 0% | |
| Sodium | 222.39mg | 27% | |
| Potassium | 315.14mg | 20% | |
| Total Carbs | 21.89g | 22% | |
| Sugars | 4.35g | 51% | |
| Dietary Fiber | 2.44g | 29% | |
| Protein | 3.87g | 23% | |
| Vitamin C | 8.5mg | 42% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 1.8mg | 30% | |
| Calcium | 37.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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