Directions:
- Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.28 Kcal (767 kJ) | ||
| Calories from fat | 110.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 658.57mg | 27% | |
| Potassium | 434.62mg | 9% | |
| Total Carbs | 12.75g | 4% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.73 Kcal (250 kJ) | ||
| Calories from fat | 35.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 19% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 12% | |
| Sodium | 214.62mg | 27% | |
| Potassium | 141.63mg | 9% | |
| Total Carbs | 4.16g | 4% | |
| Sugars | 0.65g | 8% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 4.7mg | 24% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.3mg | 3% | |
* 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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