Directions:
- Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.97 Kcal (862 kJ) | ||
| Calories from fat | 26.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 4% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 423.7mg | 18% | |
| Potassium | 445.24mg | 9% | |
| Total Carbs | 37.81g | 13% | |
| Sugars | 14.04g | 56% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.04 Kcal (398 kJ) | ||
| Calories from fat | 12.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 4% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 195.51mg | 18% | |
| Potassium | 205.45mg | 9% | |
| Total Carbs | 17.45g | 13% | |
| Sugars | 6.48g | 56% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 3.8g | 16% | |
| Vitamin C | 14.5mg | 52% | |
| Iron | 0.9mg | 11% | |
| Calcium | 16.7mg | 4% | |
* 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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