Directions:
- Bring water and salt to a boil in a medium saucepan over medium-high heat.
- Add quinoa; cover, reduce heat to low and simmer until quinoa is translucent and tender, about 15 to 17 minutes. Drain off any remaining liquid.
- While quinoa cooks, heat oil in a large nonstick skillet over medium-high heat.
- Add carrot, scallions and ginger (use an amount to your own personal liking, starting with less and adding more if needed); cook over medium heat, stirring, until carrots are crisp-tender, about 1 minute. Stir in quinoa; cook, stirring, until well mixed.
- Remove from heat; stir in orange juice and cilantro and serve. Yields about 3/4 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.81 Kcal (610 kJ) | ||
| Calories from fat | 36.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 6% | |
|---|---|---|---|
| Sodium | 116.56mg | 5% | |
| Potassium | 296.72mg | 6% | |
| Total Carbs | 22.95g | 8% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.49 Kcal (379 kJ) | ||
| Calories from fat | 22.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 6% | |
|---|---|---|---|
| Sodium | 72.34mg | 5% | |
| Potassium | 184.15mg | 6% | |
| Total Carbs | 14.24g | 8% | |
| Sugars | 1.8g | 12% | |
| Dietary Fiber | 1.8g | 12% | |
| Protein | 2.84g | 9% | |
| Vitamin C | 8.3mg | 22% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 8% | |
| Calcium | 23.1mg | 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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