Directions:
- In a large, deep skillet, heat the olive oil. Add the leeks and a generous pinch each of salt and pepper and cook over moderately low heat, stirring occasionally, until softened, 10 to 12 minutes. Add the quinoa and cook over moderate heat, stirring, until dry, about 5 minutes.
- Add the broth and water to the skillet and bring to a boil. Cover and simmer over moderately low heat until the quinoa is tender and the liquid has been absorbed, about 20 minutes. Remove the skillet from the heat and let stand for 10 minutes. Fluff with a fork, season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.27 Kcal (2279 kJ) | ||
| Calories from fat | 110.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 278.23mg | 12% | |
| Potassium | 878.85mg | 19% | |
| Total Carbs | 90.67g | 30% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 10.24g | 41% | |
| Protein | 18.67g | 37% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 8mg | 44% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 178.38 Kcal (747 kJ) | ||
| Calories from fat | 36.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 19% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 91.19mg | 12% | |
| Potassium | 288.04mg | 19% | |
| Total Carbs | 29.72g | 30% | |
| Sugars | 1.51g | 18% | |
| Dietary Fiber | 3.36g | 41% | |
| Protein | 6.12g | 37% | |
| Vitamin C | 3.9mg | 20% | |
| Iron | 2.6mg | 44% | |
| Calcium | 38.8mg | 12% | |
* 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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