Directions:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.84 Kcal (1829 kJ) | ||
| Calories from fat | 157.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Sodium | 31.31mg | 1% | |
| Potassium | 780.15mg | 17% | |
| Total Carbs | 64.98g | 22% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 9.28g | 19% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.5mg | 20% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 170.76 Kcal (715 kJ) | ||
| Calories from fat | 61.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 27% | |
|---|---|---|---|
| Sodium | 12.24mg | 1% | |
| Potassium | 304.95mg | 17% | |
| Total Carbs | 25.4g | 22% | |
| Sugars | 2.36g | 24% | |
| Dietary Fiber | 2.72g | 28% | |
| Protein | 3.63g | 19% | |
| Vitamin C | 13.7mg | 59% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 20% | |
| Calcium | 25mg | 6% | |
* 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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