Directions:
- Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
- Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.99 Kcal (2135 kJ) | ||
| Calories from fat | 149.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 26% | |
|---|---|---|---|
| Sodium | 557.64mg | 23% | |
| Potassium | 1095.01mg | 23% | |
| Total Carbs | 62.33g | 21% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 27.24g | 54% | |
| Vitamin C | 84.3mg | 140% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 37.7mg | 210% | |
| Calcium | 183.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 103.5 Kcal (433 kJ) | ||
| Calories from fat | 30.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 26% | |
|---|---|---|---|
| Sodium | 113.17mg | 23% | |
| Potassium | 222.23mg | 23% | |
| Total Carbs | 12.65g | 21% | |
| Sugars | 1.87g | 37% | |
| Dietary Fiber | 1.95g | 38% | |
| Protein | 5.53g | 54% | |
| Vitamin C | 17.1mg | 140% | |
| Vitamin A | 0.4mg | 59% | |
| Iron | 7.7mg | 210% | |
| Calcium | 37.2mg | 18% | |
* 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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