Directions:
- Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.51 Kcal (2104 kJ) | ||
| Calories from fat | 100.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Sodium | 12441.34mg | 518% | |
| Potassium | 405.24mg | 9% | |
| Total Carbs | 82.24g | 27% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.8mg | 10% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 244.69 Kcal (1024 kJ) | ||
| Calories from fat | 48.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 17% | |
|---|---|---|---|
| Sodium | 6058.06mg | 518% | |
| Potassium | 197.33mg | 9% | |
| Total Carbs | 40.05g | 27% | |
| Sugars | 1.69g | 14% | |
| Dietary Fiber | 2.09g | 17% | |
| Protein | 2.41g | 10% | |
| Vitamin C | 2.8mg | 10% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.9mg | 10% | |
| Calcium | 22.1mg | 5% | |
* 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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