Directions:
- In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.12 Kcal (2031 kJ) | ||
| Calories from fat | 259.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.8g | 44% | |
|---|---|---|---|
| Sodium | 723.94mg | 30% | |
| Potassium | 861.27mg | 18% | |
| Total Carbs | 45.29g | 15% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 9.38g | 38% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 142mg | 14% | |
| Amount Per 100 g | |||
| Calories | 172.03 Kcal (720 kJ) | ||
| Calories from fat | 91.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 44% | |
|---|---|---|---|
| Sodium | 256.72mg | 30% | |
| Potassium | 305.41mg | 18% | |
| Total Carbs | 16.06g | 15% | |
| Sugars | 2.83g | 32% | |
| Dietary Fiber | 3.32g | 38% | |
| Protein | 5.51g | 31% | |
| Vitamin C | 5.6mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 23% | |
| Calcium | 50.4mg | 14% | |
* 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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