Photo: Cala
Estimated Nutrition (whole recipe, rough)
614
Calories
43g
Protein
22g
Fat
64g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup diced carrots
- 1 cup finely chopped white onion
- 1 cup diced celery
- 1 tablespoon fresh minced garlic
- 1 cup edemame removed from pod
- 2 cups shredded cooked chicken
- 1 1/2 cups cooked quinoa
- 32 ounces reduced sodium chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 1 tablespoon hot sauce, I used Cholula
- 1/2 teaspoon smoked paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes