Photo: Cala
Estimated Nutrition (whole recipe, rough)
471
Calories
13g
Protein
18g
Fat
69g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Water | not in our table | 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
- =
- 1 tbsp Vegetable Oil
- 50g Quinoa
- 1 Carrot, diced
- 1 Stick Celery, diced
- 2 tbsp finely chopped Onions
- 1/2 Green Capsicum
- 2 Garlic Cloves, crushed
- 960ml Water
- 2 Large Tomatoes, finely chopped
- 50g Green Cabbage, chopped
- Salt and Pepper
- Freshly chopped Parsley
- =
Directions
1
Heat the oil in a saucepan, add the quinoa, carrot, celery, onion, pepper and garlic and fry, stirring.
2
Add the water, cabbage and tomatoes, mix well and boil.
3
Reduce the heat and simmer for 10 minutes.
4
Season with salt and pepper and garnish with parsley.
5
Serve hot.
Recipe sourced from
fandom