*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a great and versatile dish! We don't really eat meat so we ate it as a main course. Since we were doing that, I added more peppers than the recipe called for as well as some mushrooms. I've never toasted quinoa like this before and I really think it helped bring out the nutty flavor of it - I will definitely use this technique for quinoa in the future! I liken this dish to a stir fry in my cooking library because it's great to use up leftover veggies you might have in the fridge. I will definitely be trying it with broccoli and other vegetables that I often have. This was a great weeknight meal and the leftovers (there weren't many) are going to be great for lunch. I'd also like to put this filling in a tortilla, freeze, and give to my landscaper husband for a tasty lunch. You can also add shrimp or chicken if you'd like. Big fan of this recipe - will make again for sure!
Pretty darn good. I was wondering what to do with the bell peppers about to go bad and I had nearly everything on hand well no chicken broth. However I used 2 chicken bullion cubes and dissolved in 2 cups water then poured in probably would have been better with real broth. I did not have parsley but used cilantro and think it did a better job than what the parsley could have done. Paired with baked lemon tilpa and made it into a bowl. I will make again I felt so healthy!