Savory Vegetarian Quinoa
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Ingredients56 m servings 233 cals
Original recipe yields 8 servings
- Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
- Cook's Note:
- Substitute baby spinach for the baby kale if desired.
Per Serving: 233 calories; 6.5 g fat; 36.5 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 372 mg sodium. Full nutrition
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