Main Dishes
February 04, 2014
Calories
264
Sodium
5mg
0% DV
Fat
8g
12% DV
Protein
9g
18% DV
Carbs
39g
13% DV
Fiber
5g
20% DV
Pumpkin Asparagus Quinoa Risotto
87
Autumn flavor for any time of the year.
3
1 cup cooked quinoa
2 garlic cloves, minced.
2 tablespoon chopped onion
1 tablespoon olive oil
1 cup asparagus, cut into 1-inch segments.
1 cup cooked pumpkin flesh
2 tablespoon water
2 garlic cloves, minced.
2 tablespoon chopped onion
1 tablespoon olive oil
1 cup asparagus, cut into 1-inch segments.
1 cup cooked pumpkin flesh
2 tablespoon water
Heat olive oil in a skillet, saute garlic and onion for 1 minute.
Add asparagus and cook 2 minutes.
Add water (or vegetable broth) and cook 2 more minutes, adding more water if necessary.
Add quinoa and mix, let it absorb the liquids.
Add pumpkin, season with salt (or Parmesan cheese if not vegan) and pepper, mix to combine. Stir over low heat for 1 minute.
Remove from heat.
Nutritions
Calories
264
Sodium
5mg
0% DV
Fat
8g
12% DV
Protein
9g
18% DV
Carbs
39g
13% DV
Fiber
5g
20% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
1g
5%
Polysaturated Fat
2g
15%
Monosaturated Fat
4g
28%
Cholesterol
1mg
0%
Sodium
5mg
0%
Potassium
432mg
12%
Protein
9g
18%
% DAILY VALUE*
Total Carbohydrate
Fiber
5g
20%
Sugar
1g
3%
Vitamin A
346IU
6%
Vitamin B6
0.51mg
25%
Vitamin C
4mg
8%
Calcium
47mg
4%
Iron
3mg
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.