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Ingredientes
- 1 cup of quinoa, rinsed and drained
- 2 cups water (or you can use 1 cup of veggie broth with one cup of water)
- 1/4 tsp salt
- 1 bell pepper, finely chopped
- 2 medium tomatoes, chopped
- 4 scallions, minced
- 1 large garlic clove, very finely chopped
- 1 cup parsley, chopped
- 1 bunch mint, washed, leaves removed
- 1/2 teaspoon salt
- Juice from one lemon
- 2 tbsp olive oil plus a couple glugs extra
- Freshly ground black pepper, to taste
View Full Recipe at The Ginger Cook
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1314g | |
| Calories 869 | |
| Calories from Fat 109 | 13% |
| Total Fat 12.15g | 15% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1849mg | 77% |
| Potassium 2548mg | 73% |
| Total Carbs 163.64g | 44% |
| Dietary Fiber 23.0g | 77% |
| Sugars 38.82g | 26% |
| Protein 31.79g | 51% |
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