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Ingredientes
- 2 c. Water
- 2 can Low-sodium chicken broth
- 1/2 c. Quinoa, rinsed
- 2 c. Cooked chicken, diced
- 4 c. Spinach, minced
- 1 c. Whole kernel corn, frzn
- 1/2 c. Scallions, minced
- Â Â Salt and pepper
- Â Â Warm pepper sauce
Direcciones
- In a 3-qt saucepan, bring chicken broth and 2 c. water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 min.
- Add in spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 min. Season to taste with salt, pepper and warm pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 135 | 42% |
| Total Fat 15.04g | 19% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 150mg | 6% |
| Potassium 685mg | 20% |
| Total Carbs 23.3g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.52g | 1% |
| Protein 24.04g | 38% |
