Photo: Ella Olsson
Estimated Nutrition (whole recipe, rough)
693
Calories
27g
Protein
17g
Fat
113g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Couscous | 1 cup cooked (157g) | 176 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups quinoa, well rinsed
- 1 cup vegetable broth
- 2 cups frozen petite peas, thawed, divided
- 5 tablespoons chopped fresh mint leaves, divided
- 1 garlic clove, peeled
- 3 tablespoons butter
- 1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
- 3/4 cup sliced shallots
- 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
- 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
- Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes