Photo: Lily Banse
Quinoa Fusilli Aglio Olio
9 ingredients
10 min + 25 min
6
openrecipes
This Quinoa Fusilli Aglio Olio is tossed with tender broccoli and chicken for the ultimate pasta dinner. So light and summery and also gluten free!
Estimated Nutrition (whole recipe, rough)
584
Calories
44g
Protein
22g
Fat
56g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 head FOR THE CHICKEN AND BROCCOLI
- 1 pound Small Head Of Broccoli, Cut Into Bite Sized Florets
- 1 cup Olive Oil, As Needed For Browning And Roasting
- 1 Tablespoon Salt, As Needed For Seasoning
- 8 cloves Boneless, Skinless Chicken Tenderloins, Cut In Half Lengthwise And Diced Small
- 1 bunch FOR THE QUINOA FUSILLI AGLIO OLIO
- 1 pinch Olive Oil
- 1 pinch Lemon Infused Olive Oil Or Lemon Juice (to Really Wake Up The Sauce!)
- 1 pound Garlic, Finely Minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes