Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | 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 cup uncooked quinoa
- 1 1/3 cups fresh mushrooms, sliced
- 1/2 cup green onions, chopped
- Lowfat cooking spray
- 2 3/4 cups water
- 1 1/2 teaspoons chicken-flavored bouillon granules
- 1 teaspoon grated lemon rind
- 1/2 teaspoon dried thyme
- 1 cup shredded carrot
- 2 tablespoons raisins, chopped
Directions
1.Wash the Quinoa thoroughly to remove its bitter coating, drain and set aside.
2.Sauté mushrooms and green onions in a large nonstick skillet coated with cooking spray over medium-high heat for 5 minutes or until tender. Set aside.
3.Bring 2 3/4 cups water, bouillon cubes, lemon rind and thyme to a boil in a large saucepan. Add quinoa and carrot. Cook 10 to 15 minutes or until water is absorbed.
4.Stir in raisins and mushroom mixture.