Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
546
Calories
24g
Protein
21g
Fat
70g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Adzuki Bean | 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
- ½ cup sliced carrots
- 3 scallions , thinly sliced
- ¼ cup shiitake mushrooms , sliced (can substitute slightly crushed oyster mushrooms)
- 2 cups cooked adzuki beans , drained
- 1 cup washed quinoa
- 1 tablespoon olive oil
- 2 cups vegetable broth
- Salt
- Pepper
Directions
1
Sauté vegetables until tender.
2
Add broth, beans and quinoa. Bring to a boil .
3
Reduce heat to low and simmer for about 20 minutes, until liquid evaporates.
4
Add salt and pepper and mix with a fork or wooden spoon.
Recipe sourced from
wikibooks