Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
687
Calories
26g
Protein
44g
Fat
54g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 3/4 to 1 cup cooked quinoa (see step 1 below)
- 6 to 7 stalks of asparagus (almost a handful)
- 1 small lemon
- olive oil (the good stuff), to taste
- Sea salt, to taste
- Black pepper, to taste
- 2 tablespoons pine nuts
- 1 to 2 ounces Parmesan, shaved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes