Photo: Ella Olsson
Heather's Quinoa Recipe
10 ingredients
Serves 4 - 6.
openrecipes
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
Estimated Nutrition (whole recipe, rough)
823
Calories
27g
Protein
24g
Fat
132g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- a splash of extra-virgin olive oil
- a pinch of fine grain sea salt
- 1 shallot, minced
- 3 cups cooked quinoa* (or brown rice, or other grain)
- 1 cup corn, fresh or frozen
- 1 1/2 cups kale, spinach or other hearty green, finely chopped
- 2 cups extra-firm nigari tofu, browned in a skillet a bit
- 1/3 cup pesto
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes