Quinoa "Risotto" with Garden Veggies, Basil & Parmesan
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 16 fl ozchicken or vegetable broth
- 1eggplant
- 1 small pkgfresh basil
- 1 cupfrozen corn
- 4 clovesgarlic
- 4 ozParmesan cheese
- 1 cupquinoa
- 2red bell peppers
- 1 mediumred onion
- 6tomatoes
- 3 (8 oz) canstomato sauce
- 2 mediumzucchini squash
- extra virgin olive oil
- salt
Cookware
- chef's knife
- cutting board
- garlic press (optional)
- grater
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
Per serving
- Calories
- 614
- Protein
- 29g
- Carbs
- 74g
- Fat
- 27g
- Fiber
- 18g
- Sodium
- 141mg
Method
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