Quinoa "Risotto" with Garden Veggies & Basil
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 16 fl ozchicken or vegetable broth
- 2eggplants
- 1 small pkgfresh basil
- 1 cupfrozen corn
- 4 clovesgarlic
- 1 cupquinoa
- 2red bell peppers
- 1 mediumred onion
- 6tomatoes
- 4 (8 oz) canstomato sauce
- 2 mediumzucchini squash
- extra virgin olive oil
- salt
Cookware
- chef's knife
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
Per serving
- Calories
- 551
- Protein
- 21g
- Carbs
- 84g
- Fat
- 20g
- Fiber
- 23g
- Sodium
- 149mg
Method
Log in needed to view all details.