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Servings: 1
17 g protein
79 g carbs
11 g fat
466 kcal

Instructions

  • Peel and chop the vegetables in thin slices.
  • Heat the oil over medium heat in a large skillet.
  • Add cumin seeds and heat in the oil until they start to pop.
  • Add the carrots, bell pepper and celery. Stir-fry the vegetables for 5 minutes.
  • Add the remaining spices and stir-fry for 2 minutes.
  • Stir in the cooked quinoa, frozen peas, and 2 Tbsp water.
  • Cover and let simmer for 5 minutes on medium low heat.
  • Stir in the chopped cilantro and serve warm.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 466 kcal

Calories from Fat 99


% Daily Values*


Total Fat 11 g

15.71%


Saturated Fat 1.52 g

6.33%



Polyunsaturated Fat 4.92 g



Monounsaturated Fat 3.59 g



Cholesterol 0 mg

0%



Sodium 460 mg

20%



Potassium 1477 mg



Total Carbohydrate 79 g

25.48%


Dietary Fiber 19.39 g

60.59%



Sugars 14.3 g

15.89%



Protein 17 g


Vitamin A 156.78%

Vitamin C 31.25%


Calcium 20.1%

Iron 61.54%


* Nutritional Values are estimated and may vary

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