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Servings: 1
16 g protein
46 g carbs
17 g fat
395 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Put the quinoa in a saucepan and add water (ratio 2:1) and cook it for 10 minutes
- After that, drain the quinoa in a colander and let it cool off
- Roast the pine nuts in a dry skillet over high heat, stirring constantly, until they are lightly browned
- Cut the bell pepper and zucchini lengthwise into thin slices
- Sprinkle with oil and put them in a hot grill pan
- Once the veggies start to brown, let them cool off at a plate
- Chop the feta and the tomatoes and add to a bowl
- Cut the veggies into cubes, add to the bowl along with the pine nuts and quinoa
- Mix well and add the balsamic vinegar
- Bon appetit!
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 395 kcal
Calories from Fat 153
% Daily Values*
Total Fat 17 g
24.29%
Saturated Fat 5.91 g
24.63%
Polyunsaturated Fat 5.35 g
Monounsaturated Fat 4.23 g
Cholesterol 30 mg
12%
Sodium 386 mg
16.78%
Potassium 720 mg
Total Carbohydrate 46 g
14.84%
Dietary Fiber 5.69 g
17.78%
Sugars 6.5 g
7.22%
Protein 16 g
Vitamin A 8.22%
Vitamin C 25%
Calcium 21.2%
Iron 30.77%
* Nutritional Values are estimated and may vary
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