Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Farmer's Market Skillet
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 23%
CARBS 46G58% OF CAL
5G FIBER6G ADDED3G INTRINSIC31G OTHER10G TOTAL SUGAR
FAT 11G32% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh vegetable and quinoa skillet with corn, zucchini, and tomatoes, topped with feta. A healthy, colorful main with bright lemon dressing.
mainamericanbowl🥄 saucepan🍳 skilletgluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-3/4 cups chicken broth
- 1 cup quinoa
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 small zucchini (chopped)
- 2 ears sweet corn (kernels cut off the cob, ~1-1/2 cups)
- 2 green onions
- salt and pepper
- 1 vine-ripened tomato (chopped)
- 1/2 cup feta
- 2 Tablespoons chopped basil
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1-1/2 Tablespoons honey
- 1 garlic clove (microplaned or finely minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 23%
CARBS 46G58% OF CAL
5G FIBER6G ADDED3G INTRINSIC31G OTHER10G TOTAL SUGAR
FAT 11G32% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1158mg
- Total sugar
- 10g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.