The Mediterranean Dish · by Ivy Manning
How to Cook Quinoa
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 12%
CARBS 27G70% OF CAL
3G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Basic quinoa cooked in water with salt. A versatile whole grain base for bowls, side dishes, salads, or garnish. Fluffy and nutty when properly cooked.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa (any color)
- 1 3/4 cup water, (stock, or broth)
- 1/2 teaspoon sea salt
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 12%
CARBS 27G70% OF CAL
3G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT2G 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
- 5m
- Cook
- 25m
- Sodium
- 6mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.