Quinoa with Zucchini and Onions
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa cooked with sautéed zucchini, onions, and garlic, then finished with lemon juice, parsley, and toasted pine nuts. A light, vegetarian main course or generous side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 800 g of zucchini (cut into 5mm thick slices, courgettes)
- a knob of butter
- 2 tablespoons of rapeseed or olive oil
- 3 in onions (peeled, cut half and then sliced thinly)
- leaves a few sprigs of thyme (only)
- 3 cloves garlic (finely chopped)
- 200 g of quinoa
- a good handful of flat leaf parsley (roughly chopped)
- a squeeze of lemon juice
- 50 g of pine nuts (lightly toasted)
- sea salt and freshly ground pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 54mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.