Oh My Veggies · by Nicole★ 4.8 (5)
Zucchini and Lemon Quinoa Pilaf
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 30%
CARBS 55G52% OF CAL
7G FIBER45G OTHER3G TOTAL SUGAR
FAT 17G36% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light quinoa pilaf tossed with zucchini, fresh herbs, lemon, and a touch of ricotta and almonds. Summery and fresh, good hot or cold.
maingrain bowl🥄 saucepangluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 150 g of white quinoa
- 250 mls of vegetable stock
- 2 small zucchini (julienned)
- 2 spring onions (sliced)
- zest and juice of 1 lemon
- 1 tbs of olive oil
- 1 tbs of mint (chopped)
- 1 tbs of parsley (chopped)
- 2 tsp of dill (chopped)
- 1/4 cup of ricotta
- 1 tbs of slivered almonds (toasted)
- salt and pepper to taste
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 30%
CARBS 55G52% OF CAL
7G FIBER45G OTHER3G TOTAL SUGAR
FAT 17G36% OF CAL
4G SAT13G 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
- 15m
- Sodium
- 771mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 149mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.