Recipe Details
Ingredients
-
1cupquinoa, rinsed and drained
-
2cupschicken broth
-
2tablespoonsbasil pesto
-
1tomato, diced
-
salt and pepper to taste
Cooking Directions
-
Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.
-
Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories198 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
5% |
| Cholesterol 3mg |
1% |
| Sodium 70mg |
3% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 4g |
15% |
| Total Sugars 1g |
|
| Protein 7g |
15% |
| Vitamin C 5mg |
6% |
| Calcium 59mg |
5% |
| Iron 0mg |
2% |
| Potassium 110mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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