Ingredients
- 1 tbsp olive oil
- ¼ leek, white part only, minced
- 2 cloves garlic, minced
- 3 cups (750 ml) vegetable or chicken broth
- 1 cup (250 ml) quinoa, rinsed and drained
- ¼ cup (60 ml) toasted pumpkin seeds
- ½ cup (125 ml) chopped fresh parsley
- 1 sprig fresh thyme
- 2 tbsp grapefruit juice
- 2 tsp lemon zest
- Seasoning to taste
- 2 cups (500 ml) coarsely chopped kale, stems removed
How to Make It
- In a skillet, heat oil over medium heat and sauté leek, stirring occasionally, for about 3 minutes or until golden.
- Add remaining ingredients, except for kale, and continue cooking over medium heat for 15 minutes.
- Add kale in the last 5 minutes of cooking. Remove thyme sprig.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 420 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Sodium 200 mg 3% |
carbohydrates 67 g 52% |
Dietary Fiber 16 g 42% |
Sugars 13 g 14% |
Protein 14 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |