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Quinoa Vegetable Stir-Fry

A high-volume, low-calorie, protein-rich lunch suitable for both the Gluten-Free and Healthy Kidney diets. It's allergen-free, satisfying, and bursting with vibrant veggies and flavors.

Overview

Prep Time

10 min


Cook Time

20 min


Total Time

30 min


Yield

1 serving


Serving Size

1 cup (400 grams)

Quinoa

Rinsed

Recommended Brand: Bob's Red Mill

1/2 cup

Vegetable Broth

Low-sodium

1 cup

Olive Oil

1 tablespoon

Garlic

Minced

2 cloves

Ginger

Minced

1 teaspoon

Steps

 
0 of 5

Nutrition Facts


Calories per Serving

300

Total Fat

10g

Saturated Fat

2g

Trans Fat

0g

Monounsaturated Fat

5g

Polyunsaturated Fat

3g

Cholesterol

0mg

Sodium

500mg

Total Carbohydrates

40g

Dietary Fiber

10g

Soluble Fiber

5g

Insoluble Fiber

5g

Total Sugars

5g

Added Sugars

0g

Sugar Alcohols

0g

Protein

15g


Calcium

50mg

Iron

3mg

Potassium

600mg

Vitamin A

1000mcg

Vitamin C

20mg

Phosphorus

200mg

This recipe was crafted to avoid the following ingredients:
Peanut
Dairy
Gluten
Wheat