Quinoa with Vegetables

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? carrots, sliced ???
??? butternut squash, peeled and diced into 2.5 cm cubes ???
??? onions, chopped ???
??? chickpeas/garbanzo beans (canned), rinsed and drained ???
??? canned tomatoes (diced), with juice ???
??? vegetable broth, or chicken ???
??? pitted prunes, chopped ???
??? ground cinnamon ???
??? dried chili peppers ???
??? Italian parsley, fresh, or coriander, chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? quinoa, previously boiled in water ???

Method

  1. Place the carrots, butternut squash, onion, chickpeas, tomatoes and their juice, broth, prunes, cinnamon and chili pepper flakes in a slow cooker; mix well.
  2. Cover and let it cook at low temperature for 6 to 8 hours or at high temperature for 3 to 4 hours, until the vegetables are tender.
  3. Before serving, add parsley or coriander, season with salt and pepper to taste. Serve hot on a bed of hot, cooked quinoa. To cook quinoa, follow the instructions on the container.

Nutrition Facts Table

per 1 serving (440 g)

Amount

% Daily Value

Calories

280

Fat

3 g

4 %

Saturated 0.3 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

250 mg

10 %

Carbohydrate

58 g

19 %

Fibre

9 g

38 %

Sugars

8 g

Net Carbs

49 g

Protein

9 g

Vitamin A

192 %

Vitamin C

51 %

Calcium

11 %

Iron

37 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin E, Zinc
Source of  :
Calcium, Selenium, Vitamin B2, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

High Fibre | Halal | Kosher | Vegan | Vegetarian | High Iron

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