Insalata di quinoa e peperoni al peperoncino Rocoto Recipe


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13 mins (prep 1, cooking 12)
1 ingredients
2 servings
L' insalata di quinoa e peperoni al peperoncino Rocoto è un piatto vegetariano gustosissimo, fresco e molto adatto alla stagione estiva.

Categories:  peruvian , quick-and-easy , quick ,
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Ingredients

  • 140 g di quinoa
  • 100 g di peperone rosso
  • 100 g di peperone giallo
  • 1 peperoncino rocoto
  • alcune foglioline di basilico
  • coriandolo in polvere
  • cumino in polvere
  • olio extravergine di oliva
  • sale

Nutrition

Serving Size (70.0 g)
Servings 2
Amount per Serving
Calories 84.0 Calories from Fat 12.06
% Daily Value *
Total Fat 1.34g 4.14%
Saturated Fat 0.16g 1.62%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 4.9mg 0.41%
Total Carbohydrate 14.91g 9.94%
Dietary Fiber 1.96 g 15.68%
Sugars 0.61 g %
Protein 3.08g 12.32%
Vitamin A 3.5IU% Vitamin C 0.0mg%
Calcium 11.9mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 

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