Quinoa With Creamy Garlic Sauce

40 mins (prep 10, cooking 30)
9 ingredients
2 servings
This vegan quinoa recipe uses zucchini and coconut milk as the base for a creamy garlic sauce. If you haven’t tried cooking with quinoa before, it is very easy to make if you follow my instructions. The grain has a slightly nutty taste, and it is very popular right now for vegans and vegetarians because of its protein profile. It has all the essential amino acids in one food, which is helpful for those who don’t eat a wide variety of healthy vegan foods. If raw garlic is too strong for you, roast it before putting it in the sauce.

Categories:  <-60-mins , for-1-or-2 , vegan , pasta,-rice-and-grains , easy , 3-steps-or-less , grains , main-dish , number-of-servings , vegetarian , vegetable , time-to-make ,
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Serving Size (163.94 g)
Servings 2
Amount per Serving
Calories 270.04 Calories from Fat 147.24
% Daily Value *
Total Fat 16.36g 50.34%
Saturated Fat 13.04g 130.43%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 235.11mg 19.59%
Total Carbohydrate 25.8g 17.2%
Dietary Fiber 4.57 g 36.54%
Sugars 3.11 g %
Protein 7.43g 29.73%
Vitamin A 5.46IU% Vitamin C 2.63mg%
Calcium 36.72mg% Iron 2.73mg%
*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
*Nutrition information was calculated excluding the following ingredients:
ground pepper