Quinoa With Roasted Corn and Peppers

45 mins (prep 10, cooking 35)
12 ingredients
4 servings
This is a great complement to TJW's Slow Roasted Chipotle Salmon, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , peppers , grains , equipment , vegetable , stove-top , corn , time-to-make ,
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Serving Size (132.58 g)
Servings 4
Amount per Serving
Calories 118.7 Calories from Fat 73.26
% Daily Value *
Total Fat 8.14g 50.1%
Saturated Fat 1.13g 22.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 180.78mg 30.13%
Total Carbohydrate 8.47g 11.29%
Dietary Fiber 0.97 g 15.54%
Sugars 0.79 g %
Protein 3.3g 26.39%
Vitamin A 1.73IU% Vitamin C 0.0mg%
Calcium 13.17mg% Iron 0.8mg%
*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:
corn kernels, yellow bell pepper, fresh ground black pepper