14 Ingredients
  • 2 large carrots, peeled and coarsely grated (2 cups)
  • 6  scallions, thinly sliced (1/2 cup)
  • 2 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) orange juice
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1.5 cup(s) quinoa, prewashed
  • 2 cup(s) vegetable stock
  • 2 tablespoon(s) extra-virgin olive oil
  • 8 ounce(s) part-skim mozzarella cheese, cut into 1/2-inch cubes
  • 8  fresh or jarred peppadew peppers (or cherry peppers), drained, roughly chopped
  • 1/4 cup(s) chopped fresh cilantro
  • 1/4 cup(s) mint
  • 1/4 cup(s) parsley
Nutrition
561
28% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

39% 25

Saturated

52% 10

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

21% 63

Carbs (net)

- 52

Fiber

44% 11

Sugars

- 11

Sugars, added

- 0

Protein

49% 24

Cholesterol

17% 50

Sodium

30% 718

Calcium

43% 427

Magnesium

42% 178

Potassium

24% 1124

Iron

26% 5

Zinc

36% 4

Phosphorus

87% 606

Vitamin A

84% 754

Vitamin C

229% 206

Thiamin (B1)

36% 0

Riboflavin (B2)

37% 0

Niacin (B3)

19% 3

Vitamin B6

76% 1

Folate equivalent (total)

45% 178

Folate (food)

- 178

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

2% 0

Vitamin E

27% 4

Vitamin K

103% 123
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