13 Ingredients
  • 2 small carrots
  • 2 small turnips
  • 10 asparagus spears, trimmed
  • 2 very young, fresh artichokes
  • 1 lemon, halved
  • 2 cup vegetable stock
  • ¼ cup olive oil
  • 2 cup scallions, cut into fine strips
  • 1 clove garlic, finely chopped
  • 1 ¼ cup quinoa
  • 1 ¾ cup puréed canned tomatoes
  • ½ tsp Spanish sweet smoked paprika
  • ¼ tsp saffron threads, toasted and pounded salt
Nutrition
771
39% daily value
2 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

53% 35

Saturated

23% 5

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

34% 101

Carbs (net)

- 80

Fiber

81% 20

Sugars

- 14

Sugars, added

- 0

Protein

44% 22

Cholesterol

- 0

Sodium

29% 707

Calcium

27% 270

Magnesium

75% 298

Potassium

52% 1818

Iron

52% 9

Zinc

31% 5

Phosphorus

93% 651

Vitamin A

60% 540

Vitamin C

139% 84

Thiamin (B1)

118% 2

Riboflavin (B2)

38% 1

Niacin (B3)

26% 5

Vitamin B6

53% 1

Folate equivalent (total)

85% 338

Folate (food)

- 338

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

46% 9

Vitamin K

316% 253
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