12 Ingredients
  • 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa
  • 3 cloves garlic, peeled and smashed
  • 2 cups (8 ounces) frozen peas, thawed
  • 1/2 cup pitted medium black olives
  • 1/3 cup chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup agave nectar
  • 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
456
23% daily value
6 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

23% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

23% 69

Carbs (net)

- 59

Fiber

41% 10

Sugars

- 13

Sugars, added

- 10

Protein

30% 15

Cholesterol

- 0

Sodium

20% 484

Calcium

15% 147

Magnesium

38% 152

Potassium

24% 838

Iron

35% 6

Zinc

17% 3

Phosphorus

55% 382

Vitamin A

5% 46

Vitamin C

35% 21

Thiamin (B1)

24% 0

Riboflavin (B2)

19% 0

Niacin (B3)

23% 5

Vitamin B6

28% 1

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

- 0

Vitamin E

19% 4

Vitamin K

63% 51
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