11 Ingredients
  • 1 cup quinoa, rinsed well
  • 1 1/2 cups water
  • freshly ground pepper
  • coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1 medium zucchini, thinly sliced (about 2 1/2 cups)
  • 1 clove garlic, thinly sliced
  • 3 scallions, thinly sliced (about 1/2 cup)
  • 1/4 cup roasted salted pistachios, chopped
  • Zest and juice (about 3 tablespoons) of 1 lemon
  • 1/2 cup packed fresh mint leaves, chopped, plus more for garnish
Nutrition
291
15% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

12% 37

Carbs (net)

- 31

Fiber

25% 6

Sugars

- 4

Sugars, added

- 0

Protein

19% 9

Cholesterol

- 0

Sodium

27% 653

Calcium

7% 68

Magnesium

27% 115

Potassium

13% 618

Iron

17% 3

Zinc

17% 2

Phosphorus

39% 274

Vitamin A

2% 16

Vitamin C

44% 39

Thiamin (B1)

23% 0

Riboflavin (B2)

18% 0

Niacin (B3)

7% 1

Vitamin B6

39% 1

Folate equivalent (total)

28% 112

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

28% 33
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