Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil recipes

Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil recipes
11 Ingredients
  • About 4 1/2 pounds tomatoes (2kg), halved
  • 1 cup basil leaves
  • 1 head garlic
  • extra-virgin olive oil
  • 2 cups (320g) cooked quinoa
  • 1 1/2 quarts (1.5 liters) chicken stock
  • cracked black pepper
  • sea salt
  • 1/2 cup (80g) cooked quinoa
  • 1/2 cup (40g) finely grated Parmesan
  • cracked black pepper
Nutrition
532
27% daily value
4 servings
                                       
                                            balanced, high-​fiber, gluten-​free
     

Fat

36% 24

Saturated

26% 5

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

21% 62

Carbs (net)

- 51

Fiber

43% 11

Sugars

- 20

Sugars, added

- 0

Protein

46% 23

Cholesterol

6% 18

Sodium

98% 2344

Calcium

26% 257

Magnesium

37% 155

Potassium

40% 1891

Iron

26% 5

Zinc

27% 3

Phosphorus

67% 470

Vitamin A

28% 252

Vitamin C

82% 74

Thiamin (B1)

38% 0

Riboflavin (B2)

44% 1

Niacin (B3)

58% 9

Vitamin B6

72% 1

Folate equivalent (total)

35% 141

Folate (food)

- 141

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

37% 6

Vitamin K

69% 83
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