Try this Rice Cooker Quinoa Mushroom Pilaf recipe, or contribute your own.
Suggest a better descriptionHeat oil in a medium saute pan. Add garlic, onion, carrot, celery and mushrooms. Sauté until onions are softened and mushrooms are lightly browned, about 3 to 4 minutes. Add quinoa and turmeric and continue sauteing for 2 more minutes to toast quinoa. Transfer quinoa mixture to rice cooker. Add red bell pepper and broth. Cook on “white rice” setting.
Toss to loosen up quinoa.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 57 | ||
Calories from Fat: 34 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 422.1mg | 15 % | |
Potassium 208.7mg | 5 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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