Ingredients
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2 tablespoons olive oil, or as needed
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1 small onion, diced
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2 cloves garlic, minced
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1 cup quinoa
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2 cups chicken broth
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1 tablespoon curry powder, or to taste
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1 tablespoon ancho chile powder
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salt and pepper, to taste
Directions
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Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring until soft, about 2 minutes. Add quinoa and cook, adding more oil if the pan seems dry. Stir until quinoa is lightly toasted, about 5 minutes.
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Add broth to the pan and bring to a boil. Reduce heat. Add curry and chile powder. Cover and simmer until broth evaporates and quinoa is tender, about 25 minutes. Season to taste with salt and pepper.
Nutrition Facts (per serving)
| 473 | Calories |
| 20g | Fat |
| 63g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 473 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 3g | 14% |
| Sodium 48mg | 2% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 9g | 32% |
| Total Sugars 2g | |
| Protein 14g | 27% |
| Vitamin C 6mg | 7% |
| Calcium 80mg | 6% |
| Iron 6mg | 31% |
| Potassium 667mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
