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{Book Review} and Grilled Vegetable Quinoa

See full recipe on: www.keeperofthekitchen.com



Ingredients

2 peppers, deseeded and cut into chunky pieces
1 large courgette, cut into chunks
1 small fennel bulb, cut into slim wedges
1 tbsp olive oil
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
100g/3.5 oz quinoa
350ml/12 fl oz vegetable stock
2 garlic cloves, crushed
3 tbsp flat leaf parsley
40g 1.5 oz pine nuts, toasted
Salt and pepper

Nutrition 3 servings

Per Serving % Daily Value
Calories 313
Fat 16g 25%
Carbs 36g 12%
Protein 9g 19%
Fiber 7g 30%
Cholesterol
Sodium 69mg 2%
     
Fat
Carbs
Protein

Preparation






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