Garden Quinoa Veggie Mix

1. 1

   Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in the garlic and quinoa.

2. 2

   Reduce heat to medium-low; cook and stir the mixture until the quinoa turns light brown and smells toasted, 5 to 7 minutes.

3. 3

   Slowly pour in the stock while stirring constantly.

4. 4

   Bring the mixture back to a boil over medium heat, then stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper.

5. 5

   Reduce heat to medium-low, and let the mixture simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

6. 6

   Stir in the baby spinach and garbanzo beans, and simmer until the quinoa is tender, 10 to 15 more minutes.

• Calories 398.87 kcal Moderate
• Protein 16.54 g Good Source
• Carbs 63.01 g Moderate
• Total Fat 9.34 g Moderate
• Saturated Fat 0.84 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 1.01 mg Low Source
• Sodium 344.49 mg Moderate
• Fiber 11.83 g Good Source
• Sugar 3.41 g Moderate
• Added Sugar 0.38 g Low Source
• Calcium 106.96 mg Low Source
• Iron 4.34 mg Good Source
• Potassium 505.12 mg Moderate
• Vitamin A 95.26 mcg_rae Moderate
• Vitamin C 7.62 mg Low Source
• Vitamin D 1.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅