This subtly spicy dish offers a wide variety of phytonutrients that can positively impact your health.
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1 cup quinoa
2 cups low-sodium vegetable broth, divided
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 cup celery, finely chopped
2 medium carrots, chopped
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon dried ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
Pinch cayenne pepper
½ teaspoon kosher salt
2 small zucchini, chopped
¼ cup golden raisins
¼ cup minced fresh parsley or cilantro
Fresh ground pepper to taste
1 clove of crushed garlic
Per serving / 1 cup
Makes four 1-cup servings
Calories: 330
Total Fat: 10 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Protein: 9 g
Carbohydrates: 52 g
Dietary Fiber: 9 g
Cholesterol: 0 mg
Sodium: 390 mg
Sugars: 18 g
Source: Cleveland Clinic Wellness
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