Spanish Quinoa

1. In a large saucepan over medium heat, add the quinoa and toast until the grains are slightly golden brown, about 4 to 5 minutes.

2. Add onion, broth, tomato sauce and chili powder and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes.

3. Remove from the heat and fluff with a fork. Season with salt and pepper before serving.

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Nutrient	Quantity
Total fats	8.4863 g
Protein	13.0732 g
Carbohydrates	59.0638 g
Energy	355.948 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4732 g
Water	445.9129 g
Aspartic acid	1.1461 g
Calcium, Ca	95.9 mg
Lutein + zeaxanthin	190.54 g
Fiber, total dietary	8.9552 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	4898.92 g
Niacin	4.5547 mg
Vitamin A, RAE	498.282 g
Arginine	0.6191 g
Riboflavin	0.2436 mg
Tocopherol, beta	0.013 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.028 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	3.5937 g
Sodium, Na	2690.218 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1028 g
Total lipid (fat)	8.4863 g
Manganese, Mn	1.4964 mg
Fructose	0.7477 g
Proline	0.9776 g
Fatty acids, total saturated 16:0	1.1342 g
Sucrose	0.437 g
Choline, total	56.707 mg
Sugars, total	10.1531 g
Serine	0.4242 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.5642 g
Vitamin B-6	0.3874 mg
Selenium, Se	12.1256 g
Ash	10.9129 g
Fatty acids, total saturated 18:1 undifferentiated	2.2399 g
Pantothenic acid	1.4748 mg
Phenylalanine	0.458 g
Copper, Cu	0.6846 mg
Betaine	0.1858 mg
Thiamin	0.2385 mg
Methionine	0.1308 g
Iron, Fe	4.905 mg
Carbohydrate, by difference	59.0638 g
Phosphorus, P	185.24 mg
Folate, total	53.392 g
Tocopherol, gamma	0.1841 mg
Lycopene	143.814 g
Alanine	0.7215 g
Cholesterol	4.92 mg
Valine	0.5394 g
Fatty acids, total saturated 18:2 undifferentiated	3.1147 g
Glycine	1.1396 g
Carotene, alpha	2016.9 g
Glucose (dextrose)	0.9036 g
Fatty acids, total saturated 14:0	0.061 g
Zinc, Zn	3.4982 mg
Isoleucine	0.3908 g
Fatty acids, total saturated 12:0	0.0044 g
Fatty acids, total polyunsaturated	3.5879 g
Tocotrienol, gamma	0.1539 mg
Leucine	0.7033 g
Tocotrienol, alpha	0.1834 mg
Vitamin A, IU	10000.34 IU
Folate, DFE	53.392 g
Tryptophan	0.093 g
Vitamin C, total ascorbic acid	12.3458 mg
Phytosterols	10.482 mg
Fatty acids, total polyunsaturated 18:1 c	0.1683 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0007 g
Tyrosine	0.2521 g
Vitamin K (phylloquinone)	17.1838 g
Fatty acids, total saturated	1.9209 g
Histidine	0.217 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	2.3926 g
Threonine	0.3133 g
Folate, food	53.392 g
Fatty acids, total polyunsaturated 17:0	0.0008 g
Cryptoxanthin, beta	188.46 g
Vitamin E (alpha-tocopherol)	2.658 mg
Magnesium, Mg	36.646 mg
Lysine	0.5418 g
Potassium, K	936.14 mg
Cystine	0.1048 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Quinoa	1 cup	0	0	0
Onion	0.25 cup	16	3.736	0.04
Tomato Sauce	0.5 cup	0	0	0
Pepper	0	0	0	0
chili powder	2 teaspoons	15.228	2.6838	0.7711
kosher salt	0	0	0	0
vegetable broth	2 cups	324.72	52.644	7.6752