Spanish Quinoa With Figs And Pimientos

1. Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.

2. Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.

3. Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.

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Nutrient	Quantity
Total fats	14.3812 g
Protein	5.9102 g
Carbohydrates	9.8551 g
Energy	188.97 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1229 g
Water	385.5144 g
Aspartic acid	0.2527 g
Calcium, Ca	80.615 mg
Lutein + zeaxanthin	726.16 g
Fiber, total dietary	2.674 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	617.7 g
Niacin	2.0349 mg
Vitamin A, RAE	52.92 g
Arginine	0.1693 g
Riboflavin	0.114 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0483 g
Glutamic acid	0.4873 g
Sodium, Na	401.18 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2072 g
Total lipid (fat)	14.3812 g
Manganese, Mn	0.4654 mg
Proline	0.0677 g
Fatty acids, total saturated 16:0	1.7065 g
Choline, total	24.4065 mg
Sugars, total	4.2005 g
Serine	0.1339 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.3044 g
Vitamin B-6	0.2435 mg
Selenium, Se	2.987 g
Ash	1.9576 g
Fatty acids, total saturated 18:1 undifferentiated	9.8883 g
Pantothenic acid	0.796 mg
Phenylalanine	0.0992 g
Copper, Cu	0.1749 mg
Betaine	0.0135 mg
Thiamin	0.1628 mg
Methionine	0.0154 g
Iron, Fe	2.4743 mg
Carbohydrate, by difference	9.8551 g
Phosphorus, P	98.92 mg
Folate, total	43.86 g
Tocopherol, gamma	0.112 mg
Alanine	0.0647 g
Cholesterol	0.63 mg
Valine	0.285 g
Fatty acids, total saturated 18:2 undifferentiated	1.5311 g
Glycine	0.0826 g
Carotene, alpha	43.12 g
Fatty acids, total saturated 14:0	0.0083 g
Zinc, Zn	0.4602 mg
Isoleucine	0.1708 g
Fatty acids, total polyunsaturated	1.6613 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.2419 g
Vitamin A, IU	1065.8 IU
Folate, DFE	43.86 g
Tryptophan	0.0305 g
Vitamin C, total ascorbic acid	60.672 mg
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.1019 g
Vitamin B-12	0.126 g
Vitamin K (phylloquinone)	32.729 g
Fatty acids, total saturated	2.1029 g
Histidine	0.0235 g
Fatty acids, total monounsaturated	10.1671 g
Threonine	0.1064 g
Folate, food	43.86 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.3305 mg
Magnesium, Mg	31.02 mg
Lysine	0.2144 g
Potassium, K	327.295 mg
Cystine	0.0353 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Quinoa	0.66 cup	0	0	0
Bay leaf	1	0	0	0
Water	1 cup	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
saffron thread	1 teaspoon	0	0	0
kosher salt	1 teaspoon	0	0	0
chicken broth	0.25 cup	19.53	0.4725	0.6552
pea	1 cup	41.16	7.399	0.196
fig	0.25 cup	0	0	0
pimiento	2 tablespoons	0	0	0