Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
Servings:6 | Calories:419 | Total Fat:6g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 78g
26 %
Fiber 22g
88 %
Sugars 4g
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Cholesterol 0mg
0 %
Sodium 407mg
17 %
Protein 20g
40 %
Calories:
61% Pink beans
15% Others combined
12% Quinoa
10% Cinnamon
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 1/2 tablespoons extra virgin olive oil (I omitted this and used a little water in a non-stick pot) 1 medium onion, finely chopped 8 baby carrots, quartered lengthwise 2 cloves garlic, minced 2 natural, salt-free vegetable bouillon cubes One 14- to 16 ounce can diced tomatoes 2 teaspoons good-quality curry powder Pinch of cinnamon Pinch of ground nutmeg 1/2 cup quinoa One 15-to 16 ounce can pink beans, drained and rinsed (I used pintos) 5 to 6 ounces baby spinach leaves, well rinsed Salt and freshly ground pepper to taste
Directions : View recipe directions on blog.fatfreevegan.com
