![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6s-mXYarMuSu-r-lPcWlOGsGrnc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/879770-b312a45be1fb47d3822ba600d1d4548b.jpg)
Ingredients
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1 tablespoon extra-virgin olive oil
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½ onion, diced
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2 cloves garlic, minced
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2 cups broccoli florets
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2 cups water
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1 cup quinoa
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2 cubes chicken bouillon
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1 (12 fluid ounce) can fat-free evaporated milk
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1 tablespoon all-purpose flour
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salt and ground black pepper to taste
Directions
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Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
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Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.
Nutrition Facts (per serving)
195 | Calories |
4g | Fat |
30g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 195 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 0g | 2% |
Cholesterol 3mg | 1% |
Sodium 470mg | 20% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 13% |
Total Sugars 8g | |
Protein 10g | 19% |
Vitamin C 29mg | 32% |
Calcium 195mg | 15% |
Iron 1mg | 3% |
Potassium 326mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.