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Yummly User: "Easy and tasty! We used just Mexican squash (mild…" Read More
11Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1/2 cup zucchini (chopped)
- 1/2 cup eggplant (chopped)
- 2 tomatoes (medium-sized)
- 1 cup quinoa (cooked)
- 1/3 cup beans
- 1/3 cup corn
- 1 cup greens (chopped)
- 2 cloves garlic
- 4 leaves basil
- 2 Tbsp. olive oil
- chili flakes (Optional:)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium740mg21% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Yummly User a year ago
Easy and tasty! We used just Mexican squash (milder relative of zucchini) and a can of chickpeas and a can of tomatoes.
Yummly User 2 years ago
I made this and hubby and I liked it! It was quite bland flavor-wise, so we added black pepper, garden vegetable seasoning and Parmesan cheese. It was great leftover too!
Yummly User 3 years ago
It was not too flavorful so I added some extra stuff at the end. The spice/heat is good. I would make without the eggplant if you don’t eat it right away. I added carrots and it was good.