Clams with Quinoa

Author: 
c.1997, M.S. Milliken & S. Feniger, all rights reserved
  • 3 Cups  shucked cherrystone clams, with their liquor
  • 4 Cups  clam juice or water, as needed
  • 3/4 Cups  quinoa
  • 3 Tablespoons  olive oil
  • onion, finely chopped
  • cloves garlic, finely chopped
  • jalapeno chiles, seeded and finely chopped
  • bay leaf
  • 1 Tablespoon  ground cumin
  • 1/4 Teaspoon  freshly ground black pepper
  • small red rose potatoes, quartered
  • cloves garlic, slivered
  • 1/2 Teaspoon  red pepper flakes
  • red bell pepper, stemmed, seeded, and cut into fine julienne
  • 1/2  bunch cilantro, leaves only, finely chopped

Directions RichSnippets

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

953 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:

48%

Servings:

6
  • Fat 117g 180%
  • Carbs 750g 250%
  • Saturated 17g 84%
  • Fiber 93g 371%
  • Trans 0g
  • Sugars 45g
  • Monounsaturated 67g
  • Polyunsaturated 22g
  • Protein 423g 846%
  • Cholesterol 409mg 136%
  • Sodium 20,489mg 854%
  • Calcium 1,281mg 128%
  • Magnesium 1,518mg 380%
  • Potassium 15,145mg 433%
  • Iron 154mg 855%
  • Zinc 25mg 168%
  • Phosphorus 5,704mg 815%
  • Vitamin A 1,816µg 202%
  • Vitamin C 950mg 1,583%
  • Thiamin (B1) 4mg 250%
  • Riboflavin (B2) 3mg 159%
  • Niacin (B3) 42mg 210%
  • Vitamin B6 11mg 563%
  • Folic Acid (B9) 1,176µg 294%
  • Vitamin B12 154µg 2,561%
  • Vitamin D 14IU 3%
  • Vitamin E 35mg 176%
  • Vitamin K 255µg 318%
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