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 19g 30%
  • Carbs 125g 42%
  • Saturated 3g 14%
  • Fiber 15g 62%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 71g 141%
  • Cholesterol 68mg 23%
  • Sodium 3,415mg 142%
  • Calcium 213mg 21%
  • Magnesium 253mg 63%
  • Potassium 2,524mg 72%
  • Iron 26mg 143%
  • Zinc 4mg 28%
  • Phosphorus 951mg 136%
  • Vitamin A 303µg 34%
  • Vitamin C 158mg 264%
  • Thiamin (B1) 1mg 42%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 2mg 94%
  • Folic Acid (B9) 196µg 49%
  • Vitamin B12 26µg 427%
  • Vitamin D 2IU 1%
  • Vitamin E 6mg 29%
  • Vitamin K 42µg 53%
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