Clams with Quinoa Recipe

Author: c.1997, M.S. Milliken & S. Feniger, all rights reserved

Nutrition

Cal/Serving: 476
Daily Value: 24%
Servings: 6

High-Fiber
Sugar-Conscious, Dairy-Free
Fat10g15%
Saturated1g7%
Trans0g0%
Carbs62g21%
Fiber8g31%
Sugars4g0%
Protein35g70%
Cholesterol34mg11%
Sodium1706mg71%
Calcium105mg10%
Magnesium126mg31%
Potassium1248mg36%
Iron13mg71%
Zinc2mg14%
Vitamin A1147IU23%
Vitamin C78mg131%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg12%
Niacin (B3)3mg17%
Vitamin B61mg46%
Folic Acid (B9)96µg24%
Vitamin B1213µg213%
Vitamin D1IU0%
Vitamin E3mg14%
Vitamin K13µg16%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
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INGREDIENTS

  • 3 cups shucked cherrystone clams, with their liquor
  • 4 cups clam juice or water, as needed
  • 3/4 cup quinoa
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 jalapeno chiles, seeded and finely chopped
  • 1 bay leaf
  • 1 tablespoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 8 small red rose potatoes, quartered
  • 2 cloves garlic, slivered
  • 1/2 teaspoon red pepper flakes
  • 1 red bell pepper, stemmed, seeded, and cut into fine julienne
  • 1/2 bunch cilantro, leaves only, finely chopped

Recipe Details

Servings 6 servings