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- I container grape tomatoes, cut in half
- 1 large yellow onion, cubed
- 1 butternut squash, skinned and cubed
- Olive Oil
- 1 cup Quinoa
- 2 cups water
- 2 cups fresh spinach
- Salt & Pepper, to taste
- 4 (6-8 oz.) pieces of Chilean Sea Bass
View Full Recipe at "At Home With Vicki…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 822g | |
| Calories 690 | |
| Calories from Fat 95 | 14% |
| Total Fat 10.62g | 13% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 1395mg | 40% |
| Total Carbs 123.25g | 33% |
| Dietary Fiber 15.1g | 50% |
| Sugars 5.91g | 4% |
| Protein 26.72g | 43% |
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