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Picture of Sautéed Shrimp with Arugula and Tomatoes
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 596 kcal 30 %
  • Fat 21 g 32 %
  • Saturated 3 g 15 %
  • Carbs 11 g 4 %
  • Fiber 3 g 13 %
  • Protein 94 g 188 %
  • Cholesterol 730 mg 243 %
  • Sodium 1613 mg 67 %
  • Calcium 367 mg 37 %
  • Magnesium 196 mg 47 %
  • Potassium 1766 mg 38 %
  • Iron 4 mg 20 %
  • Zinc 7 mg 60 %
  • Phosphorus 1036 mg 148 %
  • Vitamin A 106 µg 12 %
  • Vitamin C 35 mg 39 %
  • Thiamin (B1) 0 mg 7 %
  • Riboflavin (B2) 0 mg 5 %
  • Niacin (B3) 1 mg 7 %
  • Vitamin B6 0 mg 16 %
  • Folate equivalent (total) 56 µg 14 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 25 %
  • Vitamin K 57 µg 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Quinoa Fried Rice

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup cherry or grape tomatoes
  • 1 garlic clove, minced
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces wild or baby arugula (4 cups)
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice

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