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Picture of Quinoa Shakshuka with Feta and Kale
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1667 kcal 83 %
  • Fat 74 g 114 %
  • Saturated 19 g 94 %
  • Carbs 187 g 62 %
  • Fiber 27 g 109 %
  • Protein 66 g 132 %
  • Cholesterol 531 mg 177 %
  • Sodium 2276 mg 95 %
  • Calcium 667 mg 67 %
  • Magnesium 565 mg 135 %
  • Potassium 3016 mg 64 %
  • Iron 17 mg 92 %
  • Zinc 12 mg 106 %
  • Phosphorus 1683 mg 240 %
  • Vitamin A 876 µg 97 %
  • Vitamin C 332 mg 369 %
  • Thiamin (B1) 1 mg 93 %
  • Riboflavin (B2) 2 mg 151 %
  • Niacin (B3) 17 mg 108 %
  • Vitamin B6 3 mg 204 %
  • Folate equivalent (total) 650 µg 163 %
  • Vitamin B12 2 µg 69 %
  • Vitamin D 3 µg 19 %
  • Vitamin E 22 mg 146 %
  • Vitamin K 153 µg 128 %

* 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 Shakshuka with Feta and Kale

Ingredients

  • 2 Red bell peppers - julienned
  • 2 Garlic cloves - chopped
  • 3 Eggs
  • 1 cup Kale - chopped and rinsed
  • 10 ounces Marinara sauce
  • 2 tablespoons Extra virgin olive oil
  • 8 ounces Brown Rice and Red Quinoa Medley
  • 3 tablespoons Fetta cheese
  • 1/2 teaspoon Salt and pepper

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