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Picture of Quinoa Spaghetti with Broccoli Rabe, Feta and Mint
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2781 kcal 139 %
  • Fat 167 g 256 %
  • Saturated 30 g 152 %
  • Carbs 280 g 93 %
  • Fiber 64 g 256 %
  • Protein 98 g 197 %
  • Cholesterol 101 mg 34 %
  • Sodium 2605 mg 109 %
  • Calcium 1351 mg 135 %
  • Magnesium 644 mg 153 %
  • Potassium 3313 mg 70 %
  • Iron 28 mg 156 %
  • Zinc 23 mg 207 %
  • Phosphorus 2507 mg 358 %
  • Vitamin A 758 µg 84 %
  • Vitamin C 104 mg 115 %
  • Thiamin (B1) 4 mg 364 %
  • Riboflavin (B2) 4 mg 274 %
  • Niacin (B3) 50 mg 314 %
  • Vitamin B6 2 mg 174 %
  • Folate equivalent (total) 535 µg 134 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 17 mg 110 %
  • Vitamin K 1061 µg 884 %

* 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 Spaghetti with Broccoli Rabe, Feta and Mint

Ingredients

  • 1 lb. (500 g) broccoli rabe
  • 3/4 lb. (375 g) quinoa or other whole-grain spaghetti
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 6 large garlic cloves, thinly sliced
  • 1 pinch red pepper flakes
  • Sea salt and freshly ground pepper
  • 1 cup (4 oz./125 g) crumbled feta cheese
  • 1 cup (4 oz./125 g) walnuts, toasted and coarsely chopped
  • 1/3 cup (1/3 oz./10 g) chopped fresh mint leaves

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