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Nutrition Facts
Serving Size 194 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 4%
Sodium 1000 mg 42%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 8 g
Vitamin A 10% Iron 8%
Vitamin C 2% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamy Organic Quinoa Risotto
Prep Time
5 minutes
Cook Time
18 minutes
Total Time
23 minutes
6  People


Recipe makes 6 Servings

1 cup(s) H-E-B Organic Tri-Color Quinoa
2 cup(s) water
1 Tsp sea salt
14 1/2 Oz Cucina di Vito Organic Alfredo Sauce
1/2 cup(s) shaved Parmesan cheese
1 1/2 cup(s) fresh baby spinach, chopped and gently pressed into cup for measuring
2 Tsp lemon, zested
1 Tsp black pepper, fresh ground
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Place dry quinoa in a finely woven sieve or strainer. Rinse well with cool water.
Add quinoa, water and salt to sauce pan. Bring to a gentle boil over medium heat. Reduce heat to low and cover with lid. Cook for 15 minutes.
Fluff with a fork and cover again. Allow to sit for 3 minutes covered.
Add Alfredo sauce, half of cheese and spinach. Stir and allow to sit for about 3 minutes before serving.
Garnish with remaining cheese, lemon zest and cracked black pepper.
Chef's note: The shaved Parmesan cheese recommended in this recipe is not organic, but has a great, hearty texture. Organic shredded Parmesan or Italian cheese blend may be substituted.


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