Italian

Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta is for Dinner.

Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta takes 5 minutes to prepare.

Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta takes 30 minutes to cook.

Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta makes 5 servings.

The ingredients for Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta are:

1 Cup Dry Quinoa
2 Cups Chicken Stock
3 Cups diced zuchinni (3-4 depending medium)
3 Cloves of garlic
1 Tbs olive oil
1.5 Cup Pasta sauce (Ragu, Prego, etc)
1 15.5 oz can of low sodium garbanzo beans
6 oz feta cheese

Here is how you make Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta:

Saute diced (bite size) zuchinni and minced garlic in olive oil until zuchinni is lightly brown. Add Chicken stock and bring to a boil. Add quinoa, bring to a boil; then cover and reduce heat to medium and cook for 12 minutes.Add pasta sauce, garbanzo beans, and tsp dried oregano; stir and simmer on low for additional 10 minutes until liquid is absorbed.Stir in feta cheese. Salt and pepper to taste. Serves 4 -6. Nutritional info is based on 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user BRENDAMCI.

The nutritional information for Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 396.6

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 690.9 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 6.9 g
• Protein: 19.8 g

Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta is Italian cuisine.

The dietary needs meet for Mediterranean Ragu with Quinoa, Zuchinni, Garbanzo beans and Feta is Gluten Free