Skip to content
Looking for something?

Barley, Quinoa and Spelt with Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

43.1g

Energy (kJ)

3918kJ

Energy (kcal)

937kcal

Carbohydrate incl. fibre (g)

139.2g

Carbohydrate excl. fibre (g)

90.0g

Sugar (g)

8.3g

Fibre (g)

49.2g

Fat (g)

25.0g

Saturated fat (g)

6.6g

Unsaturated fat (g)

16.9g

Monounsaturated fat (g)

13.1g

Polyunsaturated fat (g)

3.7g

Trans fat (g)

0.2g

Cholesterol (mg)

16mg

Sodium (mg)

340mg

Salt (g)

0.85g

Vitamin A (IU)

6290IU

Vitamin C (mg)

33.8mg

Calcium (mg)

146mg

Iron (mg)

13.22mg

Potassium (mg)

1955mg

Total

172.3g

15674kJ

3746kcal

556.6g

360.0g

33.3g

196.6g

100.1g

26.3g

67.5g

52.6g

14.9g

1.0g

64mg

1359mg

3.39g

25161IU

135.4mg

583mg

52.88mg

7820mg

  • 200 g barley uncooked
  • 50 g quinoa uncooked
  • 50 g spelt uncooked
  • 2 tomatoes
  • 1 large leak
  • 30 ml butter
  • 2 carrots peeled and cubed
  • 2 baby marrows cubed
  • 1 garlic clove crushed
  • 100 g green beans
  • Knorr Vegetable Stock Pot
  • 125 ml water
  • 60 ml extra virgin olive oil
  • handful of fresh basil leaves
  • 410 g tinned lentils drained
  • 410 g tinned butter beans drained
  • 250 ml cooked peas
  • salt and pepper to taste
  • extra basil leaves to garnish