RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2452
Energy (kCal)	87.1482
Carbohydrates (g)	1.9445
Total fats (g)	9.2034
Fatty acids, total saturated 20:0 (g)	0.0380
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0769
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0150
Tocopherol, beta (mg)	0.0131
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1811
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0089
Proline (g)	0.0214
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1197
Adjusted Protein (g)	0.0000
Cystine (g)	0.0027
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2905
Copper, Cu (mg)	0.0176
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0701
Total lipid (fat) (g)	9.2034
Vitamin K (phylloquinone) (g)	6.9358
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.0105
Folate, total (g)	1.8905
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	407.8375
Energy (kcal)	87.1482
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1143
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3527
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0495
Vitamin C, total ascorbic acid (mg)	4.5469
Lutein + zeaxanthin (g)	4.1850
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0090
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	3.2215
Fatty acids, total saturated 16:0 (g)	1.0392
Carbohydrate, by difference (g)	1.9445
Vitamin D (IU)	0.0000
Fructose (g)	0.1502
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0400
Tyrosine (g)	0.0029
Potassium, K (mg)	44.1112
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	20.3230
Serine (g)	0.0084
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0067
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0123
Fatty acids, total saturated 14:0 (g)	0.0026
Histidine (g)	0.0027
Isoleucine (g)	0.0056
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1781
Water (g)	13.8771
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	207.0375
Sodium, Na (mg)	39.1870
Iron, Fe (mg)	0.2976
Energy (kJ)	364.5565
Ash (g)	0.2063
Caffeine (mg)	0.0000
Glycine (g)	0.0098
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9818
Fatty acids, total polyunsaturated (g)	1.0587
Vitamin E (alpha-tocopherol) (mg)	1.8397
Sucrose (g)	0.0829
Vitamin B-6 (mg)	0.0340
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0073
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2835
Starch (g)	0.0000
Pantothenic acid (mg)	0.0306
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0072
Folate, food (g)	1.8905
Fatty acids, total saturated 20:1 (g)	0.0282
Fatty acids, total monounsaturated (g)	6.6110
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0022
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6962
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2771
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.6625
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0385
Alanine (g)	0.0097
Glutamic acid (g)	0.0316
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	28.2150
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0109
Folate, DFE (g)	1.8905
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5303
Tryptophan (g)	0.0012
Threonine (g)	0.0039
Fatty acids, total polyunsaturated 18:1 c (g)	0.0421
Manganese, Mn (mg)	0.0256
Protein (g)	0.2452
Cryptoxanthin, beta (g)	47.1150
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4574
Betaine (mg)	0.0757
Phosphorus, P (mg)	6.1675
Tocopherol, gamma (mg)	0.1207

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan. | 2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed. | 3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly. | 4. Season with salt and pepper if desired. | 5. Divide quinoa among glasses. (The recipe can be prepared up to this point; cover, and chill up to 24 hrs.). | 6. Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice. | 7. Divide avocado among glasses and top each with a pinch of sprouts. | 8. Serve immediately, with small forks or spoons. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/3	cup		-	-	-	-
chili powder	1/2	teaspoon	divided	3.807	0.6709999999999999	0.1817	0.1928
lime juice	3	teaspoons	divided	3.7812	1.2735	0.0635	0.0106
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
avocado	1		ripe	-	-	-	-
tabasco sauce	2 -3	drops		-	-	-	-
alfalfa sprout	1/2	cup		-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Quinoa Avocado Verrines