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Quinoa - Risotto Style 1

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5673
Energy (kCal)25.01
Carbohydrates (g)5.8438
Total fats (g)0.1464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though. | 2. add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery 1 good - - - -
    carrot 1 sized 25.01 5.8438 0.5673 0.1464
    onion - - - -
    yukon gold potato 1 - - - -
    poblano chile 1 -2 - - - -
    cheese - - - -
    salt - - - -
    bell pepper - - - -
    sazon goya coriander annatto - - - -
    cilantro - - - -
    parsley - - - -

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

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