RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.17
Energy (kCal)	49.565
Carbohydrates (g)	9.9334
Total fats (g)	0.3687
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0057
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.0915
Tocopherol, beta (mg)	0.0064
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)	0.0086
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1533
Proline (g)	0.2152
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5286
Adjusted Protein (g)	0.0000
Cystine (g)	0.0759
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3038
Copper, Cu (mg)	0.0967
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4353
Total lipid (fat) (g)	0.3687
Vitamin K (phylloquinone) (g)	267.2969
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2500
Folate, total (g)	44.6688
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12263.1188
Energy (kcal)	49.5650
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0030
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0503
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.0796
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0064
Vitamin C, total ascorbic acid (mg)	38.3859
Lutein + zeaxanthin (g)	1057.5337
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1684
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)	25.9762
Fatty acids, total saturated 16:0 (g)	0.0416
Carbohydrate, by difference (g)	9.9334
Vitamin D (IU)	0.0000
Fructose (g)	0.5198
Fluoride, F (g)	2.0480
Aspartic acid (g)	0.3376
Tyrosine (g)	0.1031
Potassium, K (mg)	381.5325
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	612.8738
Serine (g)	0.1453
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1596
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0019
Histidine (g)	0.0754
Isoleucine (g)	0.1577
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6405
Water (g)	103.6275
Fatty acids, total saturated 8:0 (g)	0.0001
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)	6238.8213
Sodium, Na (mg)	1060.5113
Iron, Fe (mg)	1.6829
Energy (kJ)	208.1063
Ash (g)	4.2834
Caffeine (mg)	0.0000
Glycine (g)	0.1333
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1069
Fatty acids, total polyunsaturated (g)	0.1127
Vitamin E (alpha-tocopherol) (mg)	0.6846
Sucrose (g)	2.3632
Vitamin B-6 (mg)	0.1627
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2272
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6400
Starch (g)	0.9152
Pantothenic acid (mg)	0.3512
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0754
Folate, food (g)	44.6688
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0716
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.6766
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0570
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	49.8975
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2012
Glutamic acid (g)	0.7170
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2227.4388
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2330
Folate, DFE (g)	44.6688
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)	2.6757
Tryptophan (g)	0.0480
Threonine (g)	0.2168
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.2361
Protein (g)	3.1700
Cryptoxanthin, beta (g)	10.2525
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0680
Betaine (mg)	0.2560
Phosphorus, P (mg)	59.7575
Tocopherol, gamma (mg)	0.0795

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water. | 2. Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. | 3. Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	3/4	cup	uncooked	-	-	-	-
carrot	1/2	cup	grated	26.24	6.1312	0.5952	0.1536
red capsicum	1/2	cup	chopped	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
spanish onion	1		chopped	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
tamari soy sauce	1	tablespoon		10.8	1.0026	1.8918	0.018000000000000002
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
garlic clove	2		chopped	-	-	-	-
chili pepper	1	teaspoon		1.25	0.2956	0.0625	0.0062

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

Cooking in progress....

Toasted Quinoa Salad