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Pistachio and Quinoa Tabbouli (Gluten-Free)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.597
Energy (kCal)689.6808
Carbohydrates (g)39.4832
Total fats (g)56.087
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash quinoa well and add to a medium saucepan. Cover with 2 cups (500 mls) of water and bring to the boil. Simmer 10 to 15 minutes or until the grains are just tender and translucent and all the water has been absorbed. Remove from heat and rest, covered for 5 minutes. Fluff with a fork. | 2. Meanwhile, whisk together the lemon juice, finely grated zest of the lemon and the oil. Season to taste. | 3. Transfer the warm quinoa to a serving bowl. Add all remaining ingredients and the lemon dressing. Mix well to combine and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quinoa 1 cup rinsed - - - -
    lemon 1 juiced zested 1.2808 0.4116 0.0486 0.0132
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    black pepper ground - - - -
    pistachio nut 1/2 cup chopped 344.4 16.7096 12.3984 27.8718
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    mint leaf 1/2 cup chopped - - - -
    red onion 1 diced - - - -
    tomato 2 vine-ripened de-seeded chopped 83.72 18.564 4.368 0.728
    lebanese cucumber 1 deseeded diced used - - - -

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



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