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Zucchini and Corn Taco Seasoned Quinoa Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.0068
Energy (kCal)1050.9692
Carbohydrates (g)157.7286
Total fats (g)27.2178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 20 minutes. | 2. Mix the quinoa, corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a large bowl. | 3. Mix the oil, lime juice, salt and pepper in a small bowl. | 4. Toss the salad in the dressing and serve garnished with cotija cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quinoa 1 cup - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    taco seasoning 1 batch - - - -
    corn 1 grilled cut 124.7 27.115 4.7415 1.9575
    zucchini 1 cup grated 21.08 3.8564 1.5004 0.3968
    black bean 1 cup 661.54 120.9784 41.903999999999996 2.7548
    jalapeno 1 sliced 1.6312 0.3656 0.0512 0.0208
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    lime 1 - - - -
    salt pepper - - - -
    cotija cheese 1/4 cup crumbled 109.8 1.1909999999999998 6.0 9.0

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



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