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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pan boil the water and add the quinoa, return to the boil, cover, reduce heat and cook for approx 15 mins or until all the water has been absorbed. | 2. Transfer to a large bowl and add mint, parsley and onions, mix thoroughly. | 3. Blend together the oil and half of the lemon juice and pour over quinoa mixture, mix well season to taste. | 4. Chill for approximately 30 mins, after which time stir in the cucumber, set aside. | 5. In another bowl, coat the avocado in the remaining lemon juice, gently crushing some of chunks but leaving others intact. | 6. Add remaining ingredients mixing well. | 7. Lay a bed of lettuce on each warm tortilla add 2 tablespoons of the quinoa mixture and one of avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	6	ounces		326.5862	30.2773	18.2004	20.5817
water	10	fluid	boiling	-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
extra virgin olive oil	2	fluid		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
spring onion	1	bunch	chopped	-	-	-	-
avocado	1		ripe stoned peeled diced	-	-	-	-
cucumber	1/2		diced	7.98	1.4364	0.3923	0.1064
red chile	1/2		seeded chopped	-	-	-	-
red pepper	1/2		seeded chopped	0.625	0.1377	0.0292	0.0069
iceberg lettuce	1/2		shredded	5.04	1.0692	0.324	0.0504
seasoning				-	-	-	-
lemon				-	-	-	-
corn tortilla	6			-	-	-	-

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