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Baked Mexican Quinoa Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.6816
Energy (kCal)1555.5073
Carbohydrates (g)251.702
Total fats (g)35.3275
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Heat 1 tbsp olive oil in pan. Add onion and garlic, and saute about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one. | 3. Add quinoa, tomatoes, chick peas, water, tomato paste and spices. Season with salt and pepper and stir to combine. | 4. COVER and place in oven | 5. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat. | 6. Top with sour cream, diced avocado and/or cilantro and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    quinoa 1 cup uncooked - - - -
    tomato 28 ounces diced 142.8814 30.8783 6.9853 1.5876
    water 1/2 cup 0.0 0.0 0.0 0.0
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    chickpea 11 ounces 1178.7719 196.3061 63.8346 18.8354
    baby spinach 3 cups 20.7 3.267 2.574 0.35100000000000003

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



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