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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I a pot, combine quinoa, pumpkin, red kidney beans and corn kernels. | 2. Boil until the quinoa is cooked and the pumpkin is soft (but not mushy). | 3. Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant. | 4. Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice. | 5. Stir to combine, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1	cup	cooked	607.2	110.03200000000001	44.8408	0.46
quinoa	1	cup		-	-	-	-
corn cob	2			-	-	-	-
pumpkin	400		cubed	12064.0	3016.0	464.0	46.4
red capsicum	1		diced	-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
red onion	1		diced	-	-	-	-
coriander	1	bunch	chopped	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
sea salt				-	-	-	-
black pepper				-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132

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