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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain. | 2. Heat the oil in a large soup pot. | 3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then. | 4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine. | 5. Cover and bring to a boil; lower heat and simmer for 10 minutes. | 6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender. | 7. Add in the lemon juice; stir to combine. | 8. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
salt	1	teaspoon		-	-	-	-
potato	1	cup	diced	115.5	26.235	3.075	0.135
red bell pepper	1	cup	chopped	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	3	cups		0.0	0.0	0.0	0.0
tomato	1 1/2	cups	chopped	40.23	8.6942	1.9668	0.447
zucchini	1	cup	diced	21.08	3.8564	1.5004	0.3968
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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