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Quinoa Soup from Ecuador

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.116
Energy (kCal)830.1209
Carbohydrates (g)76.3199
Total fats (g)51.2548
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse quinoa 3 times and drain well. | 2. Saute the onion in the olive oil for 5 minutes. Add the salt and cumin. | 3. Add the quinoa, potatoes, tomatoes, water and soy milk. | 4. Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender. | 5. You may add water or milk if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quinoa 1 cup - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    salt 2 teaspoons - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    tomato 2 peeled cubed 124.1379 27.5262 6.4768 1.0795
    vegetable bouillon cube 1 vegetable - - - -
    potato 6 cubed - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    water 2 cups 0.0 0.0 0.0 0.0
    soymilk 2 cups 262.44 30.5208 15.8922 8.505

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



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