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Quinoa, Corn and Zucchini Medley

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.3478
Energy (kCal)830.8585
Carbohydrates (g)57.0693
Total fats (g)67.4666
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low. | 2. Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool. | 3. Fold corn, zucchini, green onions, cilantro and mint into quinoa. | 4. To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper. | 5. Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quinoa 1 cup - - - -
    corn 1 cup 124.7 27.115 4.7415 1.9575
    zucchini 1 cup diced 21.08 3.8564 1.5004 0.3968
    green onion 4 cup sliced 76.68 16.3016 2.7548 1.3348
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    orange zest 1/4 teaspoon grated - - - -

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



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