Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
1249
Calories
25g
Protein
87g
Fat
102g
Carbs
Counts 20 of 21 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Peanut | 1 oz (28g) | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Sesame | 1 tbsp (14g) | 120 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons minced ginger
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon safflower, canola, or grapeseed oil
- 1/4 teaspoon kosher salt
- 1 birdseye chile pepper, thinly sliced, or a pinch red pepper flakes
- About 1/4 red cabbage, trimmed and shredded on a mandolin or cut thinly with a knife (yielding 2 packed cups)
- 1/4 onion, thinly sliced on a mandolin or with a knife
- 1 other vegetable, sliced thinly (I like a turnip, radish, small carrot, red pepper, or cucumber–chef’s choice!)
- 1/2 cup cooked quinoa
- 1/4 cup salted peanuts, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes