Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Tofu | 100g firm | 76 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Salt | 1 tsp (6g) | 0 |
| Anise | 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
- 4 cup Cooked quinoa
- 1 cup Tofu, squeezed
- 1 cup Cooked winter squash
- 1/4 cup Tahini
- 3 dsh Anise extract
- 1/2 tsp Salt
- 1 tsp Vegetable oil
- 1/2 cup Bread crumbs
Directions
Run quinoa, tofu and squash through a fine food mill. Lightly blend in tahini, anise and salt. Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or at room temperature in hot weather.
Any leftovers may be sliced and pan fried.
Category:Bolivian Recipes
Category:Bolivian Vegetarian