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Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes.
Some may consider quinoa the sad, overused alternative to rice , but we beg to differ. For starters, it cooks in a flash (about 15 minutes). It also lasts for days...
2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool. 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper.
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Add the garlic to the center of the pan and continue cooking until the vegetables are softened and lightly browned. Add the quinoa and sauté until translucent, without allowing it to burn, just as if it were rice for a paella. Add the sofrito or passata, and stir with a wooden spatula, scraping the bottom of the paella pan thoroughly.
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1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp. 2. Meanwhile, in a saucepan, bring the ...