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Soak quinoa for 15 minutes. Rinse well in a fine mesh strainer, until water runs clear and is not foamy. Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook ...
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.
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Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
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Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.
2/3 cup dry quinoa. 1 medium pomegranate, deseeded. 1/2 cup pecans, chopped. 1 small orange, juiced (about 1/4 cup) 2 tablespoons balsamic vinegar. 1 tablespoon hemp seeds (optional) 1/2 teaspoon salt