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Preheat oven to 350 degrees F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside. Place 2 cups water and quinoa in a large saucepan, then bring to a low boil.
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Harvest Bowl. Add a base of broth-soaked wild rice then layer with baby kale, sweet potatoes, Brussels sprouts, and chicken. Add lots of fun toppings like crunchy apples, tangy goat cheese ...
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
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.
Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool. Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine.
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Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.