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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...
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer.
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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.
Spread the quinoa on a baking sheet; refrigerate for about 20 minutes. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes ...
A pot of chili con carne with beans and tomatoes. The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States.It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, [1] and Mexicans throughout the post-Columbian era; there is, however, a great ...
This southwestern salad recipe is tossed with lettuce, beans, tomato, bell pepper, corn, cheese, avocado, tortilla chips, and a zesty avocado dressing!
A fried tortilla shell stuffed with shredded iceberg lettuce and topped with tomato, Cheddar cheese, sour cream, guacamole or taco sauce, then topped with taco meat (ground beef) or seasoned shredded chicken. The salad may also include a base of refried beans on the shell before the lettuce is added.