Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
9. Easy Quinoa Salad. Time Commitment: 10 minutes Why We Love It: ready in <15 minutes, less than 500 calories, crowd-pleaser, vegetarian The chopped cucumber, cherry tomatoes and fresh spinach in ...
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.
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.
Transfer the quinoa to a large bowl and let cool. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
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 ...
Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry, and set the currants aside.
For premium support please call: 800-290-4726 more ways to reach us more ways to reach us