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1 cup red, white or a mix of both quinoa (I like to soak the quinoa for better digestion) 2 1 / 2 cup water; 1 cup pomegranate (seeded) 1 / 2 cup feta cheese; 1 / 2 cup chopped cilantro; 1 green ...
Quinoa is packed with all sorts of nutritious stuff: fiber, antioxidants, iron, magnesium, potassium, calcium and vitamin E. Quinoa is technically a seed, but it's considered a whole grain and ...
Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer.
Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper ...
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. In a medium skillet, heat the olive oil.
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Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha. Push the quinoa to the side of the ...
Preheat oven to 350°. Bring the quinoa and chicken broth to a boil in a medium saucepan. Reduce heat, cover, and cook for 15 minutes. Fluff with a fork and set aside.