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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 ...
The crunchy sugar topping gives way to an oozy slice of brie and sweet jam. ... Cranberry Apple Quinoa Salad. ... Grapefruit & Goat Cheese Fennel Salad. Crisp licorice-y fennel is best from winter ...
Make the buffalo sauce. Combine the melted butter, olive oil, hot sauce and seasoned salt in a medium size bowl. Whisk to combine and set aside. In another bowl combine the quinoa, mashed ...
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1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces. 2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil.
We love the crispy quinoa topping because it's like mini croutons that coat each vegetable. The maple Dijon dressing adds a sweet seasonal spin. Collard Green and Black Rice Salad with Coconut ...
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.
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.