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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.
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...
Remember to transfer the freezer pack to the fridge on the night of Day 10 to defrost overnight. ... 1 serving Roasted Veggie & Quinoa Salad. P.M. Snack (181 calories) 1 cup nonfat plain Greek yogurt.
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.
Follow directions on quinoa package and make it. Should only take about 20 mins. While quinoa is cooking, arrange spinach leaves, roasted tomatoes, and feta on a plate. Spoon on cooked quinoa (as much as you want). Drizzle with dressing. Read more from Rustic Measures.
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.
Follow directions on quinoa package and make it. Should only take about 20 mins. While quinoa is cooking, arrange spinach leaves, roasted tomatoes, and feta on a plate. Spoon on cooked quinoa (as ...
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; transfer to a blender.