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2 cup milk of your choice (whole, almond, etc.) 1 cup quinoa (red, white, black, or a mix), rinsed; 2 tbsp maple syrup; 1 tbsp chia seed; 1 / 4 tsp fine sea salt; 1 / 4 tsp ground cinnamon; 1 cup fresh blueberry; handful of your favorite nuts (I love walnuts)
1 cup red quinoa, rinsed; 2 cup water; 1 tbsp extra virgin olive oil; 1 / 4 cup slivered almond; 1 / 2 cup dried apricots, cut into 1/2-inch pieces; 2 tbsp pure maple syrup; 1 / 2 tsp finely grated orange zest; 1 / 2 tsp cinnamon; 1 / 4 cup fresh ricotta
1 lemon, halved; 2 cup vegetable stock; 1 / 4 cup olive oil; 2 cup scallions, cut into fine strips; 1 clove garlic, finely chopped; 1 1 / 4 cup quinoa; 1 3 / 4 cup puréed canned tomatoes; 1 / 2 tsp Spanish sweet smoked paprika; 1 / 4 tsp saffron threads, toasted and pounded salt
Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.
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 ...
1 1 / 4 cup uncooked quinoa, rinsed and drained; 2 cup petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.); 2 tbsp extra virgin olive oil ...
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1 sweet potato, peeled and chopped; 1 / 4 tsp cayenne pepper; 1 tsp smoked paprika; 1 tbsp Bragg's amino acids or tamari; 2 cloves garlic, minced; 2 1 / 2 cup vegetable broth; 1 / 2 cup dry quinoa ...