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Quinoa Tabbouleh Salad. Serves: 6 servings / Prep time: 15 minutes / Total time: 35 minutes. 1 cup uncooked (dry) quinoa, rinsed. 2 cups water. 2 tablespoons chopped fresh mint.
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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.
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
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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.
Salmon Quinoa Bowl. Quinoa is a great addition to your grain rotation, and it creates a perfect base to this salmon and veggie bowl. We add a homemade Greek yogurt-avocado sauce, but I would ...