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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...
Drain the quinoa and chill. In a small jar with a tight-fitting lid, combine the mint, olive oil, lemon juice, red onion, sherry vinegar, black pepper and salt; shake to combine.
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.
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.
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Recipe: Ambitious Kitchen. Thai fish stew. 22. Thai-Style Halibut with Coconut Curry Broth. Halibut is a top-shelf fish, and if you simmer it gently in an aromatic coconut milk curry, it'll be ...
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.
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