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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...
Made with roasted sweet potatoes, corn and black beans, this Southwest quinoa salad is vegan and gluten free, and hearty with 18g protein/serving. This article originally appeared on ...
This southwestern salad recipe is tossed with lettuce, beans, tomato, bell pepper, corn, cheese, avocado, tortilla chips, and a zesty avocado dressing! ... orange bell pepper, seeded and chopped ...
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.
A pot of chili con carne with beans and tomatoes. The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States.It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, [1] and Mexicans throughout the post-Columbian era; there is, however, a great ...
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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 ...
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad