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Cook quinoa according to package directions. Meanwhile, steam broccoli and sweet potatoes in a steamer basket over medium heat for 10 minutes or until tender.
Get the Sesame Tofu & Broccoli recipe. PHOTO: ANDREW BUI; FOOD STYLING: BARRETT WASHBURNE ... Antipasto Chickpea Salad. ... Get the Crunchy Mandarin Orange-Chicken Salad recipe. PHOTO: BRYAN ...
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The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt. Cobb salad: United States: Vegetable salad The original recipe contained: [7] lettuce (head lettuce, watercress, chicory, and romaine), tomatoes, crisp bacon, chicken breast, hard-cooked eggs, avocado, Roquefort cheese, chives and vinaigrette. Coleslaw ...
Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.
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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.
Yields: 6-8 servings. Prep Time: 15 mins. Total Time: 20 mins. Ingredients. 2. heads broccoli. 2 c. shredded purple cabbage (about 1/4 head) 4. scallions, sliced