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3 / 4 cup quinoa; 1 1 / 2 cup water; kosher salt; 1 tsp cumin seed; 2 tbsp fresh lime juice; 6 tbsp vegetable oil; freshly ground pepper; 15 oz canned black bean, rinsed; 1 red bell pepper, finely diced; 1 / 2 cup finely chopped cilantro; 3 oz jar cocktail onion, drained and finely chopped
Place the quinoa in a fine-mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.
Cheesy Black Bean & Quinoa Skillet Casserole. ... Peppers & Onions. This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like ...
Toast quinoa in a dry saute pan or pot for 3-4 minutes. Add in olive oil along with garlic, spices and salt and pepper. Sauté for 3-4 minutes. Add 2 cups of water or broth. Bring to a boil ...
Toast quinoa in a dry saute pan or pot for 3-4 minutes. Add in olive oil along with garlic, spices and salt and pepper. Sauté for 3-4 minutes. Add 2 cups of water or broth. Bring to a boil, reduce heat and cover. Simmer about 20-25 minutes until water/broth has been fully absorbed. Turn off heat, fluff with a fork and allow to sit for 10 minutes.
Rinse quinoa well, then pour into a medium saucepan, with 1.5 cups of water and garlic powder. Stir, bring to a boil, then lower heat and cover, simmering for 15 minutes, or until all liquid is ...
Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
Drain the soaked quinoa and boil it with two cups water. When all the water has boiled away, let it cool. Chop cilantro and mix with pomegranate, green onion. Saute almonds and pistachios in olive oil on the stove top. Mix all the ingredients and add lemon, olive oil, salt and pepper.