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9. Easy Quinoa Salad. Time Commitment: 10 minutes Why We Love It: ready in <15 minutes, less than 500 calories, crowd-pleaser, vegetarian The chopped cucumber, cherry tomatoes and fresh spinach in ...
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer.
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.
2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool. 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper.
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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1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp. 2. Meanwhile, in a saucepan, bring the ...
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