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1 1 / 4 cup uncooked quinoa, rinsed and drained; 2 cup petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.); 2 tbsp extra virgin olive oil ...
Quinoa is a gluten-free pseudocereal (it’s a seed!) that is a nutritional powerhouse and a complete protein. ... Fonio’s light and fluffy texture and mild flavor make it work equally well with ...
Quinoa, Avocado & Chickpea Salad over Mixed Greens. ... Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or ...
This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
Pre-heat your oven to 375 (F). Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl and then set aside.
As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli. The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa ...
Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper ...
This kale, quinoa and apple salad has a great blend of texture and flavors. Fresh apples bring a refreshing sweetness, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel ...