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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 ...
These recipes feature ingredients prioritized in the Mediterranean diet like high-fiber whole grains, lots of nutrient-rich veggies, lean sources of protein and heart-healthy fat sources.
Chickpea Broccoli Alfredo Skillet. Budget-friendly one-pan dinners are always in season, especially when they use ingredients you probably already have around the kitchen. Butter-toasted chickpeas ...
It’s always important to rinse quinoa well before cooking. Rinse quinoa in a large fine-mesh sieve until water runs clear. Drain washed quinoa well in the large fine-mesh sieve. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil.
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Chenopodium quinoa is believed to have been domesticated in the Peruvian Andes from wild or weed populations of the same species. [26] There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) that grow in the area it is cultivated; these may either be related to wild predecessors, or they could be descendants of cultivated ...
Pastirma is cured, seasoned dried beef, introduced by the Ottomans. [124] [125] Tabbouleh bi dehn is another version of tabbouleh and is cooked with lentils and beef ghee. [126] Ghameh is a delicacy of stuffed cow intestines. [127] Kafta bithine is spiced meat with sesame concentrate, popular in Beit ed-Dine. [128] Kafta nayyeh is raw beef tartare.
Ingredients. 8 ounces bittersweet chocolate, roughly chopped. 1/3 cup extra-virgin olive oil. 3/4 cup granulated sugar. 1 teaspoon ground cardamom. 1 teaspoon almond extract