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Broccoli & Quinoa Casserole. Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee. This broccoli-quinoa casserole makes a hearty vegetarian main dish. As the quinoa absorbs water ...
A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. ... buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner ...
Sunday: Chicken & Spinach Skillet Pasta with Lemon & Parmesan Monday: Anti-Inflammatory Vegetable-Packed Grain Bowls Tuesday: Anti-Inflammatory Sweet Potato Salad Wednesday:Broccoli & Quinoa Casserole
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. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend.
A salad with chicken flavored by Chinese seasonings, popular in the United States. Çoban salatası: Turkey: Vegetable salad A combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt. Cobb salad: United States: Vegetable ...
This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and ...
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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.