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Soak quinoa for 15 minutes. Rinse well in a fine mesh strainer, until water runs clear and is not foamy. Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook ...
A healthy, protein-filled salad—fluffy tri-color quinoa with roasted butternut squash and sautéed kale, dressed in salt, olive oil and fresh lemon juice. Get the recipe: Quinoa, Butternut ...
A crunch from the almonds, a freshness from the herbs and lemon, and a sharp, briny punch of feta all combine for the perfect bite. Get the Lemon-Herb Rice Pilaf recipe .
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 ...
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.
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.
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