Rinse and agitate quinoa in cool water.
Place
Bring quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low; cover and simmer for 15 mins, or until tender. Drain; cool slightly.
Combine garlic, lemon juice, spices and 1 tbsp oil in a large bowl; season to taste. Add quinoa, mint, spinach and sunflower seeds; toss gently to combine.
Heat remaining oil in a large skillet on high heat. Cook halloumi for 1 min each side, or until golden.
Serve quinoa salad topped with halloumi, yogurt and pomegranate seeds.
Cook the quinoa in a pan of boiling, lightly salted water for 15 mins. Drain well then rinse under cold running water and drain again. Transfer to a bowl and stir in the tuna, tomatoes, cucumber, onion and olives.
Whisk the oil and vinegar together and season with salt and freshly ground black pepper. Stir into the quinoa salad and mix well. Top with the crumbled feta and garnish with fresh oregano.
aucepan; bring to boil. Add quinoa and cook until tender but
Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).
br>Bring 2 cups water, quinoa, and remaining bay leaf to
Add water, quinoa, and salt to a medium
In a bowl, rinse quinoa several times with cold water.<
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
Cook quinoa according to package directions, using
nd set aside.
Toast quinoa (recipe noted in intro) and cook
rst rinse and drain the Quinoa till the water runs clear
Whisk together the first five ingredients in a small bowl to make the vinaigrette.
Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
Suggest doubling recipe if making for a larger group of people.
Prepare quinoa according to Basics directions or directions on package. Refer to BASIC RECIPES at www.EatWellMealPlans.com.
Bring a pot of water to boiling. Add diced sweet potato and cook 12 minutes, until they are tender.
In a large bowl, combine quinoa, sweet potato, avocado, red pepper, shallot, and cilantro.
Whisk olive oil, lime juice, chili powder, salt, and pepper together in a small bowl. Pour dressing into quinoa mixture and toss to combine. Sprinkle with toasted pumpkin seeds.
In a strainer, rinse the quinoa under running water for 60
emove the bitter coating. Most quinoa today are pre-rinsed, so
Set aside.
For the salad: Bring 2 1/2 cups
Wash the quinoa with water, using a strainer. Same as you would wash rice.
Place quinoa and water in a 1 1/2 quart/ medium sized saucepan, bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes).
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
Combine quinoa and 3 cups water in
Place quinoa in a medium saucepan with