Rinse and agitate quinoa in cool water.
Place
For the dressing: Whisk together the
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.
Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
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.
>TO PREPARE THE SALAD:
Toast quinoa in a dry
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.
Add water, quinoa, and salt to a medium
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).
In a bowl, rinse quinoa several times with cold water.<
br>Bring 2 cups water, quinoa, and remaining bay leaf to
For the chicken, mix the curry
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
edium heat. Cook the lamb for 3-5 mins, turning, until
ore dressing than is needed for the salad, I think, but it
ry in 3-4 batches, for 1-2 mins each, until
hey're added. Cook turkey for 2-3 mins each side
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas