Soak the quinoa in enough cold water, stir and let it
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.
iscard bay leaf. Rinse with cold water until lentils cool and
Rinse and agitate quinoa in cool water.
Place
In a bowl, rinse quinoa several times with cold water.
In a
Rinse quinoa and drain (as you would with rice). Place in small saucepan with 11/2-2 cups of water.
Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.
1.Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed.
2.Dress the salad with olive oil and red wine vinegar.
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 quinoa with water following package directions.
Chop pepper, carrots and onions into matchstick sized pieces. place in bowl.
Add drained beans and cooked quinoa.
Add seasoning and vinaigrette and mix well.
May add more or less vinaigrette to taste. I prefer moist but not too wet.
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).
Add water, quinoa, and salt to a medium
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.
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
In a strainer, rinse the quinoa under running water for 60
Cook quinoa according to package directions, using
nd set aside.
Toast quinoa (recipe noted in intro) and cook
Wash quinoa in 3 changes of cold water in a bowl, draining
Rinse quinoa thoroughly under cold water and drain.
Bring
repare (1 cup quinoa, 2 cups broth) on stove