ll and set aside until ready to use.
Rinse quinoa in
o 350 degrees.
Combine quinoa and chicken stock in a saucepan
il is hot, add garlic and cook for a minute or
Bring the quinoa and 6 cups water to a
Cook quinoa according to package instructions. For
To make the beets and lentils: in a medium saucepan,
RINCE QUINOA, ADD TO A 2 QT. POT PAN, ADD WATER AND BRING
For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.
eat. Stir in the quinoa and thyme. Return to a
aucepan over medium heat, brown lentils in 2 Tbsp oil, about
Heat ghee in large saucepan on medium heat. Cook garlic, ginger and 1 of the onions, stirring, until onion is soft.
Add spices, rice and lentils; cook, stirring, 3 mins. Stir in 5 cups water; bring to a boil. Add tomato. Reduce heat to low; simmer, covered, about 12 mins or until rice and lentils are tender.
For the fried onions, heat 1/4 inch oil in medium skillet on medium heat. Shallow-fry onion, in small batches, until browned and crisp. Drain on paper towels.
Stir cilantro into rice. Serve garnished with fried onions.
he carrot, celery stalk and half-onion and, in a medium sauce
Wash the quinoa in several changes of cold
dishes later. Add in quinoa and cook until tender, (about 12
Bring the quinoa and water to a boil in
In a medium sauce pan, place quinoa and water and bring to a boil.
Reduce heat, add carrots and curry powder and cover.
After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
In a small bowl, mix olive oil, lime juice, salt and pepper.
Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
Infuse love and refrigerate for several hours or overnight.
Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.
Bring water and quinoa to a boil in a
In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce the heat, cover and simmer for 12 minutes. Fluff with a fork and let cool.
Meanwhile, in a saucepan of boiling salted water, blanch the green beans until tender-crisp, about 3 minutes. Drain then refresh in a bowl of ice water. Drain and transfer to a large bowl.
Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
Tomato Vinaigrette: Whisk ingredients together. Pour over quinoa mixture and stir to coat.
a jelly-roll pan and refrigerate.
Heat oven