Cook quinoa according to directions, let cool.
Chop the spinach.
Peel the lemon and chop the lemon into small pieces.
Mix spinach with quinoa and lemon pieces.
Mix lemon juice and olive oil to make a vinaigrette.
Add vinaigrette and poppy seeds to spinach, quinoa and lemon pieces.
Salt and pepper to taste.
o 350 degrees.
Combine quinoa and chicken stock in a saucepan
minutes.
While the quinoa is cooking, slice off
small saucepan, add the quinoa and 1 cup of water. Bring
drain. In saucepan, bring quinoa, broth and 1 1/2 cups water
Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
Add the quinoa and cook it up (2 minutes). Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
Serve with the chicken and feta. Enjoy your meal :).
b>and the quinoa; continue cooking, stirring often, until the quinoa has dried out and
Boil, steam or microwave rice until tender; drain.
Heat oil in large saucepan on medium heat. Cook onion, seeds and garam masala, stirring, until onion is soft. Add quinoa, stock, half the chili pepper and 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, for 15 mins.
Add rice, lemon juice, tuna and spinach; cook, stirring, for 2 mins, or until rice is heated through. Season to taste. Sprinkle with remaining chili pepper and cilantro. Serve with lemon wedges.
igh heat. Add the quinoa, and cook until the quinoa is tender, 15
b>and quinoa to a boil in a saucepan. Add salt, black pepper, and
Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.
edium heat. Add cumin seeds and let sizzle for 30 seconds
Saute onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
Stir in the carrot and spinach, continue to cook for about 2 minutes.
Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
Add the chickpeas and cook for 5 more minutes, until heated through.
Before serving, add the lemon juice and stir to combine.
edium heat. Add the onion and saute for about 5-8
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
an over medium heat; cook and stir the onion in the
Bring the quinoa and 1 1/3 cups water
Mix the stock with the water and bring to boil.
When nearly boiled add the minced garlic and frozen spinich so that it can defrost (add later if fresh).
When boiled add the quinoa and turn heat to low, simmer until all liquid is absorbed.
Prepare the veggies, if using frozen veggies, when liquid is nearly absorbed, heat up the veggies as per packet directions.
When all liquid is absorbed, add the tuna and the veggies, stir through and then serve.
Enjoy.
Cook quinoa according to package instructions. For
ll and set aside until ready to use.
Rinse quinoa in