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.
Place the couscous and stock in a medium heatproof
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
ith salt and pepper.
TO PREPARE THE SALAD:
Toast quinoa in
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.
he fritters, mix cheeses, egg and flour in a bowl. Season
armesan cheese on the mat and gently tap down until each
o 400\u00b0F. Lightly grease and line bottom of four 4
auce, combine garlic, spinach, herbs, lemon zest and 1 tsp salt in
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Preheat the oven to 400\u00b0F. Place beets in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.
Peel beets. Halve large beets. Arrange beets, lentils and spinach on a serving platter.
For the dressing, whisk oil and vinegar in a small bowl. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.
Bring the quinoa and 1 1/3 cup water
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.
cilantro or parsley, salt, and pepper. Set aside.
2
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.
inger, soy sauce, sambal oelek and brown sugar. Add chicken, coat
br>Add the sliced shallots and stir frequently for about 6
In a med saucepan, bring quinoa and 1 cup salted water to a boil.
Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Transfer to a med bowl, and cool to room temperature.
To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
This can be served both room temp or chilled.
Toast peppercorns and coriander seeds in a small
parsley, balsamic vinegar, fennel seed, and salt together in a blender