Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Combine garbanzo beans, black olives, corn, tuna, spinach, tomatoes, olive oil, and cilantro in a large bowl; stir to coat. Stir in quinoa. Refrigerate salad to allow flavors to blend, 2 hours to overnight. Serve chilled.
Cook quinoa according packet instructions. Rinse under cold water and drain. Spread on
rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3
he quinoa into a fine strainer and rinse it well under cold
*Rinse quinoa in a seive under cold water very well to remove
Cook pasta in boiling salted water until al dente, adding broccoli and asparagus for last 3 mins. Rinse under cold water then drain.
In a skillet, heat oil over medium-high heat. Cook onion and chard for 3 mins, or until chard is just wilted. Transfer to a large bowl and toss with pasta, tomatoes, vinaigrette and basil. Season. Serve warm, at room temperature or cold.
Bring water and quinoa to a boil in a
Bring water 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. Cool quinoa to room temperature, about 30 minutes.
Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.
o a boil; stir the quinoa into the mixture, reduce heat
Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running
ater to a boil. Cook quinoa pasta in boiling water for
Bring the quinoa and water to a boil
Bring water 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. Cool quinoa completely.
Mix crabmeat, cucumber, tomatoes, and feta cheese together in a large bowl; add quinoa and stir. Whisk Greek salad dressing, lemon juice, and balsamic vinegar together in a separate bowl; drizzle over the quinoa mixture and stir to coat.
Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Cook quinoa according to package instructions, substituting vegetable broth for water. Cool completely.
In a large bowl, combine quinoa, corn, feta and onion.
In a blender or food processor, combine basil, cilantro, vinegar and olive oil till completely smooth.
Stir vinaigrette mixture into quinoa mixture, still till thoroughly combined.
If making ahead, refrigerate quinoa mixture till serving. Serve over beds of spinach and top with tomatoes.
cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
cool a little and stir everything in.
keep in the fridge and serve cold.
this will keep for a few days in the fridge.
Bring water 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. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Boil water, add quinoa, cover and simmer x15 min or till h2o absorbed. Let cool.
Mix together all remaining ingredients except salad greens.Toss.
Mix together dressing ingredients.Add greens and pour dressing over just before serving.
Combine quinoa, cold water, and salt in a
Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
Mix cabbage, carrots, edamame, and green onions together in a large bowl.
Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.