8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt
il and stir in the quinoa, chick peas, and 3 tablespoons
Wash the quinoa. See recipe #16399 for complete instructions.
Toast the quinoa in a hot dry skillet until slightly browned. Set aside.
Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings.
Keep on low heat for 15 minutes or until the liquid is absorbed.
Five minutes before the end, add vegetables if you wish.
covered pot. Add the quinoa, cover, and lower the heat
fine mesh sieve, rinse quinoa well under cold running water
Combine chicken stock and quinoa in a saucepan and bring
br>Bring chicken broth and quinoa to a boil in a
br>In a saucepan, place quinoa and 2 cups of water
eat to medium-low, stir quinoa with the onion, and cook
sauce pan add dry quinoa and water; bring to a
o 190 celsius.
Toast quinoa in pan until its dry
or until tender.
Add quinoa, stirring 1 minute to toast
Heat oil in saucepan over medium-high heat.
Cook onion in oil for 5 minutes, or until translucent.
Add carrot and cook 3 minutes more.
Stir in quinoa & vegetable broth.
Reduce to simmer, cover & cook 15-20 minutes or until qinoa is tender & fluffy.
In a bowl, toss quinoa with walnuts & parsley.
Serve hot or at room temp
-2 minutes, then add quinoa, pepper, cardamom and sage.
Rinse quinoa with cold water according to the directions on the package; drain.
In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
eat. Add the quinoa, and cook until the quinoa is tender, 15
uice, beef broth, seasoning and quinoa. Bring to boil, cover, and
n a pot and add quinoa. Bring to a simmer, stirring
Place quinoa in a colander and rinse under cold running water.
Drain well.
In large skillet, heat oil over medium heat.
Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
Add boiling water, salt, and pepper.
Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
Stir in cherries and pecans.
Heat oil in a medium pot over medium high heat.
Add onions and cook, stirring often, until just softened, 2 to 3 minutes.
Add quinoa, corriander and garam masala and toast, stirring constantly, for 1 minute.
Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
Toss with almonds and serve.