then add rinsed quinoa and water to a small
n a pot and add quinoa. Bring to a simmer, stirring
Stir fry onion, pepper, carrot and zucchini in a small amount of oil (or use Pam) until tender. Lightly steam broccoli in the microwave (I use those Ziploc steam bags). Add cooked broccoli to veggie mixture. Season veggies with Mrs. Dash, add wine and let it cook down (just takes a few minutes). Add cooked quinoa, mix well. Add butter to hot mixture and stir. Add chicken, if desired. Serve!
First rinse and drain the Quinoa till the water runs clear
n sauce pan, cook the quinoa - follow directions on box (normally
sauce pan add dry quinoa and water; bring to a
Prepare quinoa according to Basics directions or directions on package. Refer to BASIC RECIPES at www.EatWellMealPlans.com.
Bring a pot of water to boiling. Add diced sweet potato and cook 12 minutes, until they are tender.
In a large bowl, combine quinoa, sweet potato, avocado, red pepper, shallot, and cilantro.
Whisk olive oil, lime juice, chili powder, salt, and pepper together in a small bowl. Pour dressing into quinoa mixture and toss to combine. Sprinkle with toasted pumpkin seeds.
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
alt and pepper;.
Add quinoa, beans and corn. Cook, stirring
mall saucepan, bring water and quinoa to a boil. Reduce heat
Combine water, quinoa, and olive oil in a
or until tender. Stir in quinoa, garlic, and sesame seeds, and
nd add boil-in-bag quinoa packet. Bring to a boil
In a food processor, puree the onion, garlic cloves, parsley, green onions, nutmeg, salt and pepper.
Mix together the TVP, quinoa, mashed potatoes, breadcrumbs, nutritional yeast and pureed seasonings and spices.
Heat the oil in a frying pan and drop the mixture in by heaping tablespoonfuls (formed into small blobs).
Drain on paper towels and serve.
rinse quinoa and set aside.
Pour water into rice cooker.
add quinoa.
Chop onion, slice carrot, cut asparagrass stalks into 1 inch pieces.
Add all vegetables.
break kombu into 1/2 inchi pieces add to water.
add all remaining ingrediants. Hit the on button on rice cooker and cook until done.
Easy: throw everything except the quinoa into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Add quinoa and let it cook for another hour.
Feel free to garnish it with fresh cilantro, lime juice, crushed tortilla chips, Tofutti sour cream, etc.
Bring the quinoa and water to a boil
Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Lower the heat, stir in quinoa, and toast, stirring constantly, for
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.