Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).
Add water, quinoa, and salt to a medium
In a bowl, rinse quinoa several times with cold water.<
Rinse and agitate quinoa in cool water.
Place
Bring quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low; cover and simmer for 15 mins, or until tender. Drain; cool slightly.
Combine garlic, lemon juice, spices and 1 tbsp oil in a large bowl; season to taste. Add quinoa, mint, spinach and sunflower seeds; toss gently to combine.
Heat remaining oil in a large skillet on high heat. Cook halloumi for 1 min each side, or until golden.
Serve quinoa salad topped with halloumi, yogurt and pomegranate seeds.
Cook the quinoa in a pan of boiling, lightly salted water for 15 mins. Drain well then rinse under cold running water and drain again. Transfer to a bowl and stir in the tuna, tomatoes, cucumber, onion and olives.
Whisk the oil and vinegar together and season with salt and freshly ground black pepper. Stir into the quinoa salad and mix well. Top with the crumbled feta and garnish with fresh oregano.
aucepan; bring to boil. Add quinoa and cook until tender but
br>Bring 2 cups water, quinoa, and remaining bay leaf to
Bring broth 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. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.
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.
small saucepan. Stir in quinoa. Reduce heat to low; cover
Put the quinoa in a sieve and rinse
cook quinoa as directed on package with 4 C water and the vegetable base.
while the quinoa is cooking, combine the black beans, red pepper, jalapenos, cilantro, and onion in a bowl.
When the quinoa is done cooking add the frozen corn to it and stir. let cool a bit.
combine the quinoa mix and the veggies, add the remaining ingredients, stir and serve. Can also be refrigerated for later.
live oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade
saucepan, then add the quinoa and salt. Lower the heat
).
Bring water and quinoa to a boil in a
medium saucepan heat the quinoa and water to boiling.
edium-high heat.
Add quinoa; cover, reduce heat to low
Rinse the quinoa thoroughly under cold water, and