or until tender. Stir in quinoa, garlic, and sesame seeds, and
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Stir in the quinoa, then add the chicken broth
gh heat. Stir in the quinoa and thyme. Return to
hey are translucent, add the quinoa, dill, and water. When the
inutes.
Add the broccoli, quinoa and chicken stock into the
ut not browned.
Add quinoa and stir until mixed in
Bring 3 cups water and quinoa to a boil in a
dd broth, apricot nectar, water, quinoa, ground ginger and cumin. Bring
Heat olive oil in a large pot over medium-high heat; cook and sir onion and red bell pepper until softened, 6 to 8 minutes. Add garlic, curry, ginger, and cayenne pepper to onion mixture; cook and stir until evenly coated, about 30 seconds.
Mix vegetable broth, tomatoes, Granny Smith apple, quinoa, and currants into onion mixture; bring to a boil. Reduce heat to low, cover pot, and simmer until quinoa is tender, 15 to 20 minutes. Stir cilantro into soup and season with sea salt and pepper.
Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan. Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.
Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts).
Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
Add quinoa and broth to soup pot.
Bring to a boil, then reduce heat, cover and cook for 30 minutes.
Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
omatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a
Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and saute until onions and mushrooms are tender, about 10 minutes.
Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender.
Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.
Preheat oven 325 and toast the quinoa on a baking sheet for 30 minutes, stirring twice.
Saute the onion, carrot and garlic in the oil for 10 minutes on low heat. Add rosemary, cumin and salt and pepper to taste. Avoid burning spices.
Add quinoa and all vegetables except zucchini to pot. Add stock and simmer for 30 minutes with the lid on.
Add the zucchini and simmer for 5 minutes longer.
ot. Add split peas, spinach, quinoa, whole ancho chile pepper, whole
e burning).
Add the quinoa and stir (30 seconds)
In large pot over medium heat, saute onion until clear but not browned.
Add carrots and celery, saute a few minutes.
Add garlic, saute another minute.
Add remaining spices, saute another minute.
Add broth, increase heat to high and bring to a boil.
Add potatoes.
Rinse lentils and quinoa well and add.
If adding beans, add any time.
Cover and turn heat down to low.
Simmer for 45 minutes to an hour or more.
In a large saucepan over high heat, bring broth to a boil.
Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.
Stir in corn and salsa, then return to a simmer.
Remove pan from heat and stir in avocado.
Season with salt and stir in cilantro.
Ladle into large bowls, accompanied with lime wedges.
our chicken broth, water, and quinoa into the saucepan. Bring to
Rinse quinoa 3 times and drain well.
Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
Add the quinoa, potatoes, tomatoes, water and soy milk.
Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
You may add water or milk if necessary.