o package directions.
While quinoa is cooking, combine beans, corn
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.
br>Stir in the garlic, red pepper, and green onion and
Cook red quinoa following the directions on box.
igh heat, and toast the quinoa in the dry pan, shaking
oil in a saucepan; add quinoa and red bell pepper. Return water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Cook the quinoa, as on package directions, in
Whisk together the dressing ingredients and set aside.
One two serving plates, evenly divide the arugula, topped by the quinoa, then the cantaloupe and nuts, drizzled with dressing and finished off with fresh cracked pepper.
Place the water, butter, five-spice powder, ginger, black pepper, and beef bouillon cube into a saucepan over medium heat, and bring to a boil. Stir the mixture to dissolve the bouillon cube, then add the quinoa. Reduce heat to a simmer, cover, and cook until all the water is absorbed, about 20 minutes.
Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
Allow to cool and slice.
Bon Appetit!
Stir in the leeks, celery, red bell pepper, and 1/4
repare (1 cup quinoa, 2 cups broth) on stove
ntil soft, stirring occasionally. Add quinoa and cook, stirring frequently, until
inutes. Set aside.
Bring quinoa and 2 cups water a
Rinse the quinoa well and place in a
Toss the carrots in the olive oil along with the spices.
Arrange the carrots in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Spread out the quinoa on a piece of wax
n packaging, except I cook quinoa in chicken broth (vegetable, chicken
ater to boil. Rinse the quinoa and add it to the