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Some may consider quinoa the sad, overused alternative to rice , but we beg to differ. For starters, it cooks in a flash (about 15 minutes). It also lasts for days...
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer.
Follow directions on quinoa package and make it. Should only take about 20 mins. While quinoa is cooking, arrange spinach leaves, roasted tomatoes, and feta on a plate. Spoon on cooked quinoa (as much as you want). Drizzle with dressing. Read more from Rustic Measures.
Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool. Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine.
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Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes.
Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3. In a bowl, combine the oil and vinegar and season with salt and pepper.