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1 cup quinoa; 1 red bell pepper, finely diced; 3 tbsp dried cranberries; 2 tbsp chopped raw cashews; 2 tbsp finely chopped fresh basil; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 2 tsp freshly ...
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Cut the peas on the diagonal into 1-inch pieces. 2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3.
1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. 2. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about ...
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1 1 / 2 tbsp sliced almond, toasted 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.
1 cup red, white or a mix of both quinoa (I like to soak the quinoa for better digestion) 2 1 / 2 cup water; 1 cup pomegranate (seeded) 1 / 2 cup feta cheese; 1 / 2 cup chopped cilantro; 1 green ...
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