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This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
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.
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.
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.
Explore 50+ amazing salad recipes for a tasty and easy meal. Say goodbye to dull salads with these fresh and vibrant options ... Lebanese Fattoush Salad. This authentic Lebanese Fattoush Salad is ...
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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.