Sentences with phrase «toss cooked quinoa»

Then, you simply toss the cooked quinoa, chickpeas, red onion, tomatoes, and feta in a bowl.

Then, you simply toss the cooked quinoa, chickpeas, red onion, tomatoes, and feta in a bowl.

Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing.

Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, red peppers, snap peas, celery, grapes, etc).

Toss cooked quinoa with olive oil and vinegar, season pepper if desired.

** note I cooked the quinoa in my rice maker, then I just mixed the dressing together and tossed the cooked quinoa, diced veggies and dressing together.

Not exact matches

While quinoa cooks, cut sweet potatoes into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper flakes.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5 - 6 minutes.

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

Prepare Maple Butternut Quinoa — In large bowl, add 2 cups cooked quinoa and toss with 1/4 cup real maple syrup and 1/4 cup Organic Rosemary Balsamic or dressing of cQuinoa — In large bowl, add 2 cups cooked quinoa and toss with 1/4 cup real maple syrup and 1/4 cup Organic Rosemary Balsamic or dressing of cquinoa and toss with 1/4 cup real maple syrup and 1/4 cup Organic Rosemary Balsamic or dressing of choice.

When the quinoa finishes cooking, toss it with the second half of the balsamic dressing.

Lately, I've tossed 1/4 cup red quinoa (rinsed) in with the farro and cooked them together for 20 minutes.

When there's about 30 minutes left of cooking the beans, toss in the 1/2 cup of quinoa, adding more water if needed.

Then add your quinoa, once cooked and toss.

Once the quinoa is cooked, you'll toss in some pomegranate seeds, fresh chives, hemp seeds (hello, complete protein source # 2), balsamic vinegar, and tamari and toss to coat.

In a large bowl, toss together cooked quinoa, butternut squash, cranberries, apples, red onion and pecans.

Pan fry some zucchini and asparagus with garlic and then toss that together with cooked quinoa, avocado, rotisserie chicken and pesto.

Add dried cranberries to onion and garlic and let cook for a minute before finally adding quinoa to mixture and tossing to mix.

Toss cooked lentils with quinoa, dill, and oregano and then top with grilled steak and plenty of charred summer veggies.

When the quinoa has finished cooking, add it to the bowl and toss all ingredients until well incorporated.

Fluff the cooked quinoa with a fork and toss into the mixing bowl with the broccoli rabe.

Toss gently with cooked quinoa and serve hot.

While the quinoa is cooking, toss the beans with vinegar, salt, and pepper to taste in a small bowl.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Once the edges of the brussels had bronzed, I added everything to the cooked quinoa (in separate glassware), tossed in some balsamic glaze and called it a day.

~ Tossed with cooked quinoa, rice, or small pasta like orzo and orecchiette.

On Sunday night I cook a big batch of quinoa and toss it with some strawberries, feta cheese, pistachios and balsamic.

The fluffy quinoa is cooked with fragrant herbs and tossed with sweet, juicy bites of corn and topped with a creamy garlic sauce.

Simply cook the quinoa and corn, then toss in the corn sauce and herbs & spices.

When it is done you just need to combine the cooked quinoa (I have this photo tutorial that teaches you how to make fluffy quinoa in 20 minutes — check the recipe notes for a link) with all the remaining ingredients together, pour the dressing and toss everything well.

Whip up a vinaigrette with whole grain mustard, apricot preserves, garlic, oil, and vinegar, and toss in you cooked quinoa, chopped kale, sliced apricots, toasted almonds, and sliced red onions.

Toss quinoa with cooked vegetable mixture, dried cranberries, and pumpkin seeds in a large bowl.

When ready to serve, toss together cooked QUINOA, SWEET POTATO, ARUGULA, PUMPKIN SEEDS, POMEGRANATE ARILS, DRIED CHERRIES, and VINAIGRETTE.

Add the cooked quinoa, drained tomatoes, cucumber, and arugula and toss to combine.

Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.

I tossed some chopped sun - dried tomatoes into the cooking quinoa, as well, to intensify the sun - dried tomato flavor.

When I think about adding cooked quinoa to my meals, I usually toss it with some veggies, maybe a little protein, the occasional piece of fruit, and call it a day.

Simply cook the quinoa in a rice cooker or on the stove, roast some cauliflower and golden beets, and toss together with some nuts, seeds, cranberries, and cheese.

So when your quinoa is good and cooked, transfer it to a large bowl and to it, add the orange chunks and juice, diced avocado, toasted almonds, cranberries and chopped thyme, then give everything a gentle toss; adjust seasoning if necessary and serve.

5 - Minute Chickpea Couscous Arroz con Seitan (Latin Seitan & Rice) Biscuits & Gravy Black Bean - Avocado Enchiladas Black - Eyed Pea Quinoa Pizza Black Olive Tapenade Cauliflower - Chickpea Tagine Chickpea - Chili Veggie Burgers Chickpea - Lentil Slow Cooker Stew Chilaquiles Casserole Citrusy Sweet Potato - Carrot Soup Creamy Broccoli - Mushroom Bake Creamy Chickpea Soup Cuban «Ropa Vieja» Shredded Seitan Curried Split Pea - Cauliflower Stew Curried Tempeh - Mango Salad Curry - Lentil Crackers w / Spinach - Avocado Dip Curry - Roasted Cauliflower Dal Makhani (Indian Lentils) Deconstructed Lebanese Hummus Easy Cheesy Roasted Cauliflower Easy Pepperoni Pizza Easy Vegan Lasagna Ethiopian - Spiced Hummus Grated Carrot Salad Guacamame Edamummus Dip Healthy Loaded Black Bean Nachos Homemade Vegetable Bouillon Indian Curried Lentils Indian Spice Hummus Indonesian Coconut - Peanut Sauce Kidney Bean - Brown Rice Chili Latin American Onion - Pepper Sofrito Lo Mein Noodles Marathoner's Lentil Taco Filling Misir Watt (Ethiopian Lentils) Moroccan Harira Stew One - Minute Pizza Sauce Perfect Marinara Sauce Rainbow Mexi - Quinoa Medley Rainbow Rice & Beans Roasted Cauliflower - Chickpea Curry Roasted Potatoes w / Garlic - Cumin Aioli Roasted Potato Wraps w / Black Bean Hummus Rotini w / Walnut Sauce (× 2) Sesame Hummus Noodles Spaghetti w / Raw Tomato Sauce Spaghetti w / Tomatoes & Peas Spaghetti & Vegan Meatballs Spiced Red Lentil Soup Tempeh Bolognese Three - Bean Vegan Chili Tidy Joes (Vegan Sloppy Joes) Tofu Makhani Curry Tofu Paneer Tikka Masala Tofu Parmigiana alla Marinara Tofu Ricotta Cheeze Tofu - Veggie Breakfast Scramble Tuscan White Bean Dip Venezuelan Black Beans & Cilantro Rice White Bean & Broccoli Pasta Toss White Bean - Garlic Soup White Bean Pesto Pasta Whole Grain Rosemary - Olive Bread Whole Grain Rotini with Pecan Cream Sauce Whole Wheat Beer Bread World's Healthiest Pasta Sauce: my Eat To Live Bolognese

The next day for lunch I sweated some onions and carrots in a dab of ghee, added turkey bone broth I had in the freezer, tossed in the chopped sirloin morsel, crumbled dulse (seaweed), a dash of Himalayan salt, and some cooked quinoa I had in the fridge.

Toss in cooked quinoa and a few dried cranberries if desired.

Most simply rinse, drain, then toss quinoa into a pot and simmer for 12 minutes calling that cooked.

Whip up a vinaigrette with whole grain mustard, apricot preserves, garlic, oil, and vinegar, and toss in you cooked quinoa, chopped kale, sliced apricots, toasted almonds, and sliced red onions.

While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together.

Other than cooking the quinoa — which can be done far in advance — it's a simple matter of slicing and tossing to get a delicious, light, yet satisfying winter breakfast salad on your table.

I used diced up sweet potatoes and beets as my root veggies, and tossed some chickpeas on there for a bit of extra protein in addition to cooking up some quinoa and adding in some kale.

Roasted butternut squash with caramelized edges gets tossed with cooked tri-colored quinoa, chopped baby kale (or you can use massaged kale with olive oil, lemon, and salt), red onion, cranberries, and pecans.

Easy spring salad Try this simple formula: 1) cooked whole grain, cooled (e.g. quinoa, wild rice, or israeli couscous) 2) lightly steamed greens, cooled (e.g. kale, asparagus, brocoli florets) 3) avocado, cubed 4) fresh squeezed lemon juice, olive oil, salt, pepper, crushed garlic 5) optional: feta, toasted nuts (e.g. sunflower seeds, almonds, pine nuts) 6) combine 1) through 5) in a bowl and toss together