In a large bowl,
combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice.
In a large bowl,
combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin, salt, and chili powder.
Combine the cooked quinoa, goat cheese, wilted spinach, and Italian seasoning, mixing to combine.
In a separate bowl,
combine the cooked quinoa and the flaxseed meal.
Once both the quinoa and butternut squash are ready,
combine cooked quinoa, roasted butternut squash, arugula and diced avocado in a large mixing bowl.
In a salad bowl,
combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
Combine the cooked quinoa, steamed kale, and crisped tempeh in a bowl.
Assemble the salad: In a large mixing bowl,
combine the cooked quinoa, greens, olives, sun - dried tomatoes, almonds, and feta cheese (if using).
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.
To assemble the salad,
combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl.
In a mixing bowl,
combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese.
In a large bowl,
combine cooked quinoa, flour, cheese and salt.
In a large bowl,
combine the cooked quinoa, mashed squash, onion mixture, tarragon, salt, pepper and ground almonds.
Combine cooked quinoa and black beans, and serve atop mixed greens with salsa and avocado slices.
Not exact matches
Combine the quick -
cooked quinoa with oats and stir in yogurt, vanilla and ginger.
Combine black beans,
quinoa, water, LA VICTORIA ® SUPREMA Salsa, garlic clove, bay leaf, cumin, salt and pepper in slow
cooker.
While the
quinoa is
cooking,
combine the rest of the ingredients in a very large bowl.
In a large bowl,
combine pureed beet and chickpeas,
cooked quinoa, almond meal, scallions, vinegar, Maille mustards.
In a large bowl,
combine ground chicken,
cooked quinoa, chopped onion, garlic, zucchini, parsley, red pepper flakes, oregano, salt, ground pepper and egg.
Combine with corn and
cooked quinoa reserving a bit of the cashew sauce to add atop the squash later.
In a 2 - quart saucepan,
combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and
cook, partially covered, for about 15 to 20 minutes or until
quinoa is tender and water is absorbed / evaporated, stirring occasionally.
Stir in the
cooked Quinoa and chocolate pieces to the cake batter and fold in until just
combined.
* To
cook quinoa:
Combine 2 cups / 12 oz / 340 g of well - rinsed uncooked
quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine - grain sea salt in a medium saucepan.
2) In a large bowl, whisk
cooked quinoa with milk, oil, honey and egg until
combined.
Combine rinsed uncooked 1/2 cup of
quinoa with 1 cup of water in a small pot and
cook on high heat until water starts to boil.
In a large bowl,
combine the chickpea mixture with
cooked quinoa, cumin, cayenne, coriander and cardamom, garbanzo flour, baking powder, and lemon juice.
If you want, you can even
cook quinoa and make your own vinaigrette dressing ahead of time and when it is time for lunch or dinner, just
combine everything together and you are done!
While the
quinoa is
cooking combine all of the ingredients for the maple tahini in a small bowl and whisk together until smooth.
cooked chicken, leftover from last night's dinner • 1/4 cup
cooked quinoa, leftover from last night's dinner
Combine ingredients and top with 1 1/2 tsp.
Either
combine the
quinoa, 2 teaspoons of the spice mixture and the water in a rice
cooker or use a medium saucepan to
cook on the stovetop.
Add
cooked quinoa, scallions, garlic, beans, breadcrumbs, flax mixture, cumin, salt, and pepper; pulse until
combined but still slightly chunky.
Combine the
quinoa and water in a rice
cooker and
cook according to the manufacturer's instructions.
In this dish, sauteed onion, garlic, and yellow pepper paste
combine with evaporated milk, crumbled goat cheese,
cooked quinoa and roasted cashews to create a creamy, luscious sauce for baked chicken.
Slow
Cooker Vegetarian
Quinoa Mexican Bowl from 365 Days of Slow Cooking combines quinoa, black beans, green chiles, red peppers, and a few spices to create a nutritious meatless meal the whole family will d
Quinoa Mexican Bowl from 365 Days of Slow
Cooking combines quinoa, black beans, green chiles, red peppers, and a few spices to create a nutritious meatless meal the whole family will d
quinoa, black beans, green chiles, red peppers, and a few spices to create a nutritious meatless meal the whole family will devour.
Add
cooked quinoa to the bowl of vegetables and stir to
combine.
Combine cooled
cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl.
What's worked best for me is:
Combine 2 cups dry
quinoa, 3/4 cup dry green lentils, 32 ounces chicken broth, and 1 cup water in a rice
cooker.
Stir in the
cooked quinoa and ground oats until
combined.
What's worked best for me is:
Combine 2 cups dry
quinoa, 3/4 cup dry red lentils, 2 cups chicken or vegetable stock, and 2 cups water in a rice
cooker.
Add the remaining ingredients in order, then add the
cooked quinoa, and stir to
combine.
Kale, Edamame, and
Quinoa Salad — Kale and quinoa combine to make this a healthy salad from the word go, but then they put edamame in it and now you're really co
Quinoa Salad — Kale and
quinoa combine to make this a healthy salad from the word go, but then they put edamame in it and now you're really co
quinoa combine to make this a healthy salad from the word go, but then they put edamame in it and now you're really
cooking.
Combine the beans and maple syrup with the
cooked quinoa mixture.
In a medium bowl,
combine the 2 1/2 cups of the
cooked quinoa, eggs, breadcrumbs, green onions, garlic, pistachios, cherries, feta cheese, salt and pepper.
** Baby
Quinoa Patties: Combine 2 1/2 cups of cooked quinoa, 4 large beaten eggs, and 1/2 teaspoon fine grain sea salt in a medium
Quinoa Patties:
Combine 2 1/2 cups of
cooked quinoa, 4 large beaten eggs, and 1/2 teaspoon fine grain sea salt in a medium
quinoa, 4 large beaten eggs, and 1/2 teaspoon fine grain sea salt in a medium bowl.
In a large mixing bowl,
combine prepared kale, 2 cups of
cooked quinoa, red grape halves, red pepper and raw sunflower seeds.
Combine in a bowl together with the
cooked quinoa.
Add the
cooked quinoa, drained tomatoes, cucumber, and arugula and toss to
combine.
I also toast my
quinoa first in a cast - iron skillet, and then when
cooked,
combine with black beans, corn, olive oil, lime juice and cumin.
Prepare your filling by gently
combining uncooked beef (or turkey), shredded carrots,
cooked rice (or
quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.