Sentences with phrase «cup quinoa in»

(I usually cook mine by the absorption method on the stove, simmering 1/4 cup quinoa in about 1/2 cup water for 15 minutes, partially covered).

Place 1/2 cup quinoa in a small pot with 3/4 cup cold water and a pinch of salt.

If you do not have any cooked quinoa on hand, rinse 1 cup quinoa in a mesh strainer for a minute or so.

So cook the 1/3 cup quinoa in 1 cup water.

Meanwhile, place 2 cups quinoa in a saucepan with 4 cups water.

Not exact matches

By the way, when you state 1 cup of quinoa in your recipe, does it mean that it's 1 cup of uncooked (ie dry) or cooked quinoa?

Quick - cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium - size saucepan.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

Sadly I don't have the weight in grams, but the cup is 2/3 of a cup of dry quinoa.

Cook the quinoa: put quinoa in a small pot with 2 cups water and bring to a boil.

But for real, whip yourself up a batch of these tasty quinoa brownies, tuck in with a steaming cup of tea and cheers to love!

forgive my ignorance - but i'm preparing to make this dish for thanksgiving and i could be dense - but do you mean cook 3 cups of quinoa - or that i want 3 cups of cooked quinoa (in that case how much dry quinoa is that?)

1 cup uncooked rice or quinoa 1/2 bunch cilantro, finely chopped, parsley if you prefer 4 cups shredded kale (massaged in olive oil and sea salt), Cabbage or romaine lettuce

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

In medium saucepan, combine quinoa, salt and 3 cups water.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

Bring 2 cups water to a bowl in a 2 qt pot and add quinoa.

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.

Cook the quinoa in 2 cups of water.

* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

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)

Put quinoa in a pot with 2 1/4 cups water.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

After I threw the acorn squash in the oven and quickly put together this quinoa pilaf, I made a cup of hot tea and spent a few quiet moments with God.

Prepare Quinoa: Place 1 cup rinsed quinoa in pot with 2 cups of Quinoa: Place 1 cup rinsed quinoa in pot with 2 cups of quinoa in pot with 2 cups of water.

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.

Cook quinoa - put 1 cup dry quinoa in a pot with 2 cups of water - bring to a boil, reduce to low heat and cook covered until they quinoa has absorbed the water and puffed up, about 20 minutes

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil.

Make sure to rinse the uncooked quinoa really well under cold water, then place in a small saucepan and one and a half cups of water.

In this recipe I mean 1/2 cup uncooked quinoa (so around 1 cup cooked)-- apologies if it wasn't clear in the recipIn this recipe I mean 1/2 cup uncooked quinoa (so around 1 cup cooked)-- apologies if it wasn't clear in the recipin the recipe!

Bring 3/4 up water to a boil, pour in 1/2 cup dry quinoa, reduce to a simmer until fluffy — about 12 minutes.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)

Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a small stock pot.

Serve soup in a shallow bowl, placing a 1/2 cup or so of quinoa in the middle of each bowl.

Finally, I sauteed the veggies together in olive oil until crisp tender and then added about 1/2 cup of quinoa to them.

1/2 cup quinoa soaked for at least a couple of hours (I find the tri-coloured kind on sale in the bulk section of whole foods — score!)

So, this is what I made for my breakfast: 1 cup cooked quinoa sugar snap peas red onion, diced 1 egg, which I «fried» in Pam cooking spray...

To make the quinoa that I served with the cashew chicken above, I combined two cups of water with one cup of quinoa in a saucepan.

Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan.

Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)

Start by cooking the quinoa in 1 cup of water or vegetable broth.

Just ate this for lunch and added about 1/2 cup quinoa cooked in chicken broth (for added protein).

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.