Sentences with phrase «cup quinoa kale»

How to quinoa: 1 cup quinoa kale cherry tomatoes, halved frozen edamame lime Cook 1 cup of quinoa in rice cooker according to directions, use veggie broth instead of water for more flavor.

Not exact matches

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

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Plus if I had a boyfriend I probably couldn't get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce... or whatever Burger King is advertising this week.

Ingredients: 1/2 tbsp olive oil 1 small onion (chopped) 1 clove garlic (chopped) 1/2 jalapeno pepper (seeded and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (cooked) 3 egg whites, 1 egg (separated) 1/4 avocado

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

Each serving provides 20 grams of plant - based protein from organic pea, chia and quinoa protein, and the equivalent of 1 cup of leafy greens from kale, wheat grass, barley grass & alfalfa — organically grown and harvested on our family farm.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Ingredients 1 cup quinoa 1 tbsp dijon mustard 1 tbsp apricot jam 2 tbsp balsamic vinegar 1 tbsp olive oil 3 pluots and 3 peaches, sliced (or apricots, nectarines, plums...) 2 cups chopped kale 1/4 red onion, thinly sliced 2 tbsp toasted pumpkin seeds

Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa.

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of kale or tuscan kale, center ribs removed 1/2 cup of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)

1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 2 teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups water 26.5 oz box of chopped tomatoes 2 cups chopped kale, tough stems removed

1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper

building the bowl 1 cup quinoa, dry 2 cups water pinch of salt 1 bunch of kale 4 beets 1 — 15ounce package of extra firm tofu salt & pepper olive oil for cooking fresh broccoli sprouts pomegranate seeds

- 1 cup chopped kale - 1 cup chickpeas - Brown rice or quinoa - Plain yogurt whisked with a bit of salt & 2 garlic cloves smashed into a paste.

In a large mixing bowl, combine prepared kale, 2 cups of cooked quinoa, red grape halves, red pepper and raw sunflower seeds.

Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper toQuinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper toquinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds

Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive oil 1/4 tsp sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or orange, sliced 1 cup / 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

2 Tablespoons olive oil or coconut oil 1/2 cup sliced onions 1/2 cup sliced carrots 1 cup red lentils, washed and drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa black pepper to taste handful of mixed greens (spinach, kale, etc..)

unsalted butter 2 1/2 cups cooked quinoa, at room temperature 4 large eggs, beaten scant 1/2 teaspoon fine grain sea salt 1 small onion, finely chopped 1/2 cup crumbled feta 1 clove garlic, minced 1 cup very finely chopped kale 1/2 cup shelled edamame 3/4 cup breadcrumbs

(From the kale salad listed above) Ingredients: marinated kale, 1 roasted sweet potato in chunks, 1/2 cup cooked quinoa, 1 can white beans, goat or feta cheese to taste, olive oil and balsamic vinegar.

I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass powder, 1 tb of hemp protein powder, a handful of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon of frozen ginger for a fiery kick to wake you up.

3/4 cup uncooked quinoa 1 - 2 cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup chopped cilantro 1/4 cup diced green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit of tang

Also: I add chopped kale to soups, stews, grains (like millet and quinoa), mashed potatoes and pasta (about a cup but the amount is up to you!).

• Take one cup quinoa and add two cups water • Bring to boil then turn off and let sit with cover for 45 minutes • Put quinoa in large bowl and mix in finely chopped ** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms.

I'm talking about a half cup of black beans and a third cup of pecans or walnuts with my huge spinach / kale salad every day, with a quarter cup of quinoa sprinkled over it, and that's it.

Kale Quinoa Salad 2 cups water 1 cup quinoa, rinsed 4 tablespoons extra virgin olive oil, divided 1/2 red onion, diced 2 cloves garlic, chopped 2 Roma tomatoes, diced 2 cups finely chopped kale, stems removed 2 tablespoons chopped fresh cilantro 2 ounces crumbled feta Sea salt and freshly cracked Quinoa Salad 2 cups water 1 cup quinoa, rinsed 4 tablespoons extra virgin olive oil, divided 1/2 red onion, diced 2 cloves garlic, chopped 2 Roma tomatoes, diced 2 cups finely chopped kale, stems removed 2 tablespoons chopped fresh cilantro 2 ounces crumbled feta Sea salt and freshly cracked quinoa, rinsed 4 tablespoons extra virgin olive oil, divided 1/2 red onion, diced 2 cloves garlic, chopped 2 Roma tomatoes, diced 2 cups finely chopped kale, stems removed 2 tablespoons chopped fresh cilantro 2 ounces crumbled feta Sea salt and freshly cracked pepper

Cranberry Kale Quinoa with Toasted Pecans 1 cup quinoa, rinsed 2 cups water 3 tablespoons roasted walnut oil 1 cup finely chopped fresh kale 3/4 cup dried cranberries 3/4 cup chopped pecans, toasted 1/4 teaspoon sea salt Fresh cracked pepper toQuinoa with Toasted Pecans 1 cup quinoa, rinsed 2 cups water 3 tablespoons roasted walnut oil 1 cup finely chopped fresh kale 3/4 cup dried cranberries 3/4 cup chopped pecans, toasted 1/4 teaspoon sea salt Fresh cracked pepper toquinoa, rinsed 2 cups water 3 tablespoons roasted walnut oil 1 cup finely chopped fresh kale 3/4 cup dried cranberries 3/4 cup chopped pecans, toasted 1/4 teaspoon sea salt Fresh cracked pepper to taste

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

Working with 1 kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf.

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper toQuinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper toquinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste

1 tbsp olive oil 1 to 1 1/2 lbs kale, stem removed and chopped 1/2 large onion, thinly sliced 10 — 15 white button mushrooms, sliced 1/4 cup chicken or vegetable stock Splash of apple cider vinegar 1 tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm fresh eggs 1 cup cooked quinoa, seasoned to taste

1 tsp coconut oil 1 tbsp of of organic tamari 1 cup of cremini mushrooms, chopped 2 cups of kale, and chopped 2 cloves of garlic, minced 1/4 cup raw cashews 1/4 cup water 1 cup of cooked chickpeas 2 tbsp of fresh thyme of 1 tsp of dried 3 tbsp nutritional yeast 1 tbsp of quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice

For the Taco Filling: 1 medium sweet potato 1 onion 3 tbs olive oil 1 cup of cooked quinoa 4 large leaves of kale 1 can of black beans 1 teaspoon chili powder 1/4 tsp cumin Sea salt, to taste

Winter Quinoa Salad 1/2 lb brussels sprouts, chopped 1 bunch of curly kale, chopped 2 cups of cooked quinoa 1 lemon, juiced 2 tbsp olive oil Salt and pepper Pomegranate seeds to gQuinoa Salad 1/2 lb brussels sprouts, chopped 1 bunch of curly kale, chopped 2 cups of cooked quinoa 1 lemon, juiced 2 tbsp olive oil Salt and pepper Pomegranate seeds to gquinoa 1 lemon, juiced 2 tbsp olive oil Salt and pepper Pomegranate seeds to garnish