Sentences with phrase «cup quinoa with»

Combine 1 cup quinoa with 2 cups water in a medium - sized pot.

Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10 - 12 minutes or until water is evaporated.

First, cook 1/2 cup quinoa with 1 cup water (simmer on low for 15 - 20 minutes).

I made quinoa salad ahead of time as it lasts quite a while (1 cup quinoa with just shy of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts).

I mixed 1/2 cup quinoa with some cinnamon, a scoop of Sunwarrior chocolate and some water.

Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10 - 12 minutes or until water is evaporated.

In a medium saucepan, combine 1 1/2 cups quinoa with 2 cups water and bring to a boil.

Not exact matches

Start by cooking the quinoa with two cups of boiling water on the stove, this should take about 12 - 15 minutes.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water.

I used 1 cup dried quinoa (cooked with 2 cups water) and it made enough for this recipe.

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

Give each member of your family a bowl with about 1/2 to 1 cup of the cooked quinoa.

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!

I used 1 cup dry quinoa (cooked with 2 cups water) and it made plenty for this recipe.

I made a couple substitutions — I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with honey; I used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet.

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

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.

Because of its high protein nutritional quality — quinoa is a complete protein, meaning it has all 10 essential amino acids — and high fiber content — just one cup of cooked quinoa contains 5 grams of satiating fiber — having it for breakfast will help to arm your body with the tools it needs to get through the day.

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).

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).

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

Rinse the quinoa and then add it to a pot with 2 cups of water and bring to a boil.

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.

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

1 cup of cooked quinoa has 8g of protein, which is plenty for one meal, and it's also loaded with fiber, magnesium, potassium and several other goodies.

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

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

Fill each of the muffin cups to the top with the quinoa mixture.

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.

Keep cooking and stirring quinoa, adding remaining non-dairy milk 1/4 cup at a time, with pot uncovered.

I just made the granola with 4 cups nuts and 4 cups quinoa.

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.

Fill each taco shell with 1/4 cup quinoa mixture, or as much as desired.

NUTRITION VALUES (excludes chicken marinade): With 4oz chicken breast, 4 oz asparagus, 4 oz broccoli, 4 oz cauliflower, 1/4 cup of brown jasmine rice, 1/4 cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -

In a medium sauce pan, combined quinoa with 1 1/2 cups water and 1/2 cup buffalo sauce.

I understand that I need to cook the quinoa before as directed on the package but I don't know how much of the dry quinoa to start with... If this recipe calls for 3 cups cooked quinoa do you have an estimate of how many cups uncooked quinoa that would be?

I grabbed lunch at Panera and decided to switch things up and try the Medeterianian Quinoa Salad with a cup of vegetable soup.

1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)

Put the quinoa in a small saucepan with 3⁄4 cup water and a pinch of salt.

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

If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g of corn starch, potato starch and oat flour with all purpose flour (about 1 cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.

2 Beet roots with greens 1/2 cup quinoa 1 cube vegetable bouillon 1/2 Tbsp olive oil 1/2 large onion, sliced 1 garlic clove, chopped Salt and pepper to taste

If you are cooking the quinoa, rinse it well, then add it to a pot with 1 3/4 cup water.

I didn't have any garbanzo flour on hand, so experimented with substituting 1/2 cup quinoa flour and 1/4 cup brown rice flour.

2/3 of a cup of quinoa — rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off