Sentences with phrase «cups of quinoa on»

This is one more reason why I like to cook two cups of quinoa on Sunday so I can use it for easy lunches and quick dinners throughout the week.

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.

A serving usually will be recommended on the packet of quinoa but around 75 - 100g would be about right (1/2 cup).

To serve: if you're serving it on quinoa, add a generous squeeze of fresh lemon to 1/2 cup of cooked quinoa and a pinch of salt.

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).

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

1/2 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!)

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.

If you're making this as part of a meal, you could serve it on a bed of cooked quinoa (2/3 cup uncooked quinoa would be fine).

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

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?

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)

1 cup of dry quinoa to 1 cup of water, pinch of salt and cook for 2 minutes (sealed vent) on manual setting.

I added red pepper and cucumber and cut down to only 1 cup of Quinoa to help cut back on the calories.

While the potatoes are roasting, you can start on the quinoa (hi, complete protein source # 1) by cooking up one cup of white quinoa over the stove.

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.

Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with diced onion and red pepper on top.

3 cups of cooked and cooled quinoa (follow directions on the package — one cup of dried quinoa makes approximately 3 cups cooked)

Roll the quinoa on the 1/4 cup of breadcrumbs and coat them thoroughly.

1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese

And if you have your quinoa pre-cooked (like I do on Sundays) or use one of Now Foods» microwaveable quinoa cups, then this meal can be ready in under 15 minutes!

1 cup of uncooked quinoa (prepared with vegetable stock according to the directions on the package)

Put quinoa and a fresh cup of filtered water in a pot to boil on high.

How to cook perfect quinoa: Boil 1 1/2 cups of water in a pan and add rinsed quinoa to the pan, put the lid on and turn off the heat.

1 large eggplant, ends cut off and sliced thinly lengthwise 1 cup quinoa, cooked according to directions on package Handful of spinach, chopped 1/4 cup pine nuts, toasted 1/8 cup raisins 8 to 10 basil leaves Tomato sauce (your recipe or hers)

It's not super crazy, but I make about a cup of quinoa and keep it warm on the stove.

2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches of salt (around 1/2 tsp)

TO ASSEMBLE: Layer a cup of spinach on a plate, followed by 1/2 cup of quinoa mixture, 1/4 of sweet potatoes and cilantro pesto to taste.

In a medium sauce pot, cook 1 cup of quinoa in two cups of water following the directions on the package (every box of quinoa has different cook times).

* To cook quinoa; put 1 cup of water on to boil, rinse 1/2 cup quinoa well (to remove the saponin, a bitter protective coating) and drain.

Most grains contain a small amount of protein, but quinoa — technically a seed — is unique in that it contains more than 8 grams per cup, including all nine essential amino acids that the body needs for growth and repair, but can not produce on its own.

WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper

You can also refuel on a 1/2 cup of quinoa with berries and hemp seeds (10 grams of protein per 2 tablespoons).

Ingredients: 1/2 onion, chopped 4 cloves garlic, chopped 1 1/2 TBSP ground cumin 1 1/2 cup shredded red beets 1 1/2 cup cooked green lentils 1/2 cup walnuts 1/2 cup cooked quinoa 1/4 cup fresh ground flax seed 2 TBSP lemon juice 1/2 tsp ground black pepper Instructions: Preheat the oven to 350 ° F. Lay a piece of parchment paper on a baking sheet.

To serve, place 1/2 cup of cooked quinoa or brown rice (if you are not on a really low - carb diet) onto a bowl, and add the stir fry on top of the rice.

Rinse the quinoa and then set in a pot with 1 1/2 cups of water and put the lid on.

Most grains contain a small amount of protein, but quinoa is unique in that it contains more than 8 grams per cup, including all nine essential amino acids that the body needs for growth and repair, but can not produce on its own.

AM / PM snack is generally a shake with a fruit or shake with nuts or PB Lunch is always about 25 - 30g protein (almost always chicken) 1 cup of veggies (I go on «kicks» depending on my moods) and then usually rice, yam or lately quinoa.

Place 2 nori sheets on the prepared baking sheet and top each with 1/2 cup of the quinoa (if using) and half the salmon salad.

Fans of mint like to keep this herb on hand to add flavor and nutrition to greek yogurt, smoothies, salads and fruit salads, quinoa - based dishes, fruit popsicles, and even steeped in hot water to make a delicious cup of herbal tea.