Sentences with phrase «cups uncooked quinoa»

Ingredients: 1 1/2 cups uncooked quinoa, rinsed and drained 1 3/4 cups low - sodium beef broth 2 tablespoons extra-virgin olive oil, divided 1 pound top round steak, very thinly sliced against the grain Kosher salt Fresh ground pepper 1 1/2 bell peppers, diced (I used a mix of red, yellow, and green peppers, but you do you.)

Use 1 1/2 cups uncooked quinoa to yield 3 cups cooked.

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?

* 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

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger

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).

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

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

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)

2/3 cup uncooked quinoa 1 1/3 cup water 1/2 cup milk 4 eggs 1 tsp vanilla 3/4 cup butter, melted and cooled 1 1/2 cups sugar 1 1/2 cups unsweetened cocoa powder 1 Tbsp baking powder 1/2 tsp salt

Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky sea salt 1/2 tsp ground cinnamon 1 small handfull raisins (we used green raisins with a smoky flavor)

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

However, to save you time... if you only want to make this recipe, 1/2 cup uncooked quinoa = 1 1/2 cups cooked.

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

Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup cooked chickpeas, crushed 1 clove garlic, minced 4 scallions, white and light green parts only, thinly sliced 1/4 cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)

Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste

INGREDIENTS 1/2 cup uncooked quinoa 2 cups spinach, finely chopped 1 tomato, diced 1/2 cup diced cucumbers 1/4 cup raisins 1 and 1/2 tablespoon lemon juice 1 and 1/2 tablespoon... Read More

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns of your choice

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

Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper

2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

1 cup uncooked quinoa 2 cups water 1 cup celery, chopped 1 cup red onion, chopped 2 Granny Smith apples, diced 1 cup cranberries, halved 2 tbsp extra-virgin olive oil 1 tsp thyme 1 - 2 tsp curry powder 1 tsp cinnamon 3/4 cup vegetable broth 1 tbsp maple syrup salt and pepper

Ingredients 2 tsp olive oil 2 - 3 jalapenos, seeded and finely chopped 1/2 bell pepper, chopped into small chunks 1 small zucchini, chopped into small chunks 2 cloves garlic, minced 1 cup uncooked quinoa, rinsed well and drained 1 1/4 cups vegetable broth 1 can (15 oz.)

Since it takes awhile to cook, I always make extra but for this recipe, you need 2 cups cooked or 3/4 cup uncooked quinoa.

Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely chopped almonds 1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking spray.

1 tablespoon olive oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces

Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

1/2 cup uncooked quinoa (100 g) 1/4 cup corn (35 g) 1/4 cup chopped carrots (40 g) 12 Cherry tomatoes 12 black olives 1 avocado Extra virgin olive oil

Cook quinoa on the stovetop per instructions (be sure to wash thoroughly)- mine was 1 cup uncooked quinoa to 1.25 cup water.

1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds

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

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

6 red and orange bell peppers 1 cup uncooked quinoa 1 - 2 cans green chiles (I prefer HOT) 1/2 chopped white onion 1 - 2 ears of corn 1 chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for serving

Ingredients: 1 1/4 cup uncooked quinoa, rinsed and drained 2 cups low - sodium chicken broth (or water) 1 1/2 tablespoons extra virgin olive oil 1 large shallot, minced 5 garlic cloves, minced 1/2 pound asparagus spears, woody ends removed, cut into 1 - inch pieces Kosher salt Fresh ground pepper 1 tablespoon, chopped fresh thyme 1 teaspoon dried oregano 2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts using this method.)

Ingredients: 1/2 cup uncooked quinoa (I like to use a tri-color blend, but any quinoa will do) 3/4 cup minced red onion (about 1/2 of a medium red onion) 3 cloves garlic, minced 1 large lemon, juiced 2 tablespoons olive oil 3/4 teaspoon kosher salt (if you only have table salt, you will need significantly less, so be careful!)

1 cup uncooked quinoa 1 cup halved cherry tomatoes 1 cup diced cucumber 1 cup feta cheese (crumbled) 1/2 cup sliced kalamata olives 1 tablespoon chopped fresh mint 1 tablespoon chopped parsley 1/4 cup roasted pine nuts 4 tablespoon lemon juice 2 tablespoon olive oil sea salt

Ingredients: 1 cup uncooked quinoa, drained and rinsed 1 1/2 cups low - sodium vegetable broth (Low - sodium beef or chicken broth are also great!)

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?

1 1/2 cup / 225 g fresh green peas (or frozen and thawed) 1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion, chopped 2 eggs 1 handful fresh mint and parsley leaves (6 sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese) salt and pepper

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

how many cups of cooked quinoa is equal to 1/4 cups of uncooked??

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

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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.

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