Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then
fluff quinoa with a fork.
Remove the lid of the quinoa when most of the liquid has been absorbed by the quinoa and
lightly fluff the quinoa with a fork.
Assemble the bowls by placing a serving
of fluffed quinoa in one half, and the pinto bean chili filling up the other half.
Allow the quinoa to cook for the next 15 minutes, then switch off the heat
before fluffing the quinoa and letting it sit covered for another 5 minutes.
Build the bowls: Add the steamed kale to the pot
of fluffed quinoa and toss together.
With the help of the fork pull apart all the jackfruit pieces and
fluff quinoa.
With the help of two forks pull apart jackfruit and
fluff quinoa.
Fluff the quinoa / corn mixture with a fork and allow to cool slightly.
Toss well with fork,
fluffing quinoa.
After 15 minutes, remove from heat,
fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.
Uncover and
fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
Remove from heat;
fluff quinoa with a fork.
Remove pan from heat,
fluff quinoa with a fork.
Fluff quinoa with a fork and serve.
Next,
fluff the quinoa with a fork, ensure there is no water left in the lentil pot and the lentils are cooked all the way through.
Uncover after 5 minutes, and
fluff quinoa with a fork, allowing it to cool but running quinoa under cold water until it reaches room temperature.
Remove from heat and
fluff quinoa.
Turn off heat,
fluff the quinoa and let cool.
Remove lid and
fluff quinoa with a fork.
Fluff the quinoa with a fork and let it cool.
Fluff quinoa with a fork and transfer to a medium bowl.
Then,
fluff the quinoa with a fork.
Fluff the quinoa with a fork, then toss it with the chickpeas and vegetables.
When all the water is absorbed,
fluff the quinoa with a fork.
Using a fork,
fluff quinoa and wild rice, then add both to skillet.
Turn off heat and let stand for five minutes,
fluff quinoa with a fork (the liquid should be mostly absorbed).
Remove from heat and
fluff quinoa with a fork.
Once all the water is absorbed and you can
fluff quinoa with a fork, remove from heat and transfer quinoa to a large mixing bowl.
After 15 minutes,
fluff quinoa with a fork and transfer to a large bowl to allow to cool.
Turn off heat and
fluff quinoa with a fork.
Fluff quinoa with a fork and extend it on a plate to cool it down.
Remove lid and
fluff quinoa with a fork, then recover and let sit for 5 minutes (this is what gets is super fluffy).
Fluff quinoa with a fork and toss with some of the dressing; transfer to a large bowl and set aside.
Fluff the quinoa with a fork, cover, and set aside.
Fluff the quinoa and set aside to cool.
Then remove the lid,
fluff the quinoa with a fork and let cool for about 15 minutes.
Remove from heat and
fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
Fluff the quinoa, spread it out on a baking sheet and refrigerate to chill about 10 minutes.
Fluff the quinoa with a fork, and add the chia seeds, cherry tomatoes, kalamata olives, red onion, mint, feta, olive oil, and vinegar.
Use a fork to
fluff the quinoa, and put the lid back.
Once cooked,
fluff the quinoa with a fork.