Sentences with phrase «like cooked quinoa»

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!

If you don't eat couscous because of gluten or other reasons, you can sub in any one of your favorite gluten - free grains, like cooked quinoa, millet, etc..

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!

I really like cooking quinoa and adding feta, cranberries and walnuts to it with a drizzle of EVOO.

Not exact matches

We always keep cooked millet or quinoa in the fridge so we easily can create patties like these or to make our soups more filling.

I haven't thought of cooking quinoa like pasta — that's a great idea.

* 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

For this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2 - 3 hours.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

I have some plain (cooked) quinoa in the fridge — this recipe seems like the perfect way to use it up!

Coconut milk is great for cooking rice and quinoa in, too - for a breakfast dish, cook quinoa in coconut milk, like a porridge (or your beloved oatmeal) add dried cranberries, banana, etc..

I like using a pressure cooker for soups (my favourite is a lentil tortilla soup), my vegan bolognese sauce and coconut curry with quinoa.

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

Quinoa (Chenopodium quinoa, or goosefoot) is in fact not technically a cereal grain at all, but is instead what we call a «pseudo-cereal» — our name for foods that are cooked and eaten like grains and have a similar nutrient pQuinoa (Chenopodium quinoa, or goosefoot) is in fact not technically a cereal grain at all, but is instead what we call a «pseudo-cereal» — our name for foods that are cooked and eaten like grains and have a similar nutrient pquinoa, or goosefoot) is in fact not technically a cereal grain at all, but is instead what we call a «pseudo-cereal» — our name for foods that are cooked and eaten like grains and have a similar nutrient profile.

TIP: Enjoy this salad with some baked cripsy tofu / tempeh, or cooked pseudo-grains like quinoa, buckwheat groats, farro — for complete protein!

Also, you can cook sides like rice, bulgur or quinoa in bulk and in advance too.

When the veggie are cooked to your liking add about 1/2 cup of cooked quinoa to the mixture and stir together.

When cooking my quinoa I like to add about 1/2 teaspoon of kosher salt to the water to flavor the grain as it cooks.

If you're in a time crunch, you can skip this step or you can substitute a quick - cooking grain like quinoa.

So, I played and decided I liked the thought of adding cooked quinoa to the flour mix.

For what it's worth, I've found one pancake recipe that I really like for breakfast which is not sweet: Quinoa Whole Wheat Greek Yogurt Pancakes from Cooking Classy.

If you like these Slow Cooked Caribbean Black Beans with Mango, be sure to check out my other Weight Watchers friendly recipes including Skinny Black Bean Mango Salsa, Skinny Delicious Black Bean Soup Recipes, Weight Watchers Skinny Cheese & Black Bean Nachos, Cumin - Scented Blacks Beans & Quinoa and Skinny Black Bean Brownies

Quinoa is like a sponge and when cooked in a coconut milk curry leaf and mustard seed laden sauce like this one it's just packed with flavour.

You can use it to cook simple carbs like rice or quinoa and to add rich flavor to sauteed vegetables.

I cook quinoa or brown rice pasta at the same time they cook, adding a boiled vegetable like asparagus or broccoli and drizzling with tahini on quinoa and pre-made pesto on the pasta.

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

I like to cook a lot of quinoa to keep in the fridge and try to have at least one kind of legume either cooked from scratch or in a can.

Here's a tip — plan ahead: soak and cook quinoa, lentils and a few other ingredients like chickpeas and buckwheat and keep on - hand in the fridge for multiple recipes throughout the week.

Or this quinoa flakes is really like a flake and than it makes more sense to me why you don't mention cooking it.

I've also found that it's a great food for any time of the day, especially breakfast when you can cook it like oatmeal: Simmer the quinoa with milk and top it whatever fruit you have, and then sprinkle with cinnamon, nuts, and honey.

I liked the texture the cooked quinoa gave them.

Like that you do not have to cook the quinoa first.

I always like to add a little onion and bell pepper to mine, along with a little panko (cooked quinoa would be a great sub for the panko).

Do note that this quinoa banana bread will definitely be dense because of the cooked quinoa, and it will not be like normal banana breads that we are used to.

It cooks up nearly exactly like quinoa with a scanty 2:1 ratio of liquid.

I've been trying to find new ways to cook with quinoa — looks like I'm going to have to try this recipe soon:)

Quinoa: I haven't tried this recipe with any other soaked seed or grain, but I suspect that it would work with anything that cooks in water like a porridge, like teff as I did in my flourless quinoa gluten free chocolateQuinoa: I haven't tried this recipe with any other soaked seed or grain, but I suspect that it would work with anything that cooks in water like a porridge, like teff as I did in my flourless quinoa gluten free chocolatequinoa gluten free chocolate cake.

The relish is mighty tasty as a side dish as well, and we often serve this sauce with cooked grains like quinoa or barley.

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

You could also, like you mentioned, use avocado to add some substance to the salad and also, well not raw, but you can add things like some cooked beans or a grain like quinoa or rice and it bulks up the salad to turn it into a meal.

Just like in a rice pilaf dish, if you lightly pan fry the quinoa in a bit of olive oil before adding the broth or water, the cooked quinoa ends up a bit more fluffy and flavorful.

P.S., just like regular fried rice, using day old cooked quinoa is crucial to flavour and texture.

Lately, I've been on a kick of cooking with ancient grains, like, our favorite simple einkorn wheat berry salad or southwest quinoa salad with chipotle dressing.

Organic Brown Rice Quinoa Fuselli Pasta (also available as spaghetti pasta)-- My older brother is a chef, so I like to say that he got all of the «cooking genes».

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.

I do like to cook the quinoa or rice separately because I don't want it to absorb all the broth in the soup but it's up to you.

I often have a bowl of cooked quinoa in the fridge to use for quick dinners like quinoa salad, or to serve with baked tofu or steamed veggies.

Quinoa is a small seed that can be cooked like any other grain (rice, for example).

Quinoa cooks like any other grain — you simmer it in liquid until the grain absorbs it.

While the instructions on the packaging says I need to cook quinoa in 1:2 ratio with water, I like adding thrice the amount of water because it makes the quinoa nice and fluffy while twice the amount retains a crunch.