Thoroughly rinse
quinoa in a fine mesh strainer (this is important or it will be bitter).
Rinse
the quinoa in a fine mesh strainer and drain well.
Rise uncooked
quinoa in fine mesh strainer and place in saucepan with 1 cup of watermelon juice.
Place
quinoa in a fine mesh strainer.
Rinse
quinoa in a fine mesh strainer.
1 Place
the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
Not exact matches
* 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
Be sure to rinse the
quinoa thoroughly
in a
fine mesh strainer to remove the bitter outer coating.
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup
quinoa (I used black
quinoa), rinsed thoroughly
in a
fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped
fine * 1 cup black
quinoa, rinsed
in cold water and drained (use a
fine mesh strainer for this, as
quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed
in the
strainer with the
quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
Different brands of
quinoa have different recommendations, but I recommend giving it a quick rinse
in a
fine mesh strainer.
If you decide to soak the
quinoa, rinse it well (with a
fine mesh strainer) and then combine with 1 and 1/4 cup water
in a medium size pot and bring to a boil.