Put
quinoa in a large serving bowl and add corn, red pepper, green onions, jalapeno, cilantro, and the dressing.
Not exact matches
In a
large serving bowl, add the cooled
quinoa, massaged kale, cranberry relish, plus pomegranate, green onion, mint, and pistachios.
Assembling the salad: Place the cooked
quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing
in a
large serving bowl.
Place dressing
in a
large serving bowl, fold
in just cooked
quinoa, roasted cauliflower, cranberries, and pistachios.
In a
large mixing
bowl, combine
QUINOA, CARROTS, BELL PEPPERS, CUCUMBER, ARUGULA, CHERRY TOMATOES, CORN, and PUMPKIN SEEDS; toss to combine; refrigerate until ready to
serve.
In a
large serving bowl, combine the
quinoa, chicken, basil, Feta cheese, spinach, tomatoes, cucumber and olives and stir until mixed.
As the edamame &
quinoa were cooking, we put everything but the nuts & cranberries
in a
large skillet with some rice vinegar (to taste, didn't measure) and sautéed it until it was all hot & the squash was still crunchy, threw everything
in a
serving bowl & had supper.