I found
their toasted uncooked quinoa crust to be too dry and crunchy.
Not exact matches
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
Add
uncooked quinoa to pot and stir for 1 - 2 minutes, this will «
toast» your
quinoa.
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
Rather than cooking the
quinoa to its traditional fluffy wonderfulness, I simply
toasted the
uncooked seed and added it directly to the salad.