Sentences with phrase «using toasted quinoa»

If you've read even just a few of the baked good recipes here on Simply Quinoa, then you know that I love using toasted quinoa flour.

Not exact matches

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.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

I've found when I use quinoa flour in recipes that have a strong flavor base (like chocolate or coffee), I can't taste the quinoa, but in more delicately flavored recipes, you might want to consider toasting your quinoa flour.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

That said, if you're new to using quinoa flour you may want to try toasting the flour ahead of time to help mellow the flavor a bit.

1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup

Do you generally toast quinoa flour when you use it - I recently made the quinoa cookies from «Good to the Grain», and while I liked them, there is a distinct flavour that goes with using quinoa flour... but your cookies look gorgeous...

-LSB-...] Crunchy Quinoa Crusted Avocado Fries Falafel Tacos with Avocado Sriracha CreamHow to Use Avocados on Your Skin to Fight the Effects of Aging Lemon Avocado Chickpea Mash Panko Baked Avocado Tacos Roasted Garlic Avocado Toast + Hemp Seeds & Red Chili Flakes -LSB-...]

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

Truth be told, both times I used it so far I forgot to toast it, and it was just fine (it has a mild, nutty flavor similar to quinoa's).

Carrots are «ribboned» using a vegetable peeler for a fun shape, and the quinoa is toasted to bring out some nutty undertones, which gives the salad a nice brown hue.

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

Slow - Cooker Barley and Chickpea Risotto from Foxes Love Lemons Stuffed Portobello Mushrooms With Feta from Real Simple (with Bulgur) Spicy Thai Coconut Quinoa from Chow (gluten - free) Edamame & Veggie Fried Brown Rice from Poor Girl Eats Well (gluten - free if using Tamari or gf soy sauce) Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan from Food for my Family (with Buckwheat, gluten - free) Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce from Cookie and Kate

We love it on a mixed green salad with chopped veggies, toasted almonds, and fresh sprouts, but you could use it on a quinoa or rice salad, in a veggie rice bowl, or straight up as a veggie dip.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

I used 1/4 cup toasted quinoa flour.

I've found when I use quinoa flour in recipes that have a strong flavor base (like chocolate or coffee), I can't taste the quinoa, but in more delicately flavored recipes, you might want to consider toasting your quinoa flour.