Serving size:: 3 ounces of steak, 1 scant cup quinoa and 2 Tbs dressing
Nutrition::
Calories – 488; Carbohydrates – 46 grams
- chopped cilantro
- chopped tomatoes
- black pepper
- cayenne pepper
- ground cumin
- EVOO
- LS Soy sauce
- lime juice
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I’m sure that this would work as well with any whole grain like brown rice, but it was wondeful with the quinoa. And no salt.
- Carrots - 2 or diced
- Parsnips - 1 or 2 diced
- Squash - diced
- quinoa
PermaLink at: http://www.purewow.com/entry_detail/recipe/6741/Tabbouleh-gets-a-makeover.htm#_is=1nxj9ggjpuf37ucc29ohkjhwy
Serve w/ Pita
- extra-virgin olive oil
- quinoa
- low-sodium or homemade vegetable stock or broth
- finely chopped mint leaves
- finely chopped tomatoes
- finely chopped red bell pepper
- Kosher salt and freshly ground black pepper
I used an 8 inch square baking dish and it was VERY full. You could also spread this into a thinner casserole by using a 9×13 baking dish.
- cumin
- chili powder
- cayenne pepper
- cooked quinoa
- vegetable broth
- oil
- shredded Mexican cheese
- diced green onions
For the almonds: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees.
- rice vinegar
- Dressing:
- uncooked quinoa
- soy sauce
- sesame oil
- minced garlic
- sugar
- ground ginger
PermaLink at:: http://www.purewow.com/entry_detail/recipe/5949/A-warm-weather-grain-salad.htm#_is=1nxj9ggjpuf37ucc29ohkjhwy#ixzz2UAvNVqwx
You can use the Salad dressing at this link; it works well:: http://www.recipething.com/recipes/show/15852-beet-pear-and-goat-cheese-salad
- finely chopped flat-leaf parsley leaves
- extra-virgin olive oil
- champagne vinegar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- crumbled feta cheese
- almond oil
- quinoa
- thinly sliced mint leaves
“Pureeing quinoa with a mushroom stock or broth not only thickens this soup but also imparts a creamy texture and taste, eliminating the need to add cream. Quickly slice the cremini mushrooms by using an egg slicer.
- garlic
- water
- Marsala wine
- mushroom stock or broth
- unsalted butter
- dry mustard
- dried dill
- fresh thyme leaves
- Worcestershire sauce
- kosher salt and black pepper
Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/
To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.
- quinoa
- maple syrup
- cinnamon
- vanilla extract
- olive oil
- quinoa
- kosher salt
- freshly ground black pepper
- crushed red pepper flakes
- dried dill
- dried oregano
- broth or water
- SPINACH MIXTURE:
- olive oil
- garlic,
- chopped
- organic baby spinach
- small organic lemon
- kosher salt
- freshly ground black pepper + more for serving
- freshly ground nutmeg
- Quinoa
- Light Coconut Milk
- Vegetable Broth or Water
- Large Shallots
- Coconut Oil*
- Fresh Pomegranate Seeds
- Cups-ish Organic Baby Spinach
- Toasted Pistachio Nuts
- Orange Juice**
- Fresh Thyme or 1 tsp. Dried Thyme
- Salt/Pepper