QUINOA:
Combine 2 cups quinoa + 1 (32-oz) carton of chicken stock in a large saucepan.
Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes.
Fluff with a fork and let cool for 5-10 minutes.
DRESSING:
Combine ½ cup extra virgin olive oil,
Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes.
Fluff with a fork and let cool for 5-10 minutes.
DRESSING:
Combine ½ cup extra virgin olive oil,
½ cup fresh squeezed lemon juice,
1 Tbsp pure maple syrup,
1 tsp salt
¼ tsp pepper in a mason jar.
Screw on the lid and shake until well combined.
IN A LARGE BOWL, COMBINE:
Cooked quinoa
1 diced English cucumber
1/2 chopped red onion
1 pint blueberries
1 can drained and rinsed garbanzo beans
1 cup chopped pistachios
1 cup chopped parsley
1/2 cup chopped mint
1 cup crumbled feta
Dressing
Screw on the lid and shake until well combined.
IN A LARGE BOWL, COMBINE:
Cooked quinoa
1 diced English cucumber
1/2 chopped red onion
1 pint blueberries
1 can drained and rinsed garbanzo beans
1 cup chopped pistachios
1 cup chopped parsley
1/2 cup chopped mint
1 cup crumbled feta
Dressing
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