Ebooka przeczytasz w aplikacjach Legimi na:
Odsłuch ebooka (TTS) dostępny w abonamencie „ebooki+audiobooki bez limitu” w aplikacji Legimi na:
170 g quinoa
350 ml cold water
Salt to taste
1 tbsp vegetable oil
130 g cubed fully cooked ham
60 g diced red bell pepper
50 g chopped green onion, white and green parts separated
3 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp soy sauce, or to taste
1 tsp chili-garlic sauce
1 tsp sesame seeds, or to taste
With a strainer, run your quinoa under cold water for 2 mins.
Then get it boiling in water and salt.
Once everything is boiling place a lid on the pot, set the heat to low, and cook the mix for 17 mins.
Now shut the heat and let the quinoa sit for 7 more mins before stirring it.
Stir fry your onions, bell peppers, and ham for 7 mins then add the garlic and cook for 2 more mins.
Now combine in the quinoa and cook everything for 2 more mins.
Shut the heat and add: sesame seeds, vinegar, chili sauce, and soy sauce.
750 g diced chicken breast meat
100 g chopped onion
80 g chopped celery
200 g chopped Granny Smith apples
250 ml chicken broth
150 g of diced mushrooms
60 ml nonfat milk
1 tbsp curry powder
1/4 tsp paprika
80 g quinoa
Add the following to your crock pot: paprika, mushrooms, chicken, curry, onions, milk, celery, broth, and apples.
With a low heat cook everything for 5 hours. Then add the quinoa when 40 mins are left.
Before serving add in your preferred amount of pepper and salt.
45 g quinoa
3 tbsps olive oil
2 tbsps raw sunflower seeds
2 cloves garlic, minced
100 g fresh spinach leaves
2 tsps lemon juice
30 g grated goat gouda cheese
Boil your quinoa in salt and water for 17 mins. Then with a strainer remove all the liquid and clean the quinoa under cold water.
Toast your sunflower seeds in olive oil for 3 mins then add the garlic and cook for 3 more mins.