Wydawca: BookRix Kategoria: Styl życia Język: angielski Rok wydania: 2018

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Opis ebooka 25 Recipes with Quinoa - part 2 - Mattis Lundqvist

Recipes:Quinoa and KaleQuinoa with PortobelloQuick Quinoa BreakfastGarbanzo-Quinoa-MixMake Quinoa Great Again - MixLentils and Quinoa with GarlicQuinoa Turkey LoafQuinoa BurgersQuinoa SaladSoy-flavoured QuinoaQuinoa Salt Flakes FlavouredQuinoa Taco Style FlavouredAspargus-Quinoa with RaisinsHot Quinoa with PecansQuinoa PilafBanana-Walnut-Quinoa BreakfastQuinoa Salad with Almonds and MintQuinoa PorridgeRed Wine Flavoured QuinoaParsley Garnished Quinoa with Mushrooms and ShrimpsQuinoa CasseroleZucchini-Ham-Cheese mix with QuinoaQuinoa-Spinach Veggy MixCelery-Quinoa BowlChicken-Quinoa Bowl

Opinie o ebooku 25 Recipes with Quinoa - part 2 - Mattis Lundqvist

Fragment ebooka 25 Recipes with Quinoa - part 2 - Mattis Lundqvist

Mattis Lundqvist

25 Recipes with Quinoa - part 2

From breakfast snacks to fine desserts and main dishes - measurements in grams

BookRix GmbH & Co. KG80331 Munich

Quinoa and Kale

Servings: 5

Ingredients:

500 ml water

170 g quinoa

10 leaves kale, cut into small pieces

3 tbsps olive oil

2 tbsps lemon juice

1 tsp Dijon mustard

1 large garlic clove, minced

1 tsp fresh cracked black pepper

1/2 tsp ground sea salt

125 g pecans

150 g currants

110 g crumbled feta cheese

Directions:

Boil your quinoa in water then place a lid on the pot, set the heat to low, and let the contents gently boil for 15 mins. Let the quinoa sit for 3 more mins with the lid and then remove the lid to let it loose its heat.

Get a bowl, mix: salt, olive oil, pepper, lemon juice, garlic, mustard, and kale. Add in your quinoa, feta, currants, and pecans.

Stir everything to evenly coat the kale leaves.

Enjoy chilled or warm.

 

 

Quinoa with Portobello

Servings: 4

Ingredients:

60 g quinoa

250 ml water

1 pinch salt

1 tbsp olive oil

1 tsp minced garlic

1 small sweet onion, chopped

75 g Crimini/Portobello mushrooms, sliced

1 small sweet potato, peeled and diced

1/4 tsp cayenne pepper

Salt and pepper to taste

30 g chopped, toasted pecans

Directions:

Toast your quinoa for 6 mins then add some salt and water.

Get everything boiling, place a lid on the pot, set the heat to low, and gently cook the quinoa for 22 mins.

Simultaneously, stir fry your onions and garlic in olive oil for 7 mins.

Add in: pepper, mushrooms, salt, potatoes and cayenne.

Place a lid on the pan and cook everything with a low heat for 22 mins.

Stir the mix every 5 to 7 mins and add some water if necessary.

Combine the potato mix with the quinoa and stir the contents to evenly distribute the potatoes throughout.

Enjoy warm.

 

 

 

 

 

Quick Quinoa Breakfast

Servings: 5

Ingredients:

170 g quinoa

500 ml water

500 ml apple juice

150 g raisins

2 tbsps lemon juice

1 tsp ground cinnamon, or to taste

Salt to taste

2 tsps vanilla extract

Directions: