Showing results 21 - 40 of 71 for quinoa.
This dish combines quinoa with the delicious flavor combination of sweet pears, tart pomegranate seeds and peppery watercress.
When preparing quinoa, always make sure to rinse it several times in cool, running water to remove its often bitter tasting coating before cooking.
Quinoa is naturally wheat and gluten free and is a good source of complete protein for vegans and vegetarians. Try it in this quick and flavorful pilaf.
Red quinoa shares the same nutrients and easy-to-prepare traits as its plain sister but adds extra color to these stuffed artichokes.
A twist on common quinoa dishes, here the good-for-you grain is cooked in cider with smoked sausage, dried cranberries and hearty greens.
This recipe combines favorite fall vegetables with one of our favorite gluten-free grains. Use both white and red quinoa for a rich autumnal color.
Thick, juicy halibut steaks coated with flavorful Cajun seasoning are a wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the halibut is matched by the savory quinoa. If your Cajun seasoning blend doesn't include salt, add 1/4 teaspoon salt for seasoning the halibut.
Quinoa flakes are gluten-free and make an excellent replacement for oats in this otherwise classic crumble. Look for quinoa flakes in the cereal aisle. A small scoop of vanilla ice cream or a dollop of whipped cream completes this dessert.
The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein.
An unfried "fried" rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound diced firm tofu for even more protein and texture. From The Whole Foods Market Cookbook
These vegetable-packed baked quinoa cakes are excellent served hot or at room temperature. Make smaller cakes and serve them as appetizers at your next party, if you like.
Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onions, wine, cashews and sundried tomatoes, you'll enjoy a carnival of flavors and textures. Serve this alongside baked tofu chunks or your favorite lean protein.
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
Look for dried oyster mushrooms in the produce department and make sure to remove their tough stems before using.
A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
This gluten-free crust is enriched with almond meal, a natural partner for the apricots and almond pastry cream. Fresh or canned apricots can be used in this tart.
Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
This colorful salad travels well for a nutritious and portable lunch.
Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh veggies for lunch, dinner or picnics.
Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.
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