Is there truly a time of the year when the creamy soups are out of place? No, it is not. No matter if you serve them warm in bad weather or eat them cooled when it’s hotter, it’s all the same: a soft and nutritious experience. This time let the champignons and brown mushrooms do their thing together with quinoa and coconut milk.
Try this mineral-packed, vitamin-loaded side-dish. The low on calorie quinoa and the peas give this salad a beefy, hearty texture, while the almond flakes and even the bell pepper add some crunchiness to it. Complete it with some avocado and savory herbs. You can serve it with style, if you want, by molding it into forms. Your guests will be in awe!
Start your morning with these lovely-looking egg muffins. They are not sweet treats, but cheesy and delicious egg-based snacks made from pleasantly chewy quinoa and mildly crispy yet moist veggies. Whether you serve them warm or cold they’ll help you start your day in a sunny way.
Try the delicately chewy texture of cooked quinoa and creamy cooked peas mixed with savory onion and slightly crunchy bell pepper. Enrich them with a lemon-flavored basil and dill dressing. Serve with style by making cylinders with the help of a cookie ring. And why don’t you add more kick to your salad by topping with goat cheese?
The raw freshness of a salad has warm weather and summer written all over it. You can make it richer by adding quinoa and shrimp. Take the time to fry the shrimp on both sides for a crunchier texture and cook the quinoa separately for 20 minutes for a fluffier one.
Hello, and good morning! Who’s up for a Mexican brunch? Because that’s what we have in store for you today. This chicken and quinoa bowl is also packed full of veggies and spiced up with lots of seasoning, so it’s going to be a pleasure to wake up and serve this savory dish.
Let’s eat light tonight and make a wonderful salad. To make it perfectly balanced, we’ve filled it with all our favorite ingredients. The base ingredients are quinoa, apple, and avocado, set upon a bed of fresh salad. To give it a new and interesting flavor, we’ve prepared a strawberry-based dressing. It is quite a complex one, so we dearly invite you to try it.
How about a healthy, vegetarian twist on sandwiches? Instead of bread, use large Portobello mushroom caps baked in olive oil. Make the patties with quinoa, flour, and zucchini. Add these to the mushrooms together with refreshing baby spinach, tomato, bell pepper, and red onion.