Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed ...

4. Add the quinoa, chickpeas, preserved lemon and spices to the vegetables. Toss gently. Season with salt and pepper, and drizzle with olive oil. Garnish with chopped parsley.

It’s easy to cook quinoa in vegetable broth and add enormous flavor ... Today I added sweet potato and bejeweled my pilaf with dried cranberries and wilted baby spinach. The result is beautiful ...

The pilaf comes together in minutes; the quinoa can be cooked hours in advance of a dinner party. Adapted from Janis McLean, executive chef of the Morrison-Clark Inn. Have ready a medium mixing ...

Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and wholesome Mediterranean quinoa bowl. This dish is a celebration of fresh, seasonal vegetables roasted to ...

To make the quinoa salad with edamame and vegetables, first rinse the quinoa under running water to remove the saponin, then drain it well. Toast the quinoa in a pot for a couple of minutes (1 ...

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Nothing says “fresh start to the week” like this Spring Vegetable Stir-Fry with Lemon-Garlic Quinoa! Packed with seasonal goodness like asparagus, snap peas, carrots, and fresh herbs ...

Add quinoa and toast, stirring constantly, for 30 seconds. Stir in broth and bring to a boil then reduce heat to low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue ...