Quinoa Garden Recipes

Steps:

• In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Steps:

• Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
• Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
• Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
• Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
• Remove from heat; fluff with a fork.
• Place quinoa and wild rice in a large bowl.
• Stir in green onions, bell pepper and cucumber.
• Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
• Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.