Quinoa Ham And Pepper Breakfast Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
• Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Steps:

• RINSE the quinoa well, at least three times.
• COOK the quinoa, covered, in two cups of water, as if you were cooking rice (in other words, bring to a boil, reduce to a simmer, and until all liquid is gone, about 20 minutes).
• While the quinoa is cooking, rinse, peel, and dice the other vegetables.
• In a large frying pan, without any oil or fat, sauté the slices of ham one or two at a time (depending on how large your pan is; you want them to lay flat and become brown and crispy).
• After all the ham is frizzled, stack the slices on a cutting board and dice the ham.
• When the quinoa is cooked, place it in a large bowl to cool, and add the diced ingredients and toss.
• Dress with olive oil and vinegar, and adjust seasoning with salt and pepper.

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
• Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
• Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

Steps:

• In a small saucepan, bring broth and ham to boil.
• Add quinoa. Reduce heat and cover. Cook for 15 minutes or until all liquid has been absorbed.
• In a frying pan, melt butter.
• Add onion, zucchini, red pepper, salt, pepper and cayenne. Sauté until vegetables are tender/crisp.
• Stir in the cooked quinoa and cranberries. Heat through.
• Enjoy!

Steps:

• Prepare grill for cooking.
• Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
• Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
• While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
• Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.