Quinoa Mexi 6 Layer Ww Core Recipes

Steps:

• Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
• While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
• Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
• Spread quinoa in a large baking dish.
• Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
• Bake at 450°F for 20 minutes.
• Broil for an additional 3-5 minutes to turn the cheese golden.

Steps:

• Spray an 8X8 baking pan.
• Mix the fruit ingredients in the pan and stir well.
• In a separate bowl, mix together crisp mix.
• Spread this mixture over the berry mixture to make a top crust.
• Bake at 350°F for 40-45 minutes or until topping gets crunchy.

Steps:

• Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
• Coat a nonstick cookie sheet with cooking spray.
• Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
• Roast until very soft, about 35 to 40 minutes.
• Remove from oven and let cool.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
• Add 3 chopped garlic cloves.
• Swirl skillet to mix and cook until fragrant, about 10 seconds.
• Add mushrooms and 1/4 teaspoon salt, or to taste.
• Increase temperature to high and cook, stirring often, 6 minutes.
• Remove from heat and stir in cubed butternut squash; let cool.
• Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
• Slowly bring to a boil, wisking constantly until slightly thickened.
• Cover and remove from heat.
• Scrape flesh of roasted squash halves into a large bowl.
• Mash with a potato masher, then add milk mixture and stir to combine.
• Season to taste with salt and pepper.
• Coat a 9 X 12-inch pan with cooking spray.
• Spoon half of mashed squash into bottom of pan and spread into an even layer.
• Top with 3 uncooked noodles and spoon over 1-1 1/2 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
• Cover pan with foil and bake 40 minutes.
• Remove foil and bake 10-15 minutes more.
• Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Steps:

• Cut chicken into 2 inch pieces.
• In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
• Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes.
• Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
• Serve chicken and sauce over rice.