Ingredients
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Amount
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Measure
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Ingredient
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| cups | quinoa, uncooked | | cups | cranberries, dried, juice-sweetened | | cup | Edamame, cooked & shelled | | cup pieces or chips | walnuts, organic | | cups, chopped | pecans | | stalks | green onion, chopped | | medium (approx 2-3/4 | Peppers, sweet, red/yellow/orange, raw, chopped | | tablespoons | real maple syrup | | cups | white balsamic vinegar | | tablespoon | salt | | tablespoon | black pepper, to taste | | tablespoon | olive oil, extra virgin | | cup, grated | Carrots |
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Steps
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Sequence
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Step
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| 1 | add 4 cups of dried quinoa to the rice cooker with 8 cups of filtered water. once quinoa is cooked and cooled a bit fluff with fork. | 2 | finely chop green onion and yellow and orange peppers. | 3 | steam edamame according to brand instructions. | 4 | add all ingredients together in the biggest bowl you have... maybe the biggest pot you have>>> mix well. add any other spices or herbs you like for taste. i like to also sometimes add chopped parsley and cherry tomatoes.. this takes great served on a bed of greens or arugula, maybe with a side of avocado or hummus. Thiskeeps for a week in the fridge if it lasts that long...BTW this recipe makes a TON of food,so half it if you aren''t an athlete or a big eater like me. |
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