Saturday, November 30, 2019

Pineapple Pie

Pineapple Pie | #Pineapplecreamcheesedessert #Pineapplepudding #Pineapplecake #Easynobakedesserts #3ingredientdesserts #Pineapplepierecipes #Pineapplecobblerrecipes #Easypierecipes #Chocolatedesserts #Pineapplepierecipes #Peachesandcreampie

Ingredients

  • 1 250g package of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 cup sugar
  • 1 cup crushed pineapple, with juice
  • 1 unbaked frozen pie shell

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, beat together cream cheese, 1/2 cup sugar, salt, eggs, milk and vanilla extract. Set aside.
  3. In a small saucepan, stir together cornstarch, 1/2 cup sugar and crushed pineapple. Bring to a boil and boil for 2 minutes, stirring constantly. Let cool a few minutes and then pour into pie shell.
  4. Pour cream cheese mixture on top of pineapple mixture. Bake for 10 minutes then reduce heat to 325F and bake an additional 50 to 55 minutes, or until center is set.
  5. Let cool before serving.

  Recipe adapted >>>>>  here

Wednesday, November 27, 2019

EASY SALMON PATTY RECIPE

EASY SALMON PATTY RECIPE | #Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salmonpattiesrecipecanned #Salmonpattiesrecipeeasy #Salmoncakesrecipe #Salmoncroquettesrecipesouthern #Easysalmoncakes #Salmonpattieseasycanned


Ingredients

  • 15 oz. canned salmon large bones removed
  • 2 eggs
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 small bell pepper finely diced
  • 2 tbsp. mayonnaise
  • 2 tbsp. Dijon mustard
  • 2 tbsp. chopped scallion
  • salt to taste
  • olive oil or vegetable oil for frying

Instructions

  1. Place the salmon into a medium mixing bowl, and gently flake with a fork.
  2. Add the rest of the ingredients and mix everything well.
  3. Using a 1/2-cup as a measure, form small patties with your hands.*
  4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
  5. IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

Recipe has been adapted from >>>>>  here

Tuesday, November 26, 2019

CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

  • 1 tablespoon olive oil
  • 1/2 of 1 yellow onion, diced (optional)*
  • 1 teaspoon minced garlic
  • 1 can (10 ounces) red enchilada sauce (I use mild)
  • 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
  • 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 teaspoons chili powder
  • 4 ounces full fat cream cheese, softened
  • 1 package (8 ounces) sharp cheddar cheese, freshly grated
  • 2 cups pre-shredded rotisserie chicken
  • Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

  1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
  2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
  3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
  4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
  5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here

Sunday, November 24, 2019

Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

  • FOR BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • FOR PRALINE ICING:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
  5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

Friday, November 22, 2019

Texas Cinnamon Butter

Texas Cinnamon Butter | #Orangehoneybutter #Garlicparmesanbutter #Cookingrecipes #Flavoredbutter #Breadrecipes #Dippingsauce #Brownsugarbutter #Cinnamonsugarbutter #Raspberryhoneybutter #Cinnamonbutterrecipe #Cookingrecipes #Homemadebutter



Ingredients

  • 2 sticks butter, softened
  • 1/4 c. honey
  • 1 tsp. ground cinnamon, plus more for sprinkling
  • 1 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract


Instructions

  1. In a large bowl, combine all ingredients. Using a hand mixer, beat all ingredients until fully combined and butter is slightly whipped.
  2. Place butter in a ramekin and garnish with a sprinkle of cinnamon. Slather on everything.

Recipe has been adapted from >>>>>  here



Rated 4.6/5 based on 788 customer reviews

Thursday, November 21, 2019

Pumpkin Spice Truffles

Pumpkin Spice Truffles | #Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts #Ricekrispietreatshalloween #Ricekrispietreatsfall #Dessertrecipes #Falldesserts #Deliciousdesserts #Pumpkindessert

Ingredients

  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/3 cup (72g) pumpkin puree
  • 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/2 teaspoon pumpkin pie spice*
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted
  • Topping
  • 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
  • optional garnish: extra graham cracker crumbs or cinnamon/sugar

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
  4. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Recipe adapted >>>>>  here

Thursday, November 14, 2019

Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

  • 7 medium sweet potatoes the ones with the orange flesh, skin on
  • 30 oz chicken breast 800 g, skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
  • cilantro or parsley optional - to serve
  • Buffalo sauce :
  • 2/3 cup Frank's Red Hot Original Sauce
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter
  • 1 tsp cornstarch + 1 tbsp water

Instructions

  1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
  2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
  3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
  4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
  5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
  6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Wednesday, November 13, 2019

BAKED ZUCCHINI FRIES

BAKED ZUCCHINI FRIES | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Healthycasserolerecipes #Easyketomeals #Zuchiniboats #Chickenzucchinirecipes #Bakedzucchinifries #Chickenbreast #Zucchiniboatrecipes #Parmesanzucchinifries



Ingredients

  • Zucchini Fries
  • 2 medium zucchini
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian spice
  • Lemon Parsley Aioli (optional)
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tbsp, finely chopped parsley
  • salt and pepper


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
  2. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
  3. Crack the egg in a small bowl or container and lightly beat it.
  4. Add the parmesan and spices to a separate bowl or container and stir to combine.
  5. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
  6. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
  7. To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

recipe adapted >>>>>  here



Rated 4.4/5 based on 120 customer reviews

Monday, November 11, 2019

Creamy Parmesan Orzo With Chicken And Asparagus


#Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchickenrecipe #Chickenrecipesvideos #Cookingrecipesvideos #Foodrecipeshealthydinner #Foodvideos #Tastyvideosdinners


Ingredients

  • 1 lb chicken breast, boneless and skinless (about 3)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 cup asparagus, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups orzo, uncooked
  • 2 cups half and half
  • 3 cups chicken broth, low sodium, or water
  • 1 1/2 cups Parmesan cheese, grated
  • 2 tbsp parsley, chopped, for garnish

Instructions

  1. Season the chicken breasts with salt, pepper and paprika on both sides.
  2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
  3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
  4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
  5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
  6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
  7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
  8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
  9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

recipe adapted >>>>>  here

Wednesday, November 6, 2019

Italian Lemon Almond Flour Cake

Italian Lemon Almond Flour Cake | #Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

Ingredients

  • 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
  • 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
  • 2 tablespoons whipping cream or milk (I used 1.5% milk)
  • 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
  • 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
  • zest of 4 lemons, about 2 tablespoons
  • 4 large eggs, separated
  • 1 teaspoon lemon extract
  • 40 grams (about 2 tablespoons) of limoncello or lemon juice
  • berries and powdered sugar as garnish, optional

Instructions

  1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
  2. Combine the white chocolate and milk / cream in a microwave safe bowl.
  3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
  4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
  5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
  6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

RECIPE ADAPTED >>>>>  here

Monday, November 4, 2019

Mocha Cheesecake Brownies

Mocha Cheesecake Brownies | #Peanutbutterbrownies #Bakedgoodsrecipes #Blondiebrownies #Dessertbars #Browniecookies #Deliciousdesserts #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Bakingvideosdesserts #Bakesaletreats #Easydesserts

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder1
  • 1/4 teaspoon salt
  • optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
  • Cheesecake Layer
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large Eggland's Best egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) white chocolate chips

Instructions

  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

RECIPE ADAPTED  >>>>>  here

Friday, November 1, 2019

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped
  • For the Dressing:
  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here