Quinoa Salad and Warm Wheat Berry recipes
In a big saucepan, mix the wheat berries and onion with three half cups of the inventory and 1 teaspoon of salt; deliver to a boil. Cowl and simmer over reasonably low warmth till the wheat berries are tender however chewy, about 1 hour. Take away from the warmth.
In a medium saucepan, mix the quinoa with 2 cups of the inventory and half teaspoon of salt and produce to a boil. Cowl and simmer over low warmth till the quinoa is tender and many of the liquid has been absorbed, about 12 minutes. Take away the quinoa from the warmth and stir. Cowl and let stand for five minutes, then add to the wheat berries.
Stir the remaining half cup of inventory into the grain combination if it appears dry. Cowl and cook dinner over average warmth, stirring often, till warmed by, about 5 minutes. Stir within the parsley, season with salt and pepper and serve.
1 1/2 cups wheat berries (about 3/4 pound), rinsed
1 large onion, finely chopped
5 1/2 to 6 cups beef stock or canned low-sodium broth
1 cup quinoa (6 ounces), rinsed
1/3 cup finely chopped flat-leaf parsley
Freshly ground pepper
tags #quinoa #quinoa salad #Warm Wheat Berry
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