Quinoa is a nutritious whole grain that was first cultivated about 7,000 years ago in the Andes Mountains of South America.

Everyone’s a winner with no-cook cold tofu salad with peaches, peaches and cucumbers with gochujang vinaigrette and peach tea ...

If I have to name one salad that changed my opinion on salads, it must be the Summer Strawberry Salad recipe. This salad is ...

The post 11 Fall Salads That Skip the Fluff and Go Straight for Comfort, Crunch, and Big Flavor appeared first on Cook What ...

Here, then, is a recipe for spicy cashew nut salad. Be sure your knife is sharp; success lies in thinly slicing the vegetables so that no flavor overpowers the others and the pieces are easy to chew.

Preheat oven to 350. Mix sugar and salt together in small bowl. Set aside. Pour pecans in single layer on cookie sheet. Toast, stirring once, until fragrant, about 7 minutes or so. Be careful ...

Since these salads are served at room temperature, it’s best to use meat that is fairly lean. So remove the skin from the chicken. If you’re using beef, flank steak is always a good choice.

The instructions for quinoa, for example, usually call for cooking it in twice as much water as grain. I found I liked it better for salads with a ratio of 1 3/4 cups of water for every cup of grain.

Place in a large salad bowl. Add avocado, grapefruit sections, pine nuts and, if using, the chicken. Toss together vinegar, honey, soy sauce, ginger and oil; salt to taste.

In a small bowl, mix together salt, pepper and dry mustard. Sprinkle potato mixture with seasonings. Add the sliced eggs and mayonnaise and toss again. Taste; add more salt and pepper if desired.