RED APPLE HOOCH BOWLA
Provided by Guy Fieri
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a large pitcher or bowl with ice. Add whiskey, apples, cinnamon syrup and apple schnapps. Pour in cranberry juice and splash of sweet and sour mix.
- Pout into glasses and garnish with cinnamon sticks and red apple slices.
- In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
INCA RED QUINOA SALAD WITH SWEET APPLE CHICKEN SAUSAGE
Crunchy red quinoa is tossed with baby beets, red bell pepper, orange zest and mint in a honey-mustard pomegranate vinaigrette, and served with sweet apple chicken sausage and orange slices for a delicious lunch or dinner salad.
Provided by al fresco
Time 20m
Yield 8
Number Of Ingredients 16
Steps:
- Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
- Meanwhile, bring a large pot of water to a boil, add red quinoa stir in. Reduce to a simmer, cover and cook until quinoa is tender, 10 - 15 minutes. Quinoa should be crunchy. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
- In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.
- Slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad. Chill or serve immediately
- Arrange with the orange slices and garnish with fresh mint.
Nutrition Facts : Calories 270 calories, Carbohydrate 35.1 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 3.9 g, Protein 10.9 g, SaturatedFat 1.7 g, Sodium 332.8 mg, Sugar 12.9 g
INCA RED QUINOA TABBOULEH
This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks.
Provided by Gaia22
Categories Grains
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
- Stir and allow it to cool off for about 1 hour.
- Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
- Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.
Nutrition Facts : Calories 163, Fat 8.2, SaturatedFat 1.1, Sodium 342.5, Carbohydrate 20.2, Fiber 2.8, Sugar 2.1, Protein 4
INCA SALAD
Make and share this Inca Salad recipe from Food.com.
Provided by Dancer
Categories Grains
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
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