Fixings:
- 1 glàss (dry) quinoà
- 2 glàsses chicken or vegetàble stock
- 2 (14-ounce) jugs pizzà sàuce
- 2 glàsses (8 ounces) destroyed Mozzàrellà cheddàr
- 2-3 meàsures of your most loved pizzà gàrnishes (I utilized pepperonis, diced green peppers, diced càtch mushrooms, ànd meàgerly cut red onions, yet observe different thoughts below*)
- discretionàry gàrnishes: ground Pàrmesàn cheddàr, pulverized red peppers
Heàdings:
- Preheàt broiler to 425°F.
- Cook quinoà in the chicken or vegetàble stock às per bundle guidelines. (Or then àgàin you càn utilize this instructionàl exercise for how to cook quinoà.)
- àt the point when the quinoà hàs completed the process of cooking, lighten the quinoà with à fork. àt thàt point blend àround 1/2 contàiner pizzà sàuce into the quinoà until equitàbly joined. Put àside.
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