Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
I am glad to see you here today with a great vegetarian salad, again! I have a, Holy Bible lesson, about, happiness, today! Recounting the Mercy of God, Psalm 137:8, (NKJV). I love vegetarianism!
Step one should read:
“Place quinoa in a fine-mesh sieve and rinse under cold water. In a medium saucepan combine quinoa and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender and liquid is absorbed.”