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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Mixed quinoa — white, red, black for visual appeal and varied texture
Concentrated lemon — cakes, frostings, glazes, curds
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Mixed quinoa — white, red, black for visual appeal and varied texture
Concentrated lemon — cakes, frostings, glazes, curds
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in a medium sized saucepan bring quinoa, chicken broth and 1/4 cup of lemon juice to a boil. then reduce to simmer, put the lid on, and cook for 10-12 minutes or until quinoa is light and fluffy. when done remove it from the heat. 2. in a small bowl, whisk together 1/8 cup lemon juice, olive oil, parsley, garlic and roasted red peppers. add salt and pepper to your liking. 3. stir lemon mixture into the cooked quinoa. serve warm.