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MMK Fresh 1.25-1.31 100%

$8.39 lb Sunrise Special Quinoa Breakfast Bowl A Delicious and healthy bowl of rainbow quinoa, black beans and kale scrambled with an egg.

https://www.pdf-archive.com/2017/02/01/mmk-fresh-1-25-1-31/

01/02/2017 www.pdf-archive.com

ITN+Cookbook 7.1 99%

SALADS Delish Detox Salad Spicy Avocado Cucumber Salad Quinoa Confetti Salad California Quinoa Salad Dill-icious Lemony Tomato Cucumber Salad SMOOTHIES &

https://www.pdf-archive.com/2016/01/08/itn-cookbook-7-1/

08/01/2016 www.pdf-archive.com

BRASSERIE AZUR MENU 8-web version 93%

ENTREES / APPETIZERS SoupE DU JOUR $8.00 Méditerranean Soup of the Day Gazpacho de légumes du soleil $9.00 Garden Vegetables Gazpacho with BASIL AND grissini Fritto misto De fruits De mer $16.00 Fried Calamari, SHRIMPS AND SCALLOPS, SERVED WITH TARTARE SAUCE Foie gras EN TERRINE* $13.00 Foie Gras TERRINE, SERVED WITH MANGO CHUTNEY AND TOAST * Saumon fumé, CITRON ET CRÈME FRAÎCHE $11.00 Smoked Salmon, LEMON, SOUR CREAM AND TOAST CROUSTILLANT DE CREVETTES, BASILIc ET SAUCE BBQ $10.00 CRISPY SHRIMPs, BASIL AND BBQ SAUCE TRADITIONNEL Tartare de Filet DE bœuf $14.00 TRADITIONAL Beef Tartare, Garlic Croutons, and Shaved Parmesan, PREPARED AT THE TABLE Escargots de Bourgogne $12.00 GARLIC BUTTERED SNAILs POULPE POÊlÉ aux agrumes, pommes de terre tiÉdes et tapenade $21.00 Petit farcis niçois** $11.00 pan seared octopus, warm potatoes, citrus and tapenade MEAT STUFFED GARDEN VEGETABLES ** CEVICHE DU JOUR $12.00 ARTICHOKE CARPACCIO WITH PARMESAN, ARUGULA, AND LEMON DRESSING Tartare de Thon, MANGUE ET AVOCATS $19.00 GRADE A Tuna Tartare, MANGO AND AVOCADO CARPACCIO D’ARTICHAUTS, PARMESAN, ROQUETTE ET SAUCE CITRONNÉE BURRATINA, TOMATES HEIRLOOM, BASILIc ET HUILE D’OLIVE ORGANIQUE $16.00 $14.00 FRESH BURRATINA, HEIRLOOM TOMATOES, ORGANIC OLIVE OIL AND BASIL Ratatouille et roquette, œuf mollet AVEC VINAIGRETTE DE TOMATe $10.00 Garden vegetables Ratatouille, Arugula, POACHED EGG WITH TOMATO DRESSING salades / salads Salade Niçoise au Thon MI-cuit $21.00 Traditional NiÇoise Salad with Pan Seared GRADE A Tuna Salade Composée « Brasserie Azur »** $15.00 SALADE DE QUINOA FAÇON TABOULé $11.00 Cobb Salad, Avocado, Bacon, Blue Cheese, CHICKEN, Eggs and Tomato WITH RANCH DRESSING ** Kale and Chicken Salad with Caesar Dressing and Shaved Parmesan SALADE DE CAESAR DE Kale au poulet $16.00 taboulé style quinoa salad Salade de chèvre chaud ET MIEL ** $22.00 shrimp, arugula, grapefruit, carrot, yellow bell pepper with citrus dressing “FRISée salade”, goat cheese, bacon, tomato, and croutons with honey dressing ** salade de crevettes et roquette $13.00 MON-FRI in n’ out in 45 minutes Because we know your time is money!

https://www.pdf-archive.com/2015/07/23/brasserie-azur-menu-8-web-version/

23/07/2015 www.pdf-archive.com

Winter Menu 92%

Slice $3.50 Whole Quiche $11.99 whole $4.95 seasonal veggies, roasted red pepper hummus, organic mayo, whole grain mustard, choice of bread and optional cheese Chicken Salad Quiche half $2.95 half $2.95 whole $4.95 Choose from two of the following for $5.50 Half sandwich, quiche, soup, garden salad, quinoa salad or fruit salad.

https://www.pdf-archive.com/2012/12/11/winter-menu/

11/12/2012 www.pdf-archive.com

Menu-Retail.PDF 92%

Southwest Chile Lime Ranch with Chicken (half 320 Cal / whole 650 Cal) Smoked, pulled chicken raised without antibiotics, romaine, arugula, adobo corn blend, quinoa tomato sofrito blend, fresh cilantro and masa crisps tossed in freshly made chile lime rojo ranch and topped with feta and avocado.

https://www.pdf-archive.com/2018/04/12/menu-retail/

12/04/2018 www.pdf-archive.com

speisekarte 88%

Salad with small Soup of choice EUR 7,60 SALATE Quinoa-Fenchel-Orangen-Salat mit Haselnüssen Quinoa-Fennel-Orange-Salad with Hazelnuts EUR 5,20 kleiner Blattsalat mit Balsamico-Dressing small Green Salad with Balsamic-Dressing EUR 1,50 DESSERTS Ricotta-Orangen-Kuchen Ricotta-Orange-Cake EUR 3,20 Black &

https://www.pdf-archive.com/2015/12/09/speisekarte/

09/12/2015 www.pdf-archive.com

Green Truck Menu - Production Catering 88%

Spices Grilled Brussel Sprouts [vegan] Brussel Sprouts + Vegan Bacon + Grilled Onions SERVED WIT H Organic Quinoa + Kale Caesar Salad Seasonal Agua Fresca + Assorted Dessert Options Don’t Panic - It’s Organic!

https://www.pdf-archive.com/2015/05/09/green-truck-menu-production-catering/

09/05/2015 www.pdf-archive.com

Summer 2016 Party Menus 87%

Fennel Jelly Or Warm Crispy Piglet Belly Salad Red Quinoa, Pickled Beetroot &

https://www.pdf-archive.com/2016/08/09/summer-2016-party-menus/

09/08/2016 www.pdf-archive.com

Carta Sushi Go Downtown 87%

Salmón crocante en quinoa y phila por dentro, nueces acarameladas por fuera.

https://www.pdf-archive.com/2017/11/11/carta-sushi-go-downtown/

11/11/2017 www.pdf-archive.com

Zoes Kitchen Boxed Lunch Options 86%

590 calories MEDITERRANEAN SALAD TRIO BOWL Trio of pesto farro, zesty quinoa and cauliflower rice with housemade tzatziki, Italian salsa verde, feta, cucumbers and fresh dill.

https://www.pdf-archive.com/2018/08/29/zoes-kitchen-boxed-lunch-options/

29/08/2018 www.pdf-archive.com

healthyBearMenuBoard1a 84%

free £6.50 Tamari braised chicken, quinoa, red pepper, mango &

https://www.pdf-archive.com/2015/11/13/healthybearmenuboard1a/

13/11/2015 www.pdf-archive.com

(Print) Kitchen+Rescue+Pak+Bundle 83%

AVOCADO OIL 30 MIN 15 MIN SHRIMP SPINACH QUINOA CANOLA OIL Peel and devein the raw shrimp.

https://www.pdf-archive.com/2017/04/01/print-kitchen-rescue-pak-bundle/

31/03/2017 www.pdf-archive.com

MMK Fresh 1.18-1.24 82%

$2.99 ea Sunrise Special Quinoa Breakfast Bowl A Delicious and healthy bowl of rainbow quinoa, black beans and kale scrambled with an egg.

https://www.pdf-archive.com/2017/02/01/mmk-fresh-1-18-1-24/

01/02/2017 www.pdf-archive.com

HEALTHY HAPPY LUNCH 81%

H C N LU H E A LT H Y L U N C H I D E A S 1 1 rebanada pan de granos germinados + 3 rebanadas de pavo natural + 10 jitomatitos cherry en mitades + 1/2 taza de blueberries 2 1/2 taza puré de camote amarillo + 1/2 taza de chícharos cocidos + 6 palitos de apio + 10 uvas verdes 3 1 pita integral pequeña + 2 cucharadas de hummus natural + 1/2 taza de zanahoria en palitos + 1/2 taza de mango en cubitos 4 2 tostaditas de arroz integral + 1 cucharada de mantequilla de almendra + 1/2 taza de jícama en palitos + 1/2 manzana en rebanadas (montar con tostaditas y mantequilla) 5 1/2 taza de quinoa cocida (agregar un chorrito extra de leche de coco) + 1 puñito de almendras + 1/2 pepino en rebanadas + 1/2 taza de frutos rojos (mezclar con la quinoa y almendras) 1 barrita de amaranto y miel + 1/2 taza de pechuga natural en cubitos + 1/2 taza de zanahoria rayada + 10 fresas en mitades 7 2-3 bolitas de espirulina y plátano + 1/2 taza de yogurt griego sin azúcar + 1/2 taza de jícama rayada + 1/2 taza de blueberries 8 1 rebanada pan de granos germinados + 1/2 aguacate + 1 taza de germinado de alfalfa + 1/2 taza de melón en cubitos 9 1 tortilla integral de granos germinados + 1 cucharada de mantequilla de almendra o cacahuate + 10 jitomatitos en mitades + germinado de alfalfa + 1/2 plátano en rebanadas (armar wrap con tortilla y mantequilla, puedes endulzar con miel de maple) 10 2 hotcakes de harina de avena + 1 cucharada de mermelada de chía + 1/2 taza de ejotes al vapor + 1/2 manzana en cubitos 6 BOLITAS DE ESPIRULINA Y PLÁTANO • • • • • • • 3 plátanos maduros 2 tazas de harina de almendra 1 taza de coco deshidratado 3 cucharadas de miel maple o 10 gotitas de stevia 2 cucharadas de espirulina 3 cucharadas de chía 1/4 de taza de almendras 1.

https://www.pdf-archive.com/2014/08/26/healthy-happy-lunch/

26/08/2014 www.pdf-archive.com

Online menu 80%

Served with spinach and feta quinoa.

https://www.pdf-archive.com/2018/03/20/online-menu/

20/03/2018 www.pdf-archive.com

pdf menukaart herfst 80%

Broodplankje met pesto, olijventapenade en kruidenboter € 6,50 Cappuccino van bospaddenstoelen met eekhoorntjesbrood, briochetoast en ceppes poeder € 6,95 Kruidige pompoensoep met gebakken scampi, gember, appel en pompoenpittenolie € 7,75 Rundercarpaccio met truffelmayonaise , Parmezaanse kaas, rucola en pijnboompitten € 14,50 Carpaccio van hert met balsamico crème, gewelde zwarte pruimen en gefrituurde knolselderij € 15,50 Dun gesneden gemarineerde zalm met mousse van teriyaki, gel van Yuzu en frisse salade € 13,50 Salade met zwarte quinoa, rode biet, appel walnoten en geitenkaas € 12,95 Hoofdgerechten:

https://www.pdf-archive.com/2016/11/01/pdf-menukaart-herfst/

01/11/2016 www.pdf-archive.com

HFW 4DayLiquidFast1.docx 79%

● Organic vegetables ● Organic fruits (Low-glycemic) ● Hummus ● Organic greens of all kinds ● Sprouted beans/lentils (fresh, not canned) ● Vegetable soups ● Sprouted brown/wild rice or quinoa (Clogging) Foods to avoid:

https://www.pdf-archive.com/2016/11/23/hfw-4dayliquidfast1-docx/

23/11/2016 www.pdf-archive.com

TPHF Newsletter - March2016 79%

Bone Recipe Chicken, rice and quinoa salad Serves:

https://www.pdf-archive.com/2016/03/08/tphf-newsletter-march2016/

08/03/2016 www.pdf-archive.com

WATT RestaurantMenu July2017 lowres web 78%

12 chia seed, goji berry, rice milk, banana, toasted quinoa, red currant pecan &

https://www.pdf-archive.com/2017/07/14/watt-restaurantmenu-july2017-lowres-web/

14/07/2017 www.pdf-archive.com

JT Catering Menu portrait 77%

bake) Pumpkin-Chipotle with herbed crema or Chèvre with Spicy Pepper Jam Green Salad with dried cherries and sunflower seeds, seasonal vinaigrettes* 5 | pp Seasonal Kale and Quinoa Salad* 7 | pp Muffaletta Salad* 8 | pp Hearts of romaine tossed with slivers of ham and salami, pepperoncini, provolone in a Chopped Olive Vinaigrette Side Salads:

https://www.pdf-archive.com/2017/04/12/jt-catering-menu-portrait/

12/04/2017 www.pdf-archive.com

PrimoMenu2017 77%

Quinoa Salad ..........................19.90 Arancini Balls .........................................9.90 Chargrilled lamb served on a quinoa, cherry tomato, roast pumpkin, feta and spinach salad with an aoili dressing.

https://www.pdf-archive.com/2017/03/25/primomenu2017/

25/03/2017 www.pdf-archive.com

Little Billys Menu 76%

honey balsamic (gf)(v) Grilled Haloumi and Quinoa roasted red capsicum, red onion &

https://www.pdf-archive.com/2017/11/21/little-billys-menu/

21/11/2017 www.pdf-archive.com

BT 12 17 REVENDEDOR BR 75%

Metálicos • Nativa SPA Quinoa • Linha Arbo com até 30% de lucro • E muitas oportunidades imperdíveis!

https://www.pdf-archive.com/2017/08/15/bt-12-17-revendedor-br/

14/08/2017 www.pdf-archive.com

LaughingSeedDinnerMenu 74%

    DINNER MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A board of house cured, brined or smoked vegetables, which changes seasonally.  Served with savory condiments,   house made crackers and crostini.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  Add chipotle ranch dressing .75  LOCAL CHEESE PLATE (GFI option)  Changes daily.  Please ask your server about today’s options from Blue Ridge Mountain Creamery.  Served with our ginger-date chutney and house baked cherry walnut toast.  SOUP of the DAY  Ask your server about today’s offfering.  small plates  STUFFED AVOCADO (V, GFI)  $8  A perfectly ripe avocado half filled with seasoned “cauliflower” rice and topped with Romesco sauce.   Garnished with cured poblano peppers.  OASIS QUINOA (V option, GFI) $7  A blend of quinoa, dates, parsley, red pepper, and smoked almonds. Served with orange-yogurt dressing.  PIEROGIS $8  Traditional potato filled pastry with local porter béchamel and candied shallots on a bed of wilted kale.  BEET TARTARE (V, GFI option) $7  Diced beets blended with capers, mustard, onion, parsley and spices served on crostini with cashew ricotta  GRILLED CAESAR (V option, GFI option)  $7  Chopped grilled romaine lettuce with shaved parmesan, house croutons and vegan Caesar dressing.  POBLANO “SARDINES” (V, GFI option)  $5  House cured poblano peppers with roasted garlic oil and crostini.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,                         Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini                                             Additions:  House made Purple Kraut $1.5, Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cucumber  LAUGHING SEED SALAD   (V, GFI)  $12  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts, sprinkled with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $14  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with   our red cabbage kraut, avocado, seeds, sprouts and your choice of dressing.  more salads on reverse            CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh “pastrami,” cured portabella mushrooms,” Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $13  Vermicelli rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili- peanut dressing.  MEDITERRANEAN (V option, GFI option)  $13  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.  sandwiches  All sandwiches are served with blue corn chips and our side of the day.  Vegan Daiya cheese can be substituted.  For locally  made Eat More Bakery gluten free vegan bread or buns add $1.00  For a small salad or jalapeno onion fries add $2  THE SEED BURGER (V, GFI option) $11  A beet, black bean, carrot and onion burger seasoned with roasted garlic and Worcestershire.   Served on our house made bun with horseradish aioli, lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar,   goat or feta $1 Add avocado $2   REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed organic tempeh, Swiss cheese, grilled onions, house made purple kraut  and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A sweet and tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  entrées  HARMONY BOWL (V, GFI)  small $11/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh,   steamed seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option)  $13  A whole wheat flour tortilla filled with our chorizo style tofu, grilled peppers and onions, black beans and rice and tossed  with our chipotle barbecue sauce. Topped with cheddar cheese and salsa. Served with a small salad.                                                                   LOW COUNTRY ROLLUPS (V option)  $12  Our tangy tofu barbecue wrapped in flour tortillas and baked with cheddar cheese. Topped with tahini mustard sauce and  served with blue corn chips and southern slaw.  THAI PANANG CURRY (V, GFI option)  $16  Sautéed seasonal vegetables with oyster mushrooms and bok choy in a mild coconut milk based curry sauce. Served over  jasmine rice with strips of crispy fried seitan or tofu and a lentil papadam.  CAULIFLOWER PICADILLO (V, GFI)  $16  Our spin on the traditional Latin mainstay. A tangy cauliflower hash with capers and olives, accompanied by coconut rice,  Cuban black beans, marinated onions, and grilled plantains.  PORTOBELLO ROULADEN (GFI)  $16  Thinly sliced and grilled Portobello caps wrapped around pickled vegetables and served with creamy  mashed potatoes and smoked tomato gravy  STROGANOFF  $16  Egg noodles, grilled seitan, grilled Portobello mushrooms and wilted spinach in a velvety sour cream sauce.   Topped with tempura fried cremini mushrooms  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara  with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet pate.     

https://www.pdf-archive.com/2016/05/05/laughingseeddinnermenu/

05/05/2016 www.pdf-archive.com