Type what you have

Ingredients

• ✓ brazil nut
• water
• quinoa
• vegetable bouillon
• broccoli
• red onion
• pomegranate
• olive oil
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. 2 Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. 3 Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ brazil nut
• basil
• olive oil
• pine nut
• parmesan cheese
• garlic
• chili powder

Instructions

1. 1 Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

By FUZZYGREENMONKEY

Ingredients

• ✓ brazil nut
• almond
• walnut
• pecan half
• date
• red candied cherry
• green candied cherry
• all-purpose flour
• sugar
• baking powder
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 5x9-inch loaf pans with greased parchment paper.
2. 2 Combine almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
3. 3 Sift together flour, sugar, baking powder, and salt. Combine with nut mixture and mix well.
4. 4 Beat eggs and vanilla, add to nut and flour mixture and mix well.
5. 5 Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

By Richard Reisner