A yummy dish that is packed with nutrients! A stir fry of quinoa mixed with zucchini, bell peppers, broccoli, and pear. Serves 2-4
Author: RatatoullieRosey
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Author: Wendys Kitchen
Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich...
Author: Debs Recipes
Combine chocolate, coffee and spices to create a rich mole recipe. This Easy Pork Mole recipe is great entrée for weeknights or busy weekends.
Author: My Food and Family
Stuffing balls are an interesting departure from the traditional Thanksgiving or Christmas side dish. These balls are delicious and don't take long to...
Author: Geema
This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
Author: Magpie
Make and share this Polenta With Porcini Sauce recipe from Food.com.
Author: PinkCherryBlossom
This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.
Author: Patti599
I know there are lots of variations but I was really taken with this one as it uses barley - found in Better Homes and Gardens.
Author: katew
Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.
Author: Millereg
A Texas-style steak rub worth committing to memory! Easy-to-find spices combine to add fantastic flavor to any steak, while helping to seal in the natural...
Author: Millereg
Make and share this Polenta with Blue Cheese recipe from Food.com.
Author: Rita1652
This dish should be prepared several days ahead of of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so. Very high...
Author: Olha7397
Make and share this Creamy Farro Pilaf With Wild Mushrooms recipe from Food.com.
Author: Bugeah
Make and share this Fast & Easy Beef Barley Soup recipe from Food.com.
Author: PalatablePastime
Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do,...
Author: Barb G.
Israeli or pearl couscous makes this the best tomato soup you've had - it soaks up the soup and is delicious, without any butter or cream! Israeli couscous...
Author: FLKeysJen
I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This...
Author: Gail2293
Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving!...
Author: yooper
I adapted this recipe from an Eastern European Oxtail soup recipe I found at http://easteuropeanfood.about.com/od/crossculturalsoups/r/oxtailbarley.htm...
Author: PhillGreen
This is a versatile, healthy salad that can easily be eaten as the main meal for lunch.
Author: CRUNCHM
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Author: Vegan Courtney
Posted on veganinmiwaukee via Fat Free Kitchen. A flavor filled recipe for seitan pepperoni and directions on how to use it in pizza. Yum!
Author: Sharon123
An apple crisp you can feel good about-with warm apples, cinnamon and sweet crumbs o' vanilla wafer cookies. And yes: that IS a Healthy Living icon!
Author: My Food and Family
Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13" x 18" x 1") . The recipe makes a nice, soft bread...
Author: Wheres_the_Beef
Make and share this Chickpea, Bulgur, and Tomato Pilaf recipe from Food.com.
Author: dicentra
From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!
Author: Kozmic Blues
Great dish- gluten free to serve as a side or beneath a grilled salmon steak or a grilled chicken breast piece. Similar to a cous cous salad. If gluten...
Author: Jubes
Svyata Vechera, the Holy Supper, was an important feast on both the Uniate and Orthodox Christian calendars.
Author: Olha7397
Based on a recipe from a package of Nature's Earthly Choice Red Winter Wheat Whole Grain Wheat Berries. The wheat berries can be cooked either on the stovetop...
Author: mersaydees
With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose...
Author: Dan-Amer 1
Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.
Author: Engrossed
Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!
Author: Sharon123
Make double or quadruple batches of this stuff. It lasts very nicely for future use, and makes a great food gift.
Author: Millereg
The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries.
Author: PalouseBrand
Make and share this Ultimate Power Bar recipe from Food.com.
Author: kelli.kasperek
This is a biggest loser recipe served with Turkey Roulade and mushroom gravy for a Healthy holiday Meal.Total time does not include making Cornbread.
Author: cmore
This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a...
Author: strawberrybird
A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.
Author: Maeleigh
Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!
Author: robynmorgan
This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it...
Author: Mandy
this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.
Author: chia2160
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Author: COOKGIRl
My neighbor made this for a picnic forever ago, and it is super easy to make. Easy to change it your own liking. Sometimes the onions can be too strong,...
Author: Tara
This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year). Chorba Frik served with Borek...
Author: Sarah Boudjema
My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it...
Author: gemini jodi
The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often...
Author: misspia