Quinoa Barley Vegetable Pottage Recipes

BARLEY, QUINOA, & RICE PILAF

Steps:

• 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.

QUINOA AND BARLEY BREAKFAST PORRIDGE

Steps:

• For the crockpot method: Mix the first four ingredients (barley, quinoa, salt and water) and cook on low overnight.
• For the stovetop method: Combine the first four ingredients in a saucepan. Bring to a boil. Then simmer covered for about 40 minutes, until all the water is absorbed.
• For both methods continue from here: Fluff with a fork and put into serving dishes.
• Add sweetener, dried fruits and spices, as desired. Basically, as you would like for oatmeal. Similar. Serve with milk or yogurt if desired.
• For Vegan omit the milk and yogurt or sub non dairy milk such as soy milk.

TOASTED QUINOA (OR BARLEY) PILAF

Steps:

• In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
• Carefully stir in quinoa or barley.
• Cook and stir about 5 minutes or until quinoa or barley is golden brown.
• Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
• Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
• Discard bay leaf.
• Gently stir in roasted peppers.
• Season to taste with kosher salt and black pepper.