Preheat the oven to 400 degrees Fahrenheit. Drizzle the beets with olive oil and wrap in aluminum foil. Roast for 30 to 40 minutes or until tender.
While the beets are roasting, bring a small pot of water to a boil. Add a dash of salt and diced carrots. Boil for 5 to 7 minutes or until tender.
In a food processor, combine the carrots, ginger, rice vinegar, maple syrup, sesame oil, salt, black pepper, and olive oil. Taste and adjust the ingredients as necessary. If needed, add water to thin, one tablespoon at a time.
Squeeze the pouch of quinoa and barley to separate the grains. Microwave on high for 90 seconds.
Once the beets are cooked, peel off the skins and cut into cubes. Combine the beets, grains, and greens. Serve with carrot ginger dressing and top with sunflower seeds.
1 package Nature's Earthly Choice™ Quinoa and Barley
1 cup shredded mozzarella cheese (plus more for topping)
⅓ cup pesto
1 pint cherry or grape tomatoes, halved
Salt and pepper
Preheat the oven to 375 degrees Fahrenheit. Cut the zucchini lengthwise and scoop out the flesh, leaving about ½ inch. Place in a greased baking dish, drizzle with olive oil, and season with salt and pepper.
In a large bowl, combine the quinoa and barley, mozzarella cheese, and pesto. Scoop into the zucchini and top with mozzarella.
Bake for 10 minutes. Add the tomatoes, then bake for 15 minutes or until the zucchini is tender. Garnish with fresh parsley and serve.
Warm olive oil in a large skillet over medium heat. Cook the onion and bell pepper until tender, about 5 to 7 minutes. Add the garlic and cook for 1 minute.
Add the ground turkey, using more oil if needed. Cook until no longer pink. Add the black beans, tomatoes, corn, chiles, quinoa and barley, and taco seasoning. Cook for 5 minutes or until heated through, stirring constantly. Mix in 1 cup of shredded cheese.
Top with remaining cheddar cheese. Once melted, garnish with cilantro or avocado. Serve as is or with tortilla chips.