Ingredients:

• 1 package Nature’s Earthly Choice^™ Quinoa and Barley
• 2 cups plain or vanilla Greek yogurt
• ¼ cup maple syrup
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 bananas, sliced
• 1 teaspoon vanilla extract (optional)
• Crushed nuts (optional)

Directions:

1. Combine the Greek yogurt, maple syrup, cinnamon, nutmeg, and vanilla extract, if using. Taste and adjust as necessary.
2. Squeeze the pouch of quinoa and barley to break up the grains. Add to the yogurt and mix. Top with banana, nuts, and cinnamon. Serve cold.

Ingredients:

Beet Quinoa and Barley Salad

• 2 medium beets, stems and leaves removed
• Olive oil
• 6 cups leafy greens of choice
• 1 package Nature’s Earthly Choice^™ Quinoa & Barley
• Sunflower seeds (optional)

Carrot Ginger Dressing

• 2 large carrots, peeled and diced
• 2 tablespoons fresh ginger, peeled and diced
• 3 tablespoons rice vinegar
• 2 tablespoons maple syrup or honey
• ¼ to ½ teaspoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅓ cup olive oil
• Water

Directions:

1. 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.
2. 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.
3. 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.
4. Squeeze the pouch of quinoa and barley to separate the grains. Microwave on high for 90 seconds.
5. 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.

Ingredients:

• 4 zucchini
• 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
• Olive oil
• Parsley

Directions:

1. 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.
2. In a large bowl, combine the quinoa and barley, mozzarella cheese, and pesto. Scoop into the zucchini and top with mozzarella.
3. Bake for 10 minutes. Add the tomatoes, then bake for 15 minutes or until the zucchini is tender. Garnish with fresh parsley and serve.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• ½ red onion, diced
• 2 garlic cloves, minced
• 1 package Nature’s Earthly Choice^™ Quinoa and Barley
• ½ cup seasoned breadcrumbs
• ¼ cup fresh parsley, chopped
• ½ cup Parmesan cheese
• 2 eggs, lightly beaten
• Salt and pepper, to taste
• Olive oil

Directions:

1. In a large skillet, warm olive oil over medium-high heat. Cook the sweet potatoes for 12 to 15 minutes or until slightly soft. Add the onions and garlic, then cook for 5 minutes.
2. Transfer everything to a large bowl. Mash with a potato masher or large fork. Add the quinoa and barley, breadcrumbs, parsley, Parmesan cheese, eggs, salt, and pepper. Mix well.
3. Form the mixture into equal-sized patties. Fry 2 to 3 minutes on each side or until crispy. Serve with greens or in a sandwich.

Ingredients:

• 1 pound ground turkey
• Olive oil
• 1 medium yellow onion, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 15 ounces black beans
• 15 ounces diced tomatoes, drained
• 8 ounces corn
• 8 ounces green chilis
• 4 tablespoons taco seasoning
• 1 package Nature’s Earthly Choice^™ Quinoa & Barley
• 2 ½ cups shredded cheddar cheese
• Cilantro or avocado (optional)

Directions:

1. 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.
2. Add the ground turkey, using more oil if needed. Cook until no longer pink. Add the black beans, tomatoes, corn, chilis, quinoa and barley, and taco seasoning. Cook for 5 minutes or until heated through, stirring constantly. Mix in 1 cup of shredded cheese.
3. Top with remaining cheddar cheese. Once melted, garnish with cilantro or avocado. Serve as is or with tortilla chips.