Brown Rice Apple Bars

GG's Brown Rice, 2 cups thawed
Buttermilk, 1 cup
Applesauce, 1 cup
Vegetable oil, 3/4 cup
Brown sugar, 1 cup
Eggs, 3
Baking soda, 1 tsp
Salt, 1 tsp.
Cinnamon, 1 tsp

Preheat oven to 350.  Grease bottom of baking pan, or muffin tins.  Combine GG's Brown Rice, buttermilk, applesauce and oil.  Beat sugar and eggs until smooth, add flour, baking soda, salt and cinnamon.  Stir in GG's Brown Rice mixture.  Spread in pan or fill muffin tins or paper cupcake liners.  Bake 23-28 minutes for pan or 18-23 minutes for muffins. Sprinkle with powdered sugar.  Healthy and delcious. Guilt-free kid snacks!

Brown Rice Cakes in Two Shakes Breakfast

Brown Rice Cakes in Two Shakes (see recipe)
Egg, 1 poached or fried
Hot Sauce of your choice

Top hot Brown Rice Cake with poached egg and hot sauce.  A bit of fresh cilantro or basil finishes this off wonderfully.  Good morning!

Creamy Wheat Berry Breakfast

GG's Wheat Berries, 1 1/2 cups thawed
Milk, 1 1/2 cup
Honey, 2 tbsp.
Dates, 1/2 cup chopped
Cinnamon, big pinch
Salt, pinch

Combine milk and honey, bring to low boil.  Add GG's Wheat Berries.  Boil for 30 minutes, skimming off the skin every 10 minutes.  Stir in dates cook for 15 more minutes.  Great way to start the day.

Curried Quinoa Cakes W/Mango-Arugala Salad

GG's Quinoa, 1 cup, thawed

Egg, 1

Flour, 2 tbsp.

Curry powder, 1 tsp.

For salad: Arugala, mango, shaved carrots, tomatoes, lemon juice, tahini

Huevos Graincheros

GG’s Brown Rice or GG’s Quinoa, (or a blend)1 cup per person
Eggs, 1 poached per person
Salsa verde, as much as you prefer
Cilantro, small handful chopped
Lime, big squeeze

Distribute GG’s Quinoa or Brown Rice (or a mixture) evenly into two bowls.  Microwave for a few minutes until hot.  In the meantime poach eggs.  Top hot grains with generous amount of salsa verde and cilantro, then egg, then squeeze of lime.  Got avocado lying around?  Marinated tomatoes are a beautiful accompaniment.  Super hot sauce?  Super delish.  We use dinner leftovers with this all the time; roasted veggies, little bit of salmon or chicken all go nicely with hot grains and a poached egg.  Revolutionize your idea of breakfast!

Hush Puppies w/Quinoa & Corn

GG's Quinoa, 1 cup, thawed
Green onion, 1, chopped
Garlic, 3 cloves, chopped
Corn, 1/2 cup, whole kernel
Cilantro, 1/4 cup, chopped
Coriander, 1 1/2 tsp.
Cumin, 1 1/2 tsp.
Agave or sugar, 1 1/2 tsp.
Salt, 3/4 tsp.
Baking powder, 2 tsp.
Wheat flour, 1/2 cup
Eggs, 2
Milk, 1/4 cup
Veg broth, 1/4 cup
Vegetable, peanut or canola oil, enough to fill your skillet 3/4 inch high


Heat oil in heavy bottomed skillet or pot to medium high. Beat eggs, milk and veg broth. Set aside. Stir remaining ingredients together then add egg mixture. Stir until incorporated. Using a 1/4 cup measuring cup, scoop out batter (it will be somewhat thin) and gently pour into hot oil. Make sure oil is fully heated! Hush puppies should immediately rise to the top. Working quickly, cook about 6 hush puppies at a time, turning each after about 2 minutes until they are deep golden brown. Don't be afraid to cook them until they are dark. Let each batch drain on a paper sack or paper towels. Serve over a bed of shredded cabbage and garnish with green onion and tobasco. Total comfort food with plenty of nutrition to boot!

Melissa's Curried Mango & Wheat Berry Salad

GG's Wheat Berries, 1-2 cups, frozen
Mango, 1 sliced
Greens of your choice, big handful
Red curry paste, big tbsp
Lemon, 1
Salt, pepper
Olive oil, tbsp or so
Avocado, 1 sliced (optional)


Heat wheat berries in saucepan over medium heat.  Add olive oil, salt, pepper and curry paste.  Heat thoroughly. Add sliced mango and heat for a minute or two.  Arrange greens of your choice in two bowls.  Top with hot wheat berry mixture.  Squeeze generous amount of lemon over the top.  Garnish with avocado!

Millet-Quinoa "Mashers"

GG's Quinoa, 1/2 cup frozen or thawed
Millet, raw 1 cup
Water, 2 cups
Milk, 1 1/2 cup
Butter, 2 tbsp
Salt & Pepper to taste
Chives or any fresh herbs you'd like



Combine millet, GG's Quinoa and water in saucepan.  Bring to low boil.  Boil until water is absorbed.  Add milk in 1/2 cup at a time until absorbed, about 1/2 hour.  Stir often.  Add more milk until mixture is soft like mashed potatoes.  Stir in salt, pepper nd butter.  Top with chives, herbs or try chopped tomatoes, avocado,  hot sauce or salsa!

Nutty Quinoa Breakfast Delight

GG’s Quinoa, about a cup, thawed
GG’s Wheat Berries, about a half cup, thawed
Cinnamon, 3-4 pinches
Dried fruit of your choice, big handful
Toasted nuts, any kind, two handfuls (dry skillet, med-high heat until you can smell em’)
Yogurt, whatever you prefer or whatever’s in the fridge

Combine all ingredients, except yogurt.  Top yogurt with Quinoa Breakfast Delight.  Hit the ground running!

Persian Brown Rice w/Yogurt, Mango & Saffron

GG's Brown Rice, 1 bag, thawed
Whole milk yogurt, 1 cup
Saffron threads, 1 pinch
Salt, 3/4 tsp.
Butter, 3 tbsp
Mango, Orange zest & raisins (for garnish)


Place saffron threads in 1/2 cup water and let sit for 5 minutes. Blend saffron water into yogurt. Add to rice and mix well. In heavy saucepan melt butter over medium heat. Spread rice mixture evenly over bottom of pan. Make 6 holes in the rice with the bottom of a mixing spoon. Cover tightly and cook for 20 minutes over medium heat. Reduce heat to medium low and cook another 20 minutes until the bottom is golden brown all around. Invert pan onto large serving plate. Garnish with raisins, orange zest, mint and a side of yogurt for dipping. Eat with your fingers!

Quinoa & Fried Sweet Potatoes

GG's Quinoa, 2 cups
Sweet potato, 1
Avocado, 1
Canola, peanut or olive oil, 3 tbsp.
Salt & pepper


Scrub and cube potato. Heat oil in large saucepan to medium heat. Add potatoes, salt and pepper and cover with tight fitting lid. Turn potatoes after about 10 minutes, remove lid continue cooking until browned on all sides.  In the meantime chop avocado and heat quinoa in the microwave or in a small saucepan. Top quinoa with fried potatoes then with avocado.  This is a fabulous breakfast. If you want, top the whole thing with a fried egg. Hot sauce perfects this simple dish. Salty, sweet, fried, creamy, healthy and spicy!

Quinoa Almond Butter Macaroons

GG's Quinoa, 1 1/2 cups frozen or thawed
Sweetened flaked coconut, 4 cups
7 egg whites
Sugar, 1/3 cup (you can use brown sugar if you prefer)
Salt, 1/2 tsp.
Almond Butter, 2/3 cup




Process coconut in food processor until finely chopped. If you have a small processor, like me, you'll need to do it in two batches. Add quinoa to processed coconut and set aside.  Add egg whites, sugar, salt and almond butter to the processor and process until foamy, about 30 seconds.   Combine mixtures.  Refrigerate for half-hour for easier to roll balls, or just throw them on a greased pan or parchment paper in tablespoon sized scoops.  Bake 13-16 minutes at 375. Add whole almonds and super dark chocolate chips to make these a delicious, nutritious Almond Joy cookie.  If you feel like getting fancy press an almond on the top before baking then once they are cool dip the whole cookie in melted chocolate chips and let set on parchment paper.  Serve with coconut ice cream and an Oregon pinot noir and drive your guests mad with delight.
photo: Melissa Fenno

Quinoa Almond Parfait

GG's Quinoa thawed, 3/4 cup, more or less
Almonds, handful
Chopped fresh fruit of your choice
Plain yogurt (I love greek)
Agave syrup or maple syrup (if desired)


Scoop a couple spoonfuls of yogurt into your favorite clear glass cup. Top with a big scoop of quinoa and drizzle with syrup. Sprinkle with chopped fruit and top with almonds.  Repeat. Finish with a bit of yogurt on the top to seal in the parfait (this way it stays good in the fridge a day or two if you make extras). Sprinkle with quinoa and top with an almond and mint sprig to serve. These can be made the night before as long as you finish with yogurt to seal in the parfait. Good for breakfast, lunch or dessert!!

Quinoa Custard W/ Lime & Orange

GG's Quinoa, 1 cup, thawed

Egg yolks, 4

Grated lime & orange zest, 3 tsps of each

Sweetened condensed milk, (14 oz can)

Fresh lime juice, 1/2 cup

 

Beat the egg yolks with the 3 teaspoons of grated lime and orange zest each. Whisk in sweetened condensed milk and fresh lime juice. Add quinoa and stir. This is the cool part: the lime juice essentially "cooks" the egg yolks, and once you let it sit for 30 minutes (stirring once or twice in there) it sets up all by itself! 

At this point you can put it in little cups like pudding and top it with whipped cream. However, if you don't like the idea of the yolks uncooked, spoon the custard into individual ramekins, or a pie dish. Make sure they are buttered. Bake the custard at 325 for 15-20 minutes until it's jiggly but not sloshy. I let mine sit for 10 minutes then unmolded them for a pretty presentation. Homemade whipped cream is a must. Maybe even some orange zest in the whipped cream? Next time I'm definitely going to put some finely diced jalepenos in this custard.  Sweet, spicy, creamy quinoa delightfulness. I'm really pretty excited about this recipe and the directions it could go. What to drink with a creation like this. Any suggestions?

Quinoa Date Brownies

3/4 Cup GG's Quinoa, Thawed

Process cashews, quinoa and coffee beans until well ground. Add all other ingredients except walnuts, and process until mixture begins to come together.  Add walnuts and pulse until incorporated but not ground. Press into pan and keep refrigerated.  Cut into squares when ready to serve. Or you can roll them into festive balls and dust with cocoa powder or toasted coconut.  Use whatever nuts or nut butter you prefer!

Quinoa Ginger Citrus Nut Cake

GG's Quinoa, 2 cups, thawed
Spelt flour, 1 cup
Brown sugar, 1 cup
Fresh ginger, 6 tbsp, chopped fine
Orange juice, 1/4 cup plus zest from the rind
Lemon juice, 1/4 cup plus zest from the rind
Eggs, 3
Butter, 1 stick, melted
Pecans, 1 cup toasted and finely chopped
Baking powder, 1 1/2 tsp
Baking soda, 1/2 tsp
Vanilla extract, 3 tsp



Preheat oven to 350.  Butter and flour medium size baking pan of your choice of shape.  I usually do muffins too, just for fun.  Beat eggs, juices, butter and vanilla.  Add all dry ingredients.  Beat well, but just for a minute or two.  Bake for about 25-30 minutes for muffins and 30-40 for medium cake.  More like 40-50 if doing just one large cake. 
This is a perfect breakfast cake; whole grains, nuts and fruits.  Who says you can't have your cake and be healthy too?   

Quinoa Pineapple Upside-Down Cake

CAKE:
GG's Quinoa, 1 cup
Spelt, wheat or Quinoa flour, 1 1/4 cup
Egg yolks, 2
Baking powder, 2 tsp
Salt, 1/2 tsp
Whole milk, 1/2 cup
Butter, 3/4 stick, softened

PINEAPPLE LAYER:
Butter, 3/4 stick
Brown sugar, 1/2 cup, packed
Fresh or canned pineapple slices (rounds), 6



Heat oven to 350.
I do this whole cake in a large oven-proof saucepan so there is only one pan to mess with. Non-stick works best.  Cast iron gets too sticky.
Pineapple layer:
Melt butter in saucepan over medium.  Add sugar and swirl for a few minutes.  Place pineapple evenly over entire saucepan.
Cake:
Beat butter and sugar until fluffy. Add eggs beating well after each.  Add all dry ingredients beating well until evenly incorporated.  Add milk and quinoa until just combined. 
Pour batter over pineapple layer in saucepan and place whole thing in the oven.  Bake 25-35 minutes. Within a few minutes of removing the cake from the oven, invert cake onto cake plate.  Do not wait or sugar will set and stick to pan. 
This is a great breakfast item; fresh fruit and whole grains!
So good with coconut ice cream for dessert.

Quinoa Sausage Gravy & Toast

GG's Quinoa, 1 1/2 cups, thawed
Ground Sausage, 1/2 lb.
Flour (any type), 3 tbsp.
1% Milk, 2 cups
Rosemary, 1 tbsp. chopped small
Salt
Pepper
Whole Wheat bread, couple slices

First, brown 1/2 lb. sausage on med-med high until cooked with crisp edges, around 15 minutes.  Add 1 1/2 cups cooked quinoa.  Lightly salt and heavily pepper then add rosemary.

Next, sprinkle flour over quinoa-sausage mixture and stir and cook over medium heat until incorporated, a couple minutes.  Slowly pour in 1 cup of 1% milk until it begins to dramatically thicken and comes to a low boil.  Slowly add 1 more cup milk and reduce heat slightly and allow to thicken, stirring constantly.  Bring to a slight boil again then remove from heat.  If gravy is too thick, add milk a few tbsps at a time.  If it is too thin mix 1 tbsp of flour in 1/8 cup COLD milk then add that to hot gravy.  Bring back to a low boil, then remove from heat.  Spoon gravy over whole wheat toast (I am obsessed with Dave's Killer Bread) and top with a poached egg for the Real Deal.

Quinoa Scramble

GG’s Quinoa, 1/2 cup for every 2 eggs
Eggs, 2 per person
Cream cheese, softened about 1 tbsp per egg
Green onion
Butter, couple pats

Heat GG’s Quinoa in skillet over medium heat with butter.  Dollop with cream cheese.  Crack eggs over quinoa and cream cheese, salt and pepper and stir gently.  Cook over medium heat for a few minutes until set but not over cooked.  Sprinkly generously with green onion.  Got leftover salmon?  Break it up and stir it in.  Steak? Chop it up and stir it in.  Serve this over a bit of leftover arugula. Waste nothing!

Quinoa Southern Style

GG’s Quinoa, half a bag, frozen
Salt, ½ tsp
Butter, 2 tbsp

Heat GG’s Quinoa in the microwave or stovetop.  Add salt and butter.  What isn’t delicious with just salt and butter?!

Quinoa-Mango Salsa

GG's Quinoa, 1-2 cups, thawed
Mangos, 2, ripe and cubed
Serrano chili, 2-4 seeded and chopped
Red onion, 1/4 cup chopped
Cilantro, 1/2 cup or more, chopped
Juice of 1 lime
Rice wine vinegar, 3-4 tbsp
Pinch salt


Combine all ingredients.  Serve with chips or as a side dish to any fish.  (In fact, wrap any fish in a piece of parchment paper, pile this salsa on top of the fish and bake at 350 for 12 minutes or so.) 
Top a plate of black beans with this or just put it in your burrito. 
Double or triple the quinoa, add more vinegar and some olive oil and you have a delicious cold salad. 
How about served along side an egg for breakfast?
Endless uses for something with such flavor and fabulous nutrition profile! 
One of our fans decided to cook this down to make a saucy salsa and spooned it over roast pork.  Excellent.  Thx Chris R.! 

Spicy Quinoa Plantain Cakes

GG's Quinoa, 1 1/2 cup, thawed
Plantain, 1 large, very, very ripe (or banana if can't find ripe plantain)
Sugar, 2 tsp.
Eggs, 2
Flour, 2 tbsp.
Red pepper flakes, 1 tsp.
Salt, 1 tsp.
Milk, couple tbsp. (for consistency)
Lime wedges

Mash well plantain (or banana).  Add remaining ingredients adjusting consistency to that of pancake batter with milk and/or flour.  Pour pancake sized servings onto hot greased griddle and cook until deep golden brown-2 to 3 minutes per side.  Squeeze with lots of lime and serve with lime wedges. Delicious served with black beans, soup or just as a bread side to your favorite salad or dinner.  Got sour cream, tomatoes, cilantro?  Throw em' on top!

Sweet Wheat Berry Breakfast

GGs Wheat Berries, 1 cup

Yogurt, 1 cup plain(greek is best!)

Maple syrup, 1/4 cup

Butter, 2 tbsps.

Pear, 1 chopped

Dried fruit of your choice, 1/2 cup

Almonds, 1/4 more or less, chopped

Heat wheat berries and butter in a saucepan until hot.  Mix in maple syrup and dried fruit.  Divide yogurt into two or three bowls and top with hot wheat berry mixture.  Sprinkle chopped pear and almonds on top.  So hearty, so delicious, so quick.  Eggs schmeggs.
Recipe from Carrie Z., one of our wheat berry-lovin' testers.  Thanks!

Ultimate Quinoa-Chocolate Bundt Cake

GG's Quinoa, 1 cup, thawed
Cocoa powder, 3/4 cup
Chocolate chips, 3/4 cup
Baking soda, 1-1/2 teaspoons
Baking powder, 1-1/2 teaspoons
Eggs, 2
Butter, 1/2 cup, melted
Whole wheat flour, 1 3/4 cup
Sugar, 1 cup
Maple syrup, 1/2 cup
Vanilla, 2 teaspoons
Salt, 1 teaspoon
Yogurt, 1 cup
Boiling water, 1 cup




Heat oven to 350. Spray Bundt pan with cooking spray, or oil it up. In food processor, pulverize the quinoa and chocolate chips until well ground. In separate bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, yogurt, butter, vanilla, maple syrup and quinoa-chocolate mixture. Beat for 2 minutes. Add boiling water and stir gently until incorporated. Batter will be a bit thin. Pour into prepared pan. Bake 50-55 minutes. Serve with fresh whipped cream or just a bit of powdered sugar. You will blow your guests away and have zero guilt serving this to your kids.

Wheat Berry Sweet Potato Muffins

Preheat oven to 400 degrees.  Grease 12 cup muffin tins or use paper muffin cups.  Beat sugar and butter, add eggs and sour cream.  Add dry ingredients.  Stir in GG's Wheat Berries and sweet potato.  Fill muffin tins and sprinkle tops with sugar and oatmeal if you'd like.  Bake 15-18 minutes.  Your kids will have no idea these are packed with fiber and nutrients!