Village Harvest Rice

Joanne Weir’s Quinoa Pilaf with Dried Blueberries

Vittles — Tue, 31 Jan 2012 20:06:20 +0000

Recipe: Quinoa Pilaf with Dried Blueberries

Ingredients

1 tablespoon vegetable oil
1 cup Village Harvest Golden Quinoa
1 ¾ cup water
1/3 cup dried blueberries
1/3 cup dried sliced figs
1/8 teaspoon nutmeg
½ teaspoon kosher salt
Freshly ground pepper

Instructions

Warm the oil in a small saucepan over medium heat. Add the quinoa and stir until lightly toasted and sizzling, about 3 minutes. Add the water, blueberries, figs, nutmeg, salt and pepper. Bring to a boil then adjust the heat so the water is barely simmering. Cover the pan and cook until the liquid is absorbed and the quinoa is tender, about 15 to 20 minutes.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

My rating 5 stars: ★★★★★ 1 review(s)

Garden Quinoa Lentil Salad

Vittles — Tue, 31 Jan 2012 20:00:03 +0000

Recipe: Garden Quinoa Lentil Salad

Ingredients

1 cup Village Harvest Golden Quinoa, heated
1/2 cup cooked bulgur
1/2 cup cooked lentils
1/4 cup cooked mung beans
1 cup diced cucumbers (seeds removed, skin-on)
1/2 cup diced tomatoes
1/2 cup diced red bell pepper
2 Tbsp. olive oil
2 Tbsp. chopped cilantro
2 Tbsp. chopped parsley
2 Tbsp. lemon juice
2 tsp. minced garlic
1 tsp. red wine vinegar
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Instructions

Combine quinoa, bulgur, lentils and mung beans in a large mixing bowl. Toss with cucumbers, tomatoes, peppers, olive oil, cilantro, parley, lemon juice, garlic, vinegar, salt and pepper.
Nutritional Analysis*: Calories 140, Fat 6g, Cholesterol 0mg, Sodium 160mg, Carbohydrates 17g, Fiber 4g, Sugars 2g, Protein 4g, Calories From Fat 38%

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

My rating 5 stars: ★★★★★ 1 review(s)

Southwestern Whole Grains

Vittles — Tue, 31 Jan 2012 19:57:19 +0000

Recipe: Southwestern Whole Grains

Ingredients

2 (10 oz.) pkg. Village Harvest Whole Grain Creations with Corn & Black Beans
1 cup cherry tomatoes, halved
3/4 cup chopped, blanched green beans (1-inch pieces)
1/4 cup diced poblano peppers
1/4 cup chopped cilantro
2 Tbsp. toasted pine nuts
2 Tbsp. olive oil
1 Tbsp. lime juice
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. chopped garlic
1/2 tsp. kosher salt

Instructions

Combine Whole Grain Creations, tomatoes, green beans, poblano peppers, cilantro and pine nuts. Toss with olive oil, lime juice, cumin, chili powder, garlic and salt.
Nutritional Analysis*: Calories 180, Fat 8g, Cholesterol 0mg, Sodium 160mg, Carbohydrates 24g, Fiber 4g, Sugars 5g, Protein 4g, Calories From Fat 40%

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

My rating 5 stars: ★★★★★ 1 review(s)

Middles Eastern Spiced Quinoa

Vittles — Tue, 31 Jan 2012 19:53:48 +0000

Recipe: Middles Eastern Spiced Quinoa

Ingredients

2 cups Village Harvest Golden Quinoa, heated
1 cup diced zucchini
1/4 cup diced red onions
1/4 cup toasted cashews
1/4 cup dried currants
1/4 cup chopped parsley
2 Tbsp. olive oil
2 Tbsp. orange juice
1 1/2 tsp. red wine vinegar
1/2 tsp. chopped orange zest
1/4 tsp. ground coriander
1/4 tsp. kosher salt
1/8 tsp. ground cinnamon
1/16 tsp. ground cayenne pepper

Instructions

Combine quinoa, zucchini, red onions, cashews, currants and parsley in a large bowl. Dress evenly with olive oil, orange juice, red wine vinegar, orange zest, coriander, salt, cinnamon and cayenne.
Nutritional Analysis*: Calories 170, Fat 9g, Cholesterol 0mg, Sodium 85mg, Carbohydrates 22g, Fiber 2g, Sugars 5g, Protein 4g, Calories From Fat 43%

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

My rating 5 stars: ★★★★★ 1 review(s)

Mediterranean Whole Grains

Vittles — Tue, 31 Jan 2012 19:51:19 +0000

Recipe: Mediterranean Whole Grains

Ingredients

2 cups Village Harvest Wheatberry & Barley Whole Grain Medley, heated
3/4 cup chick peas, drained and rinsed
1/2 cup chopped frozen artichoke hearts
1/2 cup chopped sundried tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
1/4 cup chopped basil
2 Tbsp. olive oil
2 Tbsp. chopped mint
1 Tbsp. lemon juice
1 tsp. sherry vinegar
1/4 tsp. kosher salt
1/4 tsp. ground black pepper

Instructions

Combine whole grains, chick peas, artichokes, sun dried tomatoes, feta and olives. Toss with basil, olive oil, lemon juice, vinegar, salt and pepper.
Nutritional Analysis*: Calories 200, Fat 8g, Cholesterol 5mg, Sodium 350mg, Carbohydrates 28g, Fiber 6g, Sugars 2g, Protein 6g, Calories From Fat 36%
*based on 6 servings

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

My rating 5 stars: ★★★★★ 1 review(s)

Timeless Greek Quinoa

admin — Sun, 22 Jan 2012 19:57:20 +0000

Recipe: Timeless Greek Quinoa

Ingredients

2 cups Village Harvest frozen quinoa, heated through
1 cup peeled and diced cucumber
1 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 Tbsp. kalamata olives, chopped
1 Tbsp. chopped mint
1 Tbsp. olive oil
1 Tbsp. lemon juice
1/8 tsp. kosher salt

Instructions

Combine quinoa, cucumbers, cherry tomatoes, feta, olives and mint in a large mixing bowl. Toss with olive oil, lemon juice and salt.

Cooking time: 10 minute(s)

Number of servings (yield): 4

Roasted Beet, Arugula and Quinoa Salad

admin — Sun, 22 Jan 2012 19:55:43 +0000

Recipe: Roasted Beet, Arugula and Quinoa Salad

Ingredients

4 cups arugula
2 cups Village Harvest Frozen Quinoa, heated to room temperature
2 med. beets, roasted and diced
1/2 cup orange segments
3 Tbsp. diced red onion
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 Tbsp. crumbled feta cheese

Instructions

Combine arugula, quinoa, beets, oranges and red onion in a mixing bowl. Toss with vinegar and olive oil and season with salt and pepper to taste. Sprinkle with feta cheese and serve.

Quick notes

Nutritional Analysis Per Serving: Calories 220, Fat 10g, Cholesterol 5mg, Sodium 85mg, Carbohydrate 29g, Fiber 4g, Protein 5g, Calories from fat 39%

Cooking time: 10 minute(s)

Number of servings (yield): 4

Calories: 220

Fat: 10g

Protein: 5g

Quinoa Breakfast Parfaits

admin — Sun, 22 Jan 2012 19:51:42 +0000

Recipe: Quinoa Breakfast Parfaits

Ingredients

3 cups Village Harvest Frozen Pourable Quinoa
1/3 cup chopped toasted pecans
1/3 cup. dried cranberries, currants or raisins
1/4 tsp. ground cinnamon
1 (6 oz.) pkg. low fat vanilla yogurt

Instructions

Mix quinoa, pecans, cranberries and cinnamon in a microwaveable safe bowl. Heat for
1 1/2-2 minutes, stirring occasionally until evenly warmed, but not hot. Divide into 4 serving cups, top with yogurt and serve immediately.

Quick notes

Nutritional Analysis Per Serving: Calories 320, Fat 10g, Cholesterol 5mg, Sodium 35mg, Carbohydrate 51g, Fiber 5g, Protein 8g, Calories from fat 28%

Cooking time: 5 minute(s)

Number of servings (yield): 4

Calories: 320

Fat: 10g

Protein: 8g

Minted Cucumber Quinoa

admin — Sun, 22 Jan 2012 19:43:43 +0000

Recipe: Minted Cucumber Quinoa

Ingredients

1 cup cooked Village Harvest Quinoa
1 cup cooked bulgur
1/2 cup cooked wheatberries
1 1/2 cups peeled, quartered and sliced cucumbers
1 cup California Ripe Olives, wedged
1/2 cup crumbled feta cheese
1/4 cup chopped mint
2 Tbsp. lemon juice
1/2 tsp. ground cumin
1/2 tsp. kosher salt

Instructions

Combine quinoa, bulgur and wheatberries in a large bowl. Add cucumbers and California Ripe Olives. Gently toss in feta cheese, mint, lemon juice, cumin and salt. Cover and chill for 15 minutes before serving.

Number of servings (yield): 4

Fire Roasted Quinoa

admin — Sun, 22 Jan 2012 19:42:24 +0000

Recipe: Fire Roasted Quinoa

Ingredients

2 Tbsp. olive oil
2 cloves garlic, minced
1 red bell pepper, quartered and cored
1 medium yellow onion, sliced into 1/2-inch thick rings
1 ear corn, shucked and halved
1 medium zucchini, halved
1 cup Village Harvest quinoa, cooked
1/4 cup chopped cilantro
1 1/2 Tbsp. red wine vinegar

Instructions

Combine oil and garlic in a large bowl. Toss peppers, onions, corn and zucchini in oil until evenly coated and season to taste with salt and pepper. Grill peppers, onions and corn over medium-high heat for approximately 4 minutes per side. Brown zucchini for about 2 minutes on each side until tender. Dice grilled peppers, onions and zucchini and return to bowl. Cut corn from cob and add to vegetables. Toss in quinoa, cilantro and red wine vinegar.
Serving suggestion: Serve with grilled steak

Quick notes

Nutritional Analysis: Calories 200, Fat 7g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 30g, Fiber 4g, Protein 5g, Calories from fat 31%

Number of servings (yield): 6

Calories: 200

Fat: 7g

Protein: 5g