1/2 c Chopped onions

1/2 c Chopped sweet green peppers

1 Garlic clove; minced

1 cn Tomatoes; undrained/in chunk

16 oz.
can

1/2 ts Dried oregano

1/2 ts Dried basil

2 c Water

5 1/4 oz Barley; 3/4 cup

A tasty side dish for almost any entree, this filling grain also
reheats nicely in the microwave.
In a medium saucepan over medium
heat cook onions, green pepper, and garlic until lightly browned.
Add small amounts of water if necessary to prevent drying.
Add
tomatoes spices and water.
Bring to a boil.
Stir in barley, reduce
heat to low, cover and simmer 50 minutes until barley is tender and
water is absorbed.
Stir occasionally while cooking and add more
water if necessary.
Note: the original recipe called to saute the
1st three ingredients in olive oil(1T+1t) but I chose to eliminate
it and eliminate almost 5 gms fat per serving.
Nutrition (per
serving): 177 calories Total Fat 1 g (5% of calories) Source: More
Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s):
312 Date Published: 1988 : D/L from Prodigy 12-14-94.
Recipe
collection of Sue Smith.
1.80?

1/2 c Plain yogurt

2 ts To 3 tsp snipped fresh

Cilantro or parsley Pinch of curry powder 1/2 c Dry roasted
cashews

1/2 c Chopped cucumber

1/2 c Chopped red and-or green

Sweet pepper 1/4 c Chopped red onion

2 Pita rounds; split crosswise

In a medium mixing bowl stir together yogurt, cilantro or
parsley, and curry powder.
Stir in cashews, cucumber, sweet pepper
and red onion.
Spoon evenly into split pita rounds.
Source: The
Times-Colonist Sept 28/94 From the collection of Karen Deck

4 c Cooked AM Quinoa

1/2 c Shelled pecans

1/2 c Chopped green onion

1/2 c Sliced black olives

3/4 c Sliced mushrooms

3/4 c Raisins

– plumped in hot water — and drained 1/4 c Lemon juice

2 tb Tamari

1/3 c AM Unrefined Olive Oil

1/4 ts Pepper

Mix first six ingredients together in a large bowl.
In a
separate container mix the last four ingredients.
Pour the liquids
over the salad and toss gently.
For the best flavor let set in the
refrigerator for about one hour before serving.
Source: Arrowhead
Mills “The Native Americans” tri-fold Reprinted by permission of
Arrowhead Mills, Inc.
Electronic format courtesy of: Karen
Mintzias

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1.
Put the quinoa in a fine sieve and rinse well with water.
(This will

remove the bitter coating of the quinoa.) Drain well.
2.
Put
into a large nonstick skillet and toast 3 minutes.
Add the

vegetable broth and bring to a boil.
Cover, reduce the heat to
medium-low, and cook 12 minutes.
Drain well.
Spread onto a
paper-towel lined baking sheet or plate and let sit about 5 minutes
to absorb excess liquid.
Transfer to a bowl.
3.
Put the pine nuts
into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from
the heat.
Let finishing toasting in the hot skillet.
4.
Combine the
quinoa, pine nuts, tomatoes, green onions, parsley, mint

and cilantro.
Combine the lemon juice, olive oil and salt in a
small jar.
Pour over the salad, mixing well.
Refrigerate; bring the
salad to room temperature before serving.

2 c Cooked AM Quinoa

1 c Chopped parsley

1/2 c Chopped green onion

1 Garlic clove; pressed

1/2 ts Basil

1/2 c Lemon juice

1/4 c AM Unrefined Olive Oil

1/8 ts Sea salt (optional)

1/8 ts Pepper (optional)

Whole lettuce leaves Mix first 9 ingredients and place in a
salad bowl lined with washed lettuce leaves.
Refrigerate for at
least two hours to let flavor blend.
Fresh mint and black olives
make nice garnishes for this dish.
Source: Arrowhead Mills “The
Native Americans” tri-fold Reprinted by permission of Arrowhead
Mills, Inc.
Electronic format courtesy of: Karen Mintzias