Quinoa Barley Vegetable Pottage Recipes

MEDIEVAL POTTAGE STEW

Steps:

• Peel and chop all vegetables
• Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
• Saute for 10 minutes or until softened
• Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
• Add broth, seasoning, and wine and stir well
• Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
• Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
• Stir in vinegar, remove bay leaf, adjust seasonings, and serve

QUINOA WITH ROASTED VEGETABLES

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

QUINOA BARLEY VEGETABLE POTTAGE

Steps:

• Put Vegetable stock and water into 8qt pot and start heating on high.
• Prepare Quina and Barley as needed, add to pot and bring to a boil.
• Reduce heat to medium and cover for 4-5 minutes.
• While waiting, prep other ingredients adding them to the pot in the order of Potatoes/Carrots/Parsnip then Cabbage then Onions/Leek. This should help ensure they finish relatively the same time.
• Make certain there is enough liquid in the pot at this time such that vegetables are covered.
• Reduce heat and cook covered for roughly 20-25 minutes stirring periodically until vegetables are soft and there is very little liquid left.

QUINOA WITH VEGGIES

Steps:

• Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

VEGETABLE QUINOA

Steps:

• In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.

JOSHUA'S BARLEY POTTAGE

Steps:

• 1. Heat the 2 Tbsp. olive oil over medium-high heat. Add onions and saute until softened. Add garlic and spices (except salt) in the last 30 seconds to 1 minute of cooking.
• 2. Add Barley and broth to the pot. Bring just to a boil. Turn down heat and simmer uncovered for 45 minutes or until the liquid is nearly cooked off.
• 3. Remove from heat. add salt to taste if needed. (you may not need added salt if your broth is already salted)
• 4. Add green onions, fresh parsley, and sauteed mushrooms and give a quick stir.
• 5. Spoon into a bowl and serve!