Glorious Grains

Quinoa, Corn, and Bean Salad

Quinoa and corn salad detail

Quinoa, corn, and beans join forces with avocado to make a sturdy salad with southwestern flavors. Do try it with the optional jícama when this crispy veggie is in season; it adds a nice touch of texture and flavor. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.

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Quinoa, Broccoli, and Vegan Cheese Casserole

Quinoa and Broccoli Casserole recipe

This easy casserole of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Rachael Braun. more→

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Valencian-Style Rice and Red Beans

valencian rice and red beans

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve with steamed broccoli or cauliflower, and if you’d like, some pan-grilled polenta slices like you see in the photo. In either case, serve a simple green salad on the side and finish with sliced seedless oranges. more→

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Red Quinoa Pilaf with Kale and Corn

red quinoa pilaf with kale and corn

I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it’s so hearty that the addition of a cup or two of  beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can’t find red quinoa? Regular is fine; it will taste just as good, even if it won’t be as photogenic. Photo by Susan Voisin, FatFree Vegan Kitchen.
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Tropical Quinoa and Black Beans

Quinoa with black beans recipe

This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa. Pineapple can be substituted for the mango. From Quick-Fix Vegan* by Robin Robertson © 2011, Andrews McMeel.  more→

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Farrotto With Sun-Dried Tomatoes, Broccoli, and Basil

Farrotto With Sun-Dried Tomatoes, Broccoli and Basil Ellen Kanner

Are you ready to try a deliciously different grain? Farro, a longstanding favorite in Italian cuisine has made quite a comeback. A hardy, whole variety of wheat, it has a great flavor and is a nice alternative to brown rice. Soaking farro overnight (or all day) makes it cook up quicker and creamier. This Farrotto is a heartier, whole grain cousin to risotto. Recipe and photo contributed by Ellen Kanner.

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Thai Pineapple Stir-Fried Rice

Thai pineapple rice

Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, do try this with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. more→

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Composed Quinoa Salad Platter

Composed quinoa salad recipe

This composed salad featuring quinoa and red beans looks fancy enough to impress company, but it’s super-easy to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, Brussels sprouts, roots, etc.) and/or a warming soup. Or keep it  simple and just serve with baked or microwaved sweet potatoes. more→

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