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Ingredients:  1 cup quinoa, washed and cooked; 1 bunch Swiss chard, remove leaves from stems, chiffonade leaves, chop stems; 1 small onion, sliced; 4 cloves garlic, sliced; 1 Tsp chopped fresh ginger; Pinch crushed red pepper; 1 Tbsp Olive oil; 2 Tbsp toasted pine nuts; Salt and pepper

Instructions:  Heat oil in sauté pan. Add onion and garlic, sauté until soft. Add red pepper flakes. Add Swiss chard stems, stir until heated through. Add Swiss chard leaves, heat until wilted. Season to taste with salt and pepper. Mix in 2 cups cooked Quinoa. Sprinkle with toasted pine nutsType your paragraph here.

Swiss Chard and Quinoa
By: Biji Jacob

This is Biji 

She cooks amazing food.

Cracked Wheat Salad with Zucchini and Feta Cheese

Courtesy of Whole Foods Market


Ingredients

1 cup bulgur wheat, 1 cup chopped flat leaf parsley ¼ cup chopped mint, 1 Tsp finely chopped garlic 2 medium zucchini, finely dice, 1 cup quartered cherry tomatoes 1 medium Vadalia onion, finely chopped,1 can (12 Oz) garbanzo beans, drained and rinsed, Juice of 1 medium lemon (~1/4 cup) Extra virgin olive oil Sea salt p6 oz crumbled feta cheese 
Instructions
Place bulgur in large bowl, cover with 1 cup boiling water, let stand 20 min Fluff bulgur with fork.  Add parsley, mint and garlic, stir until well-combined.  Add vegetables, garbanzo beans, lemon juice and ¼ cup olive oil, stir well and add salt to taste.  Sprinkle top with Feta cheese.

Warm Rustic Grain Salad

By Chef Michele DiPietro


​Ingredients1 cup wheat berries; 1 cup quinoa; 3 Tbs apple cider vinegar 2 Tbs honey; ¼ cup plus 3 Tbs canola oil; ½ cup finely diced celery; ½ cup finely diced shallots; ½ finely chopped red apple 6 oz mixed mushrooms, finely chopped (any combo of white, cremini, shitake, oyster); 1 tsp salt; ½ tsp black pepper; 2 oz gorgonzola cheese; crunmbled (1/2 cup); ¼ cup toasted pine nuts; 2 Tbs chpped fresh thyme
​Instructions
Place the wheat berries in a medium saucepan with 4 cups of water.  Bring the water to a boil, reduce the heat to low, cover and cook until tender, about 45 min.Place quinoa in a small saucepan with 2 cups of water.  Bring the water to a boil, reduce the heat to low, cover and cook until tender, about 110-12 min.  Place the wheat berries and quinoa in a large bowl, mix to combine and set aside.\Wisk the vinegar and honey together in a small bowl.  Whisk in ¼ cup of oil and set aside. Heat the remaining 3 Tbsp oil in a large skillet over medium high heat.  Add he celery, shallots and apples and cook until tender, stirring often, about 5 to 7 min.  Stir in the mushrroms and cook until they have released their liquid and are tender and cooked through.  Min in the grains and heat through.  Season with salt and pepper and transfer to a serving bowl.  Toss with apple cider vinaigrette, cheese pine nuts and thyme, and serve

Tabbouleh 
By Biji Jacob

Ingredients  1 cup cooked quinoa; ½ cup Bulgur wheat (optional); 1 cup chopped fresh parsley; 1 cup chopped fresh purslane (optional); 1 cubed red tomato; 1 shredded carrot; ¼ cup olive oil; 1 chopped onion; ¼ cup fresh lemon juice; 3 cloves chopped garlic; 1 Tsp lemon zest; ¼ Tsp cayenne pepper; ¼ Tsp Cumin; 1 Tsp        Sea salt; ¼ Tsp pepper

Instructions  Prepare Quinoa or Bulgur Wheat according to package directions.  In large bowl mix chopped parsley, purslane, tomato and carrot with Olive oil.  Soak onion in bowl with lemon juice and chopped garlic, 15 min room temp.  Mix herbs and vegetables with lemon zest, Cayenne pepper and cumin.  Add in onion and garlic.  Thoroughly mix in Quinoa/bulgur wheat.  Season liberally with salt and pepper.

Excellent served with grilled meats and fish.