Club Food

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

1 lg Onion, minced

1/2 ea Stick butter

1/2 lb Fresh mushrooms, sliced

1 c Pearl barley

1 t Salt

3 c Chicken broth (I use

-vegetable) 1 t Thyme

1/2 t Marjoram

1/2 t Rosemary

1/4 t Sage

1/4 t Summer savory

Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion
in butter for 3 to 5 minutes or until soft.
Add mushrooms and cook
for 3 minutes.
Stir in pearl barley, salt, thyme, marjoram, crushed
rosemary, sage, and summer savory.
Saute over moderately high heat,
stirring for 3 minutes to coat barley.
Add hot broth and bring to a
boil.
Bake covered for 55 minutes in oven preheated to 350 degrees
(F).

3 c Cooked AM Buckwheat Groats

– (Whole Brown) 1/2 c AM Cracked Wheat

1/2 c Diced red onion

1/3 c Diced celery

1/4 c Diced bell pepper

1/4 c Safflower oil

1 c Sliced mushrooms

1 c Diced tomatoes

1/3 c Slivered almonds

-OR- sunflower seeds 1 ts Sea salt (optional)

1/4 ts Onion powder

1/4 ts Garlic powder

1/2 ts Chili powder

1/2 ts Poultry seasoning

1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set
aside.
Saute the onion, celery and green pepper in the oil until
light brown, seasoning with the onion and garlic powder.
Add the
mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes.
Add the buckwheat mixture and mix well.
Add the remaining
ingredients and mix well.
Put into a lightly oiled baking dish and
bake for 30 minutes in a preheated 350 F.
oven.
Source: Arrowhead
Mills “Hearty Main Dish Meals without meat” tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
Electronic format courtesy of:
Karen Mintzias

1/2 c Vegetable oil

1/2 c Honey

1 t Vanilla extract

2 c Rolled oats (quick

-or old fashioned -oatmeal, uncooked) 2 c Wheat flakes

1 c Sunflower seeds

1 c Raisins

3/4 c Sesame seeds

1/2 c Walnuts, chopped

1/2 c Coconut, flaked

Preheat oven to 350 degrees F.
Combine all the dry ingredients
and mix well (do not break up the wheat flakes).
Heat oil, honey
and vanilla in a large saucepan.
Remove from heat and mix in the
other ingredients stir until everything is coated well.
Spread into
a 13×19-inch baking pan and bake at 350 degrees F.
for 15-20 min or
until golden brown.
Allow to cool before removing from pan.
NOTES:
* A crunchy sesame seed granola — I got this recipe from the back
of a page from a green engineering pad with a circuit diagram on
the other side.
Where it came from before that I do not know.
Yield: About 6 servings.
* These are much better than any store
bought granola.
I eat it as desert or carry it instead of gorp when
backpacking.
It is very good eaten straight, with no milk.
:
Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes
cooking : Precision: no need to measure.
: Pat Caudill : Tektronix,
Inc., Portland, Oregon, USA : patc@tekcrl.tek.com
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