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    Home » OTHER PLANTS » Grains + Seeds

    Grains + Seeds

    Whole grains add necessary fiber and various vitamins and minerals to our diets. It's a good habit to replace refined grains with whole grains when possible.

    They indeed can be high in carbs, but thanks to their fiber content, whole grains are generally significantly lower in carbs.

    I recommend having cooked rice, cooked quinoa, and even cooked barley in the freezer in a freezer-safe container to add to dishes for quick weeknight dinners easily. All you need do is defrost them in the microwave oven.

    And having a jar of crispy quinoa in the refrigerator allows you to add it to casseroles, salads, and other dishes as a crunchy topping in place of breadcrumbs.

    Here are a bunch of ways to use those whole grains!

    A small bowl of crispy quinoa with a spoon.

    How to Make Roasted Crispy Quinoa and Ways to Use It

    Top view of apple oatmeal muffins with cheddar cheese on a cooling rack.

    Healthy Apple Oatmeal Muffins - So Fluffy and Moist

    Zucchini fritters on a serving board with sprouts scattered over them.

    Zucchini Potato Fritters with Quinoa and Feta Cheese

    A close up of strawberry oat scones on a cutting board, with icing.

    How to Make the Best Scones + Strawberry Scone Recipe

    Winter salad of roasted cauliflower, mushrooms, tomatoes, mushrooms and baby spinach, tossed in a mushroom vinaigrette.

    Roasted Cauliflower Salad with Mushroom Vinaigrette

    A skillet of a vegan Swiss chard sauté with quinoa, lemon, capers and olives.

    Easy Swiss Chard Sauté with Quinoa, Capers and Olives

    Salad of baby spinach, orange slices, quinoa, and kalamata olives dressed in a Moroccan vinaigrette.

    Moroccan Citrus Salad with Quinoa

    A bowl of cooked barley with chopped parsley on top.

    How to Cook Pearl Barley

    Roasted pumpkin seeds, also called pepitas, in a wooden bowl.

    Spiced Roasted Pumpkin Seeds (Pepitas)

    A bowl of vegetarian barley soup with potatoes and mint, with some bread and a spoon.

    Vegetarian Barley Soup with Potatoes, Lime, and Mint

    A bowl of Ashe Mast, a Persian yogurt soup topped with chopped mint.

    Persian Yogurt Soup (Ashe Mast)

    Top view of baked risotto in a Dutch oven topped with breadcrumbs and parsley.

    Baked Artichoke Risotto with Radicchio

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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