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    You are in: Home / Cookbooks / Grains
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    143 recipes in


    Quinoa, bulgur, kasha, couscous and pearl barley.
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    I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.

    Recipe #140618

    6 Reviews |  By Lissa_L

    From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala

    Recipe #170930

    I have been trying to find tasty ways to eat more quinoa, but find a lot of dishes a bit too stodgy. This is a delicious light and crispy salad adapted from a recipe by Flip Shelton from her book 'Green'.

    Recipe #149270

    4 Reviews |  By Dib's

    Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.

    Recipe #16404

    This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result.

    Recipe #338572

    Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.

    Recipe #170086

    Not sure where I found this but it was on my computer and still looks good to me. With summer coming salad entrees that require little or no cooking work especially well. Cook some barley one night for dinner and reserve some to make this the next day. Though this is good after a couple of hours, it's even better the next day as the dill flavor really infuses the dish and the tuna flavor mellows. (Please don't eat this right away, not very tasty.) For WW followers, this is Core or 3 points for Flexers. Cooking time is minimum chilling time.

    Recipe #180375

    6 Reviews |  By Tish

    We've been making variations of this salad for years. Funny that people don't make it much anymore. It really is good!!!

    Recipe #17664

    This is a meal on its own or a nice side dish. You decide.

    Recipe #124196

    Chicken broth or water may be used in place of the vegetable broth. Cooking time includes cooking rice. The complete recipe may be doubled.

    Recipe #215712

    3 Reviews |  By ihvhope

    I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.

    Recipe #315025

    You can substitute the raisins with craisins and the sunflower kernels with pine nuts if you want.

    Recipe #277337

    From Cooking Light May 2008

    Recipe #311296

    From the cookbook Veganomicon, this is a tasty, healthy salad. Author Moskowitz says that with every bite of this dish, new flavors emerge: "Mango, scallions, cilantro, red peppers, you never know what you're gonna get." I am not a vegan, but made this for a vegan bridal shower. It was my first experience with quinoa, and I enjoyed it very much.

    Recipe #319562

    This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.

    Recipe #224691

    3 Reviews |  By nannymm

    This is a deliciously spicy take on brown rice and barley. It's low fat and since the grains are complex carbs, this dish fits into my low fat, diabetic diet quite nicely.

    Recipe #262148

    I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious.

    Recipe #297204

    From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.

    Recipe #275776

    From the November/December issue of Vegetarian Times.

    Recipe #298552

    3 Reviews |  By Lillers

    This recipe is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine. I found it at Their description follows: "I used red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the balckberried, dark honey may replace the agave nectar, and walnuts may replace the pecans." I had 1 1/2 cups of frozen blackberries. I thawed them and made up the 1/2 cup difference with fresh strawberries. I used pecans and regular honey. YUM!!

    Recipe #305552

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