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We at Sonoma Valley Farms love sharing our recipe ideas to inspire the world to incorporate healthier grains into their daily diets for breakfast, lunch, and dinner.  Many of these recipes call for grains to be cooked or heated separately and then added to the rest of the ingredients, so substituting grain bases is simple.  We encourage you folks to get experimental, get creative, and please share your ideas with others on social media. 


Enjoy creating and enjoy eating good!

Quinoa & Kale Fritters 




  • 1 cup Organic Quinoa & Kale

  • 3-4 tablespoon Olive Oil (divided)

  • 1 small carrot (Minced)

  • 1 small onion (Minced)

  • 1 stalk of celery leaves (Minced)

  • 1 large clove of Garlic (Minced)

  • 1 egg

  • 1/3 cup of Italian Bread Crumbs
    Optional hot pepper sauce can be used sparingly



Heat veggies in Saute pan for 1-2 minutes in 2 Tbsp of olive oil.
In separate bowl add egg to the Organic Quinoa & Kale (it will thaw quickly). Mix thoroughly with Bread Crumbs
and add the cooked vegetables.


Form into balls about the size of a ping pong ball. Set them in a pan with oil and push down to small
thick cakes about 2” in diameter. Brown slowly for about 5 minutes on each side


Quinoa Kale Fritter.jpg

Mediterranean Quinoa & Kale  




  • 1 Cup Organic Quinoa & Kale

  • ½ Lemon Juiced and zested.

  • 2 Scallions (chopped fine

  • 1-2 T. Olive Oil

  • 4 oz. Chopped Mushrooms

  • ¼ Cup of crumbled Goat Cheese (or cheese of your choice)

  • Salt and Pepper to taste



Warm the Organic Quinoa & Kale in a saute pan. Toss scallions and mushrooms in
separate saute pan with olive oil and cook for 2 minutes. Mix Organic Quinoa & Kale with
vegetables. Toss with lemon juice and zest. Add crumbled Goat cheese/


Serve as an entree or side dish.

Mediteranean Quinoa Kale Salad.jpg

Simple and Delicious Barley Mushroom 




  • 1.5 cups Heirloom Barley Blend

  •  1 Onion (Sliced)

  •  10 oz Baby Bella Mushrooms (Sliced)

  •  1 tablespoon Butter

  •  2 tablespoon Olive Oil

  • 1/4 cup Chicken broth

  •  1/2 Tablespoon fresh parsley, finely chopped for garnish



Thinly slice onion and place into a pan with 2 table spoons of olive oil.  Heat on medium for about 15 to 20 minutes or until onions are caramelized or a rich tan color.  Set onions aside.  Add mushrooms to 1 tablespoon of butter and saute on medium heat for 15 minutes or until mushrooms are cooked.  Add 1/4 cup of chicken broth to Heirloom Barley Blend in a pan and heat on medium low heat until broth is reduced into barley.  Once barley has absorbed most of the broth, add the cooked mushrooms and cooked onions  to pan and stir on low heat until heated evenly.  Garnish with Parsley.


Heirloom Barley Murshroom Dish.jpg

Hearty Barley and Tomato Soup




  • 1.5 cups Heirloom Barley Blend

  • 1 cup onion (chopped)

  • 1 cup celery (chopped)

  • 1 cup carrots (chopped)

  • 2 teaspoons minced garlic

  • 2 tablespoons olive oil

  • 2 tomatoes (diced)

  • 1 can of diced tomatoes with juice

  • 1 can of chicken broth (10.75 oz)

  • 1/8 teaspoon pepper

Over medium heat add olive oil, onions, celery, carrots, and garlic in a large sauce pan and saute for 10 minutes or until vegetables are close to tender.  Add fresh tomatoes, canned tomatoes, chicken broth, and pepper and bring to boil before lowering heat to a simmer for 25 minutes.  Stir occasionally.  Stir in Heirloom Barley Blend and continue cooking for 10-15 minutes or until ingredients are heated evenly.  Vegetables and barley should be tender.


Heirloom Barley Tomato Soup.jpg

Ancient Grain Mango Salad




  • 3 Cups cooked Quinoa Ancient Blend (Cooled)

  •  1 (14 oz) can of Black Beans, rinsed well/drained

  •  1 Large Mango, peeled and diced small

  •  1 Red Bell Pepper, diced small

  •  12 Cherry Tomatoes, halved

  •  2 tablespoons fresh Cilantro, finely chopped


  •  1/4 Cup Fresh Lime Juice

  •  6 tablespoons Red Wine Vinegar

  •  6 tablespoons Olive Oil

  •  3 tablespoons Dijon Mustard

  •  1 tablespoon Honey

  •  1/4 tsp Kosher Salt

  •  1/4 tsp Cracked Black Pepper

Follow Quinoa Ancient Blend cooking instructions and toss cooled grains with next five ingredients.  In a small jar or bowl, combine ingredients and mix thoroughly.  Pour over salad and coat completely.  Place in refrigerator to cool.  For best results let rest for 4-12 hours.


Ancient Grain Asian Sesame Salad



  • 3 Cups cooked Quinoa Ancient Blend (Cooled)

  • 1 cup chopped red cabbage

  • 1/2 cup shredded carrots

  • 1/4 cup chopped cilantro

  • 1 cup shelled edemame beans

  • 2 tablespoons chopped green onion

  • 1 red bell pepper, chopped into 1" pieces

  • 1 cup sliced cucumber (halved)




  • 1/4 cup lite soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1/4 teaspoon grated ginger

  • 1/8 teaspoon red pepper flakes

  • Salt and black pepper, to taste


1 tablespoon sesame seeds


Follow Quinoa Ancient Blend cooking instructions, and toss cooled grains with the prepared ingredients above in a large mixing bowl.  Combine with the dressing and mix thorougly to ensure the grains are mixed in well.  Finally, top the mixture with Sesame seeds for presentation.  Allow to stand in the refrigerator for about 2 hours.  



Ancient Grain Guacamole Dip



  • 2 Cups of Cooked Sonoma Valley Farms Ancient Grains

  • 4 avocados, pitted

  • 1 White Onion chopped small

  • 2 Limes squeezed into a separate cup

  • 2 Serano Chilis, pitted and seeds removed, chopped small

  • 1/2 cup of finely chopped Cilantro leaves

  • 1/2 cup of your favorite salsa

  • Add salt to taste







Follow Quinoa Ancient Blend cooking instructions, to make 2 cups cooked Quinoa Ancient Grains.  Once cooked, remove the grains from the cooking vessel and place in a bowl.  Cover and place in the refrigerator for about an hour to let cool.  


Slice and chop pitted avocados and place in a mixing bowl.  Add chopped white onion, serano chilis, cilantro leaves, lime juice, and salsa to a large mixing bowl.  Remove the cooked Quinoa Anceint Grains from the refrigerator and add them to the large mixing bowl.  Mix ingredients thoroughly until all ingredients are mixed evenly.  Add salt to taste.  Serve with Chips of choice and Enjoy!



Ancient Grain Chili



  • 29 oz Can of Black Beans

  • 6 oz can Tomato Paste

  • 32 oz Vegetable Stock

  • 1 Onion, chopped

  • 5 Cloves Garlic, minced

  • 1 tablespoon Chili Powder

  • 1 tablespoon Cumin

  • 1 teaspoon Oregano

  • 1 tablespoon Olive Oil

  • 1 Sweet Potato, peeled and cut into bite sized chunks

  • 1 cup Dry Ancient Grains or Power Grain Blend

Salt, Pepper, Sriracha for taste

Cheddar Cheese grated

Avocado and Cilantro for garnish


Heat the oil in a heavy pot over medium low heat. Add onions and brown them, then add garlic for cook for two additional minutes. Add the tomato paste, chili powder, cumin and oregano, cook for 2 minutes stirring constantly. Add beans, stock, potatoes and season with salt and pepper. Cook for 5 minutes, then add quinoa or power grain blend. Continue cooking for 25-30 minutes, stirring frequently until quinoa and potatoes are cooked and the chili has thickened. Add sriracha if you prefer it spicier, then garnish with avocado and cilantro.





Adriane's Ancient Grain Stirfry



  • Ingredients:

  • 3 cups cooked Quinoa Ancient Grain Blend or Power Grain Blend

  • 1 zucchini, cut into bite-sized pieces

  • 1/4 head of purple cabbage, cut in strips

  • 1/2 can canned corn

  • 1/2 diced onion

  • 1-2 cloves garlic, minced



-Sautee garlic, onions, and cabbage (until it starts to soften) on

  medium heat with prefered cooking oil

-Add zucchini

-Cook for a few minutes or until the veggies are your prefered softness

-Add 3 cups of cooked Quinoa Ancient Grain Blend

-Add 1/2 can of corn

-Add 1-2 tablespoons of soy sauce to taste

-Add a touch of oyster sauce to taste

-Add 2-3 tablespoons of Sriracha sauce to add a spicy kick 

-Stir vigrorously over heat and make sure sauces and seasonings are

  mixed well into vegetables and grains.

-Once your ingredients are mixed well, remove from heat and serve hot.

-Top with Avocado and Cilantro for garnish







One Pan Mexican Bowl


  • 1 cup Quinoa Ancient Grain Blend or Power Grain Blend

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 jalapeno, minced

  • 1 cup vegetable broth

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (14.5 oz) can fire-roasted diced tomatoes

  • 1 cup corn kernels, frozen, canned or roasted

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 1 avocado, halved, seeded, peeled and diced

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro leaves


Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in grains, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until grains are cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.  

Serve immediately. Top with sour cream if desired.

Grain Stuffed Bell Peppers


  • 1 cups Cooked Ancient Grain Blend or Power Grain Blend

  • 2 cups Vegetable Broth

  • 4 large bell peppers (yellow, red, orange, or green)

  • 2/3 cup salsa

  • 1/2 yellow onion chopped

  • 2 tsp cumin powder

  • 1.5 tsp garlic powder

  • 1.5 tsp chili powder

  • 15 oz black beans, drained

  • 15 oz corn, drained

  • Optional 1 lb of ground beef or turkey

  • seasoned with pepper and tbsp of olive oil

Topped with

1 Avocado, sliced

1/4 bundle of Cilantro rough chop

Sour cream, 1 dollop each

1 Lime to taste

Sprinkle of Mexican cheese



Cook 1/2 cup of Ancient Grain Blend or Power Grain blend in 2 cups of vegetable broth.  Follow instructions on bag.  Place aside when done.  

Brown ground meat in olive oil on medium to medium high heat for 10-15 minutes until cooked through, stirring frequently.  Add salt and pepper to taste.  Add sliced onions and continue to cook until onions are translucent.  

Turn heat to low and stir in beans, corn, salsa, and cooked grains, add cumin powder, garlic powder, and chili powder and stir well.  Taste and add seasoning as needed.  


Slice bell peppers length wise and remove seeds and stem.  Stuff the bell peppers generously with filling.  Place stuffed bell peppers on oven tray and cover with foil.  Bake at 375 for 30 minutes.  Remove foil and allow to brown for 5 more minutes.  Remove the bell peppers from the oven when they become tender but still firm.  Allow to cool and dress with toppings as desired. 

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