YIELD: 2 servings

½ cup red quinoa, sprouted
½ cup barley, cooked
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup green bell pepper, diced
¼ cup carrot, small dice
1 garlic clove, minced
1 cup diced tomato
½ cup vegetable broth
4 oz. chorizo, sliced
1 Tbsp. olive oil
¼ cup cilantro, chopped
¼ tsp. ground cumin
¼ tsp. chili powder, mild
2 sprigs fresh thyme, chopped
1 scallion, sliced

1. Heat a large sauté pan on high. Add olive oil, onion, garlic, carrots, peppers, celery, cumin, chili powder and chorizo. Sauté until golden brown.

2. Add tomatoes, vegetable broth, thyme, cilantro quinoa and barley. Cover simmer for 15 minutes.

3. Taste and add salt and pepper if desired. Garnish with scallions.

Recipe: John Graziano, Valley Hospital