Crispy Quinoa Patties

These flavorful quinoa patties can be pan fried or air-fired for a crispy exterior. I used a parchment liner, which helps to keep them from sticking.

Ingredients—

• 2 1/2 cups cold cooked quinoa

• 1/2 cup chopped sun dried tomatoes

• 1/2 cup finely grated Parmesan cheese

• 1/4 cup finely chopped bell pepper

• 1/4 cup finely chopped onion

• 2 TBSP thinly sliced fresh basil

• 2 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp pepper

• 3 large eggs, beaten

• 3/4 cup panko bread crumbs—I used gluten free

• Oil if frying in pan

Directions—

1. Combine all of the ingredients together and stir to combine.

2. Form 8 patties using about 1/3 cup of each patty.

3. Arrange on a parchment-lined baking sheet.

4. Cover and refrigerate for at least 30 minutes.

5. Heat oil in pan, if using, and cook 4 patties at a time. Cook 5-7 minutes on each side until golden brown. Transfer to a service platter and repeat for the remaining patties.

6. If using air fryer, preheat to 375 degrees. Place 4 patties on a parchment lined paper and cook for 5-7 minutes. Flip and cook until golden brown and crispy, 5-7 minutes longer. Repeat with the remaining patties.

7. Serve hot with your favorite aioli.

Hardy Spring Salad

When fresh greens come, they really come! Not complain’….just say’n. For me, I so enjoy a fresh salad on a warm spring day. Having picked a bucket full of spinach and kale, I needed to find ways to use them. After all, who wants the fruits of their labor to go into the compost? Not me!

The inspiration for this salad came while out and about and stopping for some dinner. Eating out is a treat, especially if I really enjoy the experience and the food. Many times, I try to duplicate it once I’m home because I enjoyed it so much I wanted to have those flavors again. This recipe is definitely different, but delicious, nevertheless. Let me know if you like it.

Hardy Spring Salad 

Ingredients:

• ½ cup organic black lentils

• ½ cup organic quinoa

• 1 ½ cups water

• 1 tsp salt

• 4 cups chopped kale and spinach

• 1 small onion, chopped

• 1 tomato, diced

• 1 can organic chickpeas, drained and rinsed

• Feta cheese

• Small bunch of fresh cilantro, chopped

 Directions:

1. Add 1 ½ cups water and salt along with lentils into a medium pot.  Cook on medium until just boiling.  Reduce heat.  Cook for 10 minutes, then add quinoa. Continue cooking until lentils and quinoa are tender, about 15 minutes or until liquid is absorbed

2. While lentils are cooking, chop kale and spinach into small pieces, set aside.

3. Chop onion and tomato, set aside.

4. Remove lentils and quinoa from the pot and add to a large salad bowl.

5. Add 4-5 TBSP dressing (see below), mixing well.  Allow to cool for about 5-10 minutes.

6. Drain and rinse chickpeas.

7. Assemble salad into a large bowl from bottom to the top as follows:

   a.     Lentils and quinoa

   b.     Kale and spinach

   c.     Chickpeas

   d.     Onion and tomato

   e.     Cilantro & Feta

8. Sprinkle dressing over salad, keeping some to add to preferred taste

9. Serve immediately.  Left overs will keep for 2-3 days.

Dressing:

• ½ cup olive oil

• ¼ balsamic vinegar

• 2 TBSP mustard

• 2 TBSP honey

• ¼ tsp garlic powder

Combine all ingredients and serve.

Quinoa--An Impressive Seed

As research and new articles continue to emerge, those who want to make good dietary changes, take notice. When new information about what to eat and what to avoid surfaces, one considers changes in the diet and sometimes lifestyle. In talking with individuals desiring to make changes, one common concern seems universal. It’s where to start.

Are you one that purchases something new at the grocery store, bring it home, place it in the cabinet and never even open it?  Too many times I’ve talked to people who have great intentions on using this new “healthy” product, but it comes down to not really feeling confident in how to prepare it. Just like many areas in life, cooking is a risk.  There is a real risk that what you will prepare will fail in some way.  It may not taste good, the consistency will be off, or it will be too labor intensive.

This article will focus on quinoa as it seems to be an illusive “super grain” that people get excited about, but rarely use. When I ask people if they use quinoa, I get a sheepish yes.  When I ask how they use it, the response is: “I haven’t even opened it yet.  I’m not sure what to do with it.”  My goal in this moment is to empower you to use your quinoa or any other grain that’s been taking up space in your cabinet.  

If quinoa (pronounced KEEN-wah) is new to you, let me tell you about this wonderful seed.  While many people call quinoa a grain, it’s actually a seed that needs high elevation to grow properly.  Quinoa, during the Inca Empire, was an important crop that was believed to be sacred and called the “mother of all grains.”  It has been eaten for thousands of years in South American but has only recently become popular in the United States.  Now, quinoa can be found in health food stores and restaurants all over the world. 

Quinoa is available in three main types:  white, red, and black.  The nutrient components of one cup of cooked quinoa is:

·       Protein: 8 grams.

·       Fiber: 5 grams.

·       Manganese: 58% of the recommended daily allowance (RDA).

·       Magnesium: 30% of the RDA.

·       Phosphorus: 28% of the RDA.

·       Folate: 19% of the RDA.

·       Copper: 18% of the RDA.

·       Iron: 15% of the RDA.

·       Zinc: 13% of the RDA.

·       Potassium 9% of the RDA.

·       Over 10% of the RDA for vitamins B1, B2 and B6

·       Small amounts of calcium, B3 (niacin) and vitamin E.

As you can see there is a big payoff when choosing to use this ingredient.  Now let’s discuss how to use it and where to use it.  Personally, I like to have my quinoa talk back to me. I enjoy a little crunch and not a mushy porridge. With that said, for every 1 cup of quinoa, I use 1 ½ cups water.  It doesn’t take long to cook.  Place both water and quinoa in a pot and bring to a boil.  Once it boils, lower temperature and simmer until most of the liquid is absorbed.  Remove from the heat and allow to rest until all liquid is absorbed.  From here you can cool and use in salads or add to other ingredients (many are here on this website.)  

Below is a salad I threw together quickly when I was invited to a pot luck.  Thankfully, I had some vegetables in my refrigerator and before I knew it, I had a salad that was colorful and delicious.  Quinoa is wonderful to add to soups as well.  I encourage to you be creative and let me know what inspires you. Quinoa is very versatile and has a slight nutty flavor. It has limitless potential and should be a staple in your diet.

COLORFUL QUINOA SALAD

Ingredients

·     1 ½ cup cooked quinoa

·     ½ cup purple cabbage, chopped

·     ½ cup bell pepper, diced

·     ½ cup scallions

·     ½ cup carrots, diced

·     ½ cup celery, sliced

·     ¼ cup extra virgin olive oil

·     3 TBSP Ume plum vinegar

Mix all ingredients together. Chill and serve.

Health bite: Face your fear of using quinoa! 

Quinoa Patties with Sun-Dried Tomatoes

For years I've had this recipe in my folder that someone gave me (likely my mother.) I kept it because I love quiona and sun-dried tomatoes. Recently, because I needed to come up with something fairly quick and didn't have time to run to the grocery store, I made these patties. What a pleasant surprise they were! Full of rich flavors. The lemon give way to a pleasant surprise in every bite. I didn't have the Monterey Jack cheese, but substituted Parmesan-Romano cheese. I've made them both ways and prefer the Parmesan-Romano version better. I've also substituted kale for the spinach. It's your patty and your recipe, use what you have on hand. Plan ahead though, as it's best to chill the mixture 30 minutes prior to cooking the patties. If you don't need them all at once, only cook what you need and save the other patties to cook have a few days later. Just cover them well to prevent drying out or package them individually and freeze them for another time.

Quinoa Patties

• 1/2 cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 TBSP oil

• 4 scallions, chopped fine

• 4 garlic cloves, minced

• 2 cups water

• 1 cup prewashed white quinoa

• 1 tsp salt

• 1 large egg plus 1 large yolk, lightly beaten

• 2 ounces baby spinach, chopped (about 2 cups)

• 2 ounces Parmesan-Romano cheese, shredded (1/2 cup)**

• 1/2 tsp grated lemon zest plus 2 tsp juice

• 2 TBSP olive oil

**can use Monterey Jack cheese

Directions:

1. Line a baking sheet with parchment paper and set aside.

2. Heat tomato oil in a large saucepan over medium heat until shimmering. Add scallions and cook until softened, 3-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Reduce heat to medium-low, cover, and continue to simmer until quiona is tender, 18-20 minutes. Remove pot from heat and let sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer to large bowl and let cool for 15 minutes.

3. Add sun-dried tomatoes, egg, egg yolk, spinach, Monterey Jack, lemon zest, and lemon juice to cooled quinoa and mix until uniform. Divide mixture into 8 equal portions, pack firmly into 1/2 inch-thick patties and place on a prepared sheet.

4. Refrigerate, uncovered, until patties are chilled and firm, about 30 minutes.

5. Heat 1 TBSP olive oil in 12-inch non-stick skillet over medium heat until shimmering. Carefully lay 4 patties in skillet and cook until well browned on first side (8-10 min.). Gently flip patties and continue to cook until golden on second side (8-10 min.)

6. Transfer patties to plate and tent loosely with aluminum foil. Repeat with remaining patties.

*To keep patties from falling apart, wait until they are well browned before attempting to flip them.

Quinoa & Egg Enchilada Skillet

Quinoa is an ancient grain that is high in fiber and protein.  A perfect grain for the vegetarian and the carnivore alike.  This dish is a snap to make during a busy work week. For those who are wanting to create a healthier lifestyle and lose weight, choosing foods high is plant proteins is a great way to start.  Foods high in fiber (plants) move through the digestive tract in a more timely manner than animal protein.  This efficiently in the digestive system will help keep the body disease free.  This dish is both flavorful and hearty. I hope your family enjoys it as much as mine.

Ingredients

2 cups cooked quinoa
1 (15 ounce) can black beans, rinsed
1 cup corn
1/2 onion, diced
1 clove garlic, minced
2 tsp extra virgin olive oil
1 lime, juiced
Salt and pepper
2 cups enchilada sauce
2/3 cup cheddar cheese, grated
6 eggs

For Serving:
Cilantro, chopped
Green onions, sliced
Ripe avocado, sliced
Hot sauce

Instructions:

1. Preheat oven to 375 degrees.
2. To a mixing bowl, add the cooked quinoa, black beans, corn, and onions.  
3. In a smaller bowl, mix together the cumin, garlic, oil and lime juice. Pour over the quinoa and toss everything to combine. Season with salt and pepper to taste.
4. Spread the mixture into the bottom of a 12 inch cast iron skillet. Pour the enchilada sauce over the quinoa then sprinkle everything with cheese.
5. Make six small indentations in the top of the cheese for the eggs. Crack the eggs over the cheese, evenly spacing them out. Season the eggs with salt and pepper.
6. Bake the skillet in the preheated oven for 20-30 minutes, until the egg whites are completely set, but the yolks are still runny and the edges of the skillet are bubbly.

Serve promptly with fresh cilantro, green onions, and avocado slices on top, and hot sauce on the side.

Serves 4-6

Curry Quinoa

I stumbled upon this recipe as a means to use up some excessive squash my garden was producing.  I had given away zucchini and squash, but as you know, there are still more that come.  Because I love both quinoa and curry, this mixture was sure to win big.  I doubled the recipe below so there would be left overs to take to work.  What I like most about curry dishes is the longer it sets (to a point) the better the flavors are.

Curry Quinoa

• 2 1/2 cups vegetable stock, divided
• 1/2 zucchini
• 2 carrots
• 1 round yellow squash
• 1/2 red bell pepper
• 1 small purple onion
• 8 slices of ginger, minced
• 1/2 cup coconut milk
• 2 TBSP red curry paste

Directions:

1. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.
2. Add 2 cups vegetable stock and 1/4 tsp. salt to the pot and bring to a boil.
3. While the quinoa is cooking, prep the veggies for the curry.  Chop zucchini, carrots, squash, bell pepper, and onion evenly in size.
4. In a separate pan over medium-high heat, add the remaining 1/2 cup vegetable stock. Once pan is heated, add the onion.  Sauté the onion until fragrant and then add the vegetables except for the ginger.  Let cook for a couple of minutes.
5. Add the coconut milk, curry paste, and ginger, stir, and cook on medium heat with lid on until completely warm.
6. Remove from heat and transfer into quinoa pot and mix well.

variations:

•  add 1 cup frozen then thawed peas in with the vegetables
• add 1 cup chopped fresh cilantro in with the ginger

Serves 4

adapted from THE CHINA STUDY COOKBOOK

Quinoa and Garbanzo Bean Salad

Here is yet another quinoa recipe that can be served warm or cold.  So if time is an issue, don't fret, no cooling time is required.

Quinoa and Garbanzo Bean Salad

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 3/4 cup broccoli, chopped
• 1 glove garlic, minced(may add more)
• Juice of 1 lemon
• 1 tsp dried tarragon
• 2 tsp prepared mustard
• 2 TBSP extra virgin olive oil
• salt and pepper to taste

Directions:

1. Bring the quinoa and water to a boil, lower heat and simmer until liquid has evaporated, 15-20 minutes.
2. While quinoa is cooking, chop broccoli and mince garlic.  Place in a mixing bowl along with rinsed garbanzo beans.  Add quinoa, lemon juice, tarragon, mustard, and olive oil.  Stir until evenly mixed.  Season to taste with salt and pepper.

adapted from Allrecipes.com

Quinoa Oatmeal with Cranberries and Blueberries

Here is a new twist on the ordinary oatmeal breakfast. Adding the quinoa gives extra fiber and protein. Roasting the cranberries and blueberries creates a delicious and nutritious topping.

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Quinoa Oatmeal with Cranberries and Blueberries

• 1 cup oatmeal
• 1/4 cup quinoa
• 1 cup water
• 1 cup almond milk
• 1/2 cup fresh cranberries
• 1/2 cup fresh or frozen blueberries
• 1 TBSP coconut oil
• honey (optional)

Directions:

1. In a medium saucepan, add oatmeal, quinoa, water and almond milk.
2. Cook on low until creamy and most of the liquid is absorbed.
3. While oatmeal is cooking, place cranberries and blueberries in a roasting pan.
4. Add coconut oil and roast at 400 degrees for 5-7 minutes or until cranberries have popped.
5. Pour oatmeal into individual bowls and top with fruit mixture.
6. Add honey for extra sweetness, if desired.

Quinoa Black Bean Salad

This recipe has been a favorite in our house for a number of years.  Quinoa is protein packed as well as a good source of fiber.  As a vegetarian, this ancient grain is a staple in my pantry. Quinoa has a mild nutty flavor and can be easily added to soups for extra nutrition.

I usually will double the recipe so we have more to go around.  It can be used to fill tortilla shells, as a meat substitute in a taco salad, or just eaten in a bowl!

Quinoa Black Bean Salad

• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups water or vegetable broth
• 2 tsp olive oil
• juice of 4 limes
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 6-8 green onions
• 1 1/2 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups frozen corn kernels, thawed
• 1 (15 oz) can black beans, rinsed and drained (can use up to 3 cans)

Directions:

1. In a saucepan, bring the water or broth to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 - 15 minutes.  Allow to cool.
2. In a large bowl, combine the oil, lime juice, cumin, and coriander.  Stir in green onions, bell peppers, cilantro, corn, and black beans.  Add the cooled quinoa, and combine thoroughly.  Refrigerate until ready to use.