Quinoa Burgers

Always on the look out for a great veggie burger! I saw this online- modified it by not adding the sugar originally called for and adding a scallion and bumping up the cumin a notch.

2 cups cooked quinoa

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs ( 4 eggs if using zucchini instead of carrot)

3 tablespoons all purpose flour

3 green onions, including white parts

1/2 teaspoon ground cumin

Olive oil for frying

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In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Measure 1/4 cup and form into patties about 1/2 inch thick  - mixture will be slightly sticky.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Making the burgers...

**Delicious! I'll be making these again!

Quinoa Tabouli Salad with Chickpeas

One of my favorite summer salads. I used to use bulgher until wheat became an allergy issue in this house. Now I use quinoa and love it. This recipe comes from The New Moosewood Cookbook. I found the recipe on-line on the food.com website . However, what you see below is how I've adapted it over the years. Depending on what is in season, I'll add the tomatoes or if I have kalamati olives, I'll add them. I usually add chickpeas for the protein.

• 1 1/2 cups quinoa
• 3 cups water
• 1 teaspoon salt
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• pepper
• 3 scallions, finely minced
• 1/2 cup minced flat-leaf parsley, packed
• 8- 10 mint leaves, minced
• 2 medium tomatoes, diced or 4 roma tomatoes,diced
• 1/2 cucumber,  minced

1. Cook the quinoa in the water for about 15 minutes or until the liquid has been absorbed.Fluff up the quinoa.
2. Emulsify the lemon juice and oil. Then mix in the salt, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.

 

 **Delicious, as always.

**Made a different time, with black olives, tomatoes, and carrots.

Quinoa and Chile Casserole

This recipe came from CooksRecipes.com. I've made it several times with great success, however, I have found that doubling the quinoa to 2 C makes for a better casserole.

Serves 6
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil - divided use
1 cup quinoa
2 tablespoons coarsely chopped oven-dried tomatoes (or sun dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chilies
1 cup (4 ounces) shredded Monterey Jack cheese

    1.    Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
    2.    Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
    3.    Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
    4.    Drain chilies and split in half lengthwise; discard seeds. Arrange half the chilies in a 2-quart casserole (12 x 8 x 2-inch). Spread quinoa mixture evenly over chilies. Top with remaining chilies and sprinkle with the cheese.
    5.    Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

last steps before cooking

Just out of the oven

** I doubled the recipe and used my dried tomatoes from last summer's harvest. Delicious meal.