Posts Tagged quinoa

Quinoa Patties

Source: Super Natural Every Day by Heidi Swanson

Every single recipe I have made from this book has been outstanding. Each one is full of flavour and so good for you!

These patties can be used as either a snack, or main meal if paired with a salad. I paired it with Heidi’s Kale Salad.

2 1/2 cups cooked quinoa*, at room temperature
4 large eggs, beaten
1/2 tsp fine-grain sea salt
1/3 cup finely chopped fresh chives (used green onions)
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 Tbsp extra-virgin olive oil or clarified butter
2 Tbsp Feta Cheese (my addition)

* To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese (+ Feta if using), and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.


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Quinoa-Stuffed Chicken Breasts

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

A lightly seasoned chicken breast is wrapped around a savory quinoa filling with melted feta cheese. Perfect with a small spinach salad.

1/2 cup water
1/4 cup quinoa
3/4 cup crumbled goat cheese (I used Feta)
2 Tbsp chopped black olives
3 Tbsp diced red bell pepper
1 green onion, thinly sliced
1/4 tsp ground black pepper
3 tsp dried oregano, divided
1 large egg
4 large boneless, skinless chicken breasts
2 Tbsp extra virgin olive oil **
2 Tbsp fresh lemon juice **
1/4 tsp salt **
**I doubled as this is the drizzle.

Preheat the oven to 400F.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork.

In a small bowl, combine the quinoa, goat (feta) cheese, olives, red pepper, green onion, black pepper and 2 tsp of the oregano. Add the egg and blend well. Spoon the mixture onto the center of each chicken breast, roll up and secure with a toothpick. Place the rolled chicken breasts in a 9 by 13 casserole dish.

In a separate small bowl, combine the olive oil, lemon juice, salt and remaining oregano. Drizzle mixture over the chicken.

Bake on center rack for 20 minutes, (it took 30 for me). Remove from the oven and let the chicken stand for 3 to 4 minutes before serving.

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Quinoa Veggie Bake

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Serve as a complete meal or with our choice of salad.

I enjoyed this dish and made some modifications (listed). Next time I think I would add more vegetables, maybe diced zucchini or chopped carrots or peas.

Serves: 4-6

1 cup quinoa
2 cups water
2 Tbsp butter
1 cup diced onion
3 cups broccoli florets
1/4 tsp salt
2 cups sliced mushrooms
1 cup chopped red bell pepper
1 tsp basil pesto **I used 2 Tbsp
2 large eggs
1 cup shredded cheese
1 cup ricotta cheese
1/2 cup light sour cream
1/4 tsp ground black pepper **I used 1 tsp
1/4 cup cheddar cheese (optional topping)
**1 cup additional veggie (my addition)

Preheat oven to 350F. Spray with cooking oil or grease a 9 by 13 inch casserole dish.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork. Set aside.

Melt the butter in a large pot over medium heat. Add the onion and cook until softened and opaque, about 5 minutes. Stir in the broccoli, salt and 1 to 2 Tbsp of water to facilitate cooking if necessary. Saute for 2 minutes, then add the mushrooms, red pepper and pesto. Cook until mushrooms are just softened, 4 to 5 minutes. Remove from heat and stir in the quinoa.

Beat the eggs in a medium bowl and stir in cheddar cheese, ricotta and sour cream. Mix well. Season with pepper and fold into the vegetable-quinoa mixture. Spread into prepared casserole dish and top with shredded cheese if desired. Bake on center rack for 30 to 35 minutes or until the center is hot.

Refrigerate leftovers for up to 3 days.

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Cheesy Spinach and Quinoa Stuffed Pasta

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

After reading this recipe, I felt like it might need more so I added it. See my additions below and feel free to try it their way first if you want. (Note: I never did it their way.)

1 onion chopped*
2 cloves garlic, minced*
1/3 cup quinoa
2/3 cup water
One 12 oz box jumbo pasta shells (I only used 18 shells, about 1/2 the box)
2 large eggs
1 1/2 cups shredded part-skim mozzarella cheese
1 cup ricotta cheese
3/4 cup freshly grated Parmesan cheese
One 10 oz package chopped frozen spinach, thawed and squeezed almost dry
1/4 tsp salt and pepper
1/4 tsp nutmeg*
3 cups tomato sauce
1 tsp Italian seasoning*

*my additions

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350F. Cook pasta shells according to the directions on the box.

Saute the onions and garlic, about 3 minutes.

Beat the eggs. Add the quinoa with the mozzarella, ricotta, Parmesan, spinach, salt and pepper, and nutmeg, onion and garlic – if using.

Spread the tomato sauce with the back of a spoon over the bottom of a 9 by 13 inch casserole dish, sprinkle seasoning on tomato sauce.

Fill each pasta shell with about 2 to 3 Tbsp of the cheese mixture and place in the casserole dish, beginning at one corner of the dish. (A few shells may be left over, if using whole box.)

Cover with foil and bake on the center over rack for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the pasta is slightly golden and the sauce is bubbling.

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Blueberry Flax Hot Cereal with Quinoa

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

This is a great morning cereal and a fabulous way to start to the day. I’ve now had it 3 days in a row!

Serves 1

2/3 cup water
3 Tbsp quinoa
2 Tbsp quick-cooking rolled oats *
1-2 tsp maple syrup, honey or brown sugar
1 1/2 tsp flax seeds (ground or whole)
2 Tbsp blueberries, fresh frozen and thawed (I used blackberries and will use whatever I have on hand.)
Milk, half-and-half cream  or vanilla yogurt (optional)**

*you can use old-fashioned rolled oats, see adjustment to cooking in directions.
**vegan substitution, soymilk or almond milk

Place the water and quinoa in a small saucepan, bring to a boil, and cover.
Reduce to a simmer and cook for 10 minutes. (If using old-fashioned rolled oats, add them to the mixture after 7 minutes of cooking time.)
Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender.
Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using.
Serve immediately.

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Ginger Lime Tilapia with Banana Ketchup and Curried Quinoa

Source: Clean Eating Magazine  September/October  2009

tilapiaA very quick and healthy meal.  I loved the combination of flavours in this recipe.  I’ve posted the Banana Ketchup recipe as CE does, but next time, I’d half it.

Curried Quinoa
1 2/3 cups low sodium chicken or vegetable stock
2 tsp curry powder
Pinch cayenne pepper or your favorite hot sauce (optional)
Sea salt and fresh ground black pepper, to taste
1 cup quinoa

Ginger Lime Tilapia
2 tbsp fresh lime juice (I used bottled lime juice)
2 tbsp agave nectar
1 tsp fresh ginger, grated
4 6-oz Tilapia fillets
Sea salt and fresh ground black pepper, to taste

Banana Ketchup
1 tsp olive oil
1 small white onion, finely diced
1 tsp fresh ginger, grated
3 medium ripe bananas, peeled and mashed with a fork
1 tbsp agave nectar
2 tbsp white balsamic vinegar
1/2 tsp allspice, ground
Pinch cayenne pepper or your favorite hot sauce (optional)
Sea salt and fresh ground black pepper, to taste

Preheat oven to 425 degrees.

Prepare quinoa: Add stock, curry, cayenne, salt & black pepper to a medium saucepan. Bring to a boil over high heat, uncovered. Add quinoa, bring back to a boil, reduce heat to low, cover and simmer for 12 to 15 minutes. Remove from heat, remove lid & fluff with a fork. Set aside.

While quinoa is simmering, prepare tilapia: In a small bowl, stir together lime juice, 2 tbsp water, agave & ginger. Place tilapia onto a parchment-lined baking dish. Spoon lime juice marinade over tilapia filets. Season fillets with salt & black pepper. Place into preheated oven for 12-15 minutes, or until fish is fully cooked and opaque and flakes easily when pierced with fork. Remove from oven, cover and set aside to keep warm.

While tilapia is baking, prepare banana ketchup: Heat oil in a small saucepan over medium-high heat. Add onion & ginger & cook, stirring frequently for about 2 minutes. Add bananas, 1/4 cup water, agave, vinegar & allspice. Bring just to a boil, then reduce heat to low and allow to simmer for about 5 minutes, stirring frequently. Remove from heat & season with cayenne, salt & black pepper. Set aside.

To serve, scoop 1 cup quinoa into center of plate, top with 1 tilapia fillet, about 1 tbsp fillet pan juices and a dollop of banana ketchup.

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Kushari (Lentils and Quinoa)

Source: Clean Eating Magazine  May/June 2009

Clean Eating says:Kushari0001

This hearty lentil stew is often hawked by Egyptian vendors on the street. Usually served as a vegetarian dish…go meat-free… sub in vegetable stock without sabotaging the delicious savory flavor.

Nutritional Bonus: Aside from filling you up, the combination of high-fiber foods, lentils, quinoa and whole-wheat pasta, have been linked to lowering the risk of coronary heart disease and diabetes, while promoting digestion

My 15-month old daughter loves this, and so do I.

3 cups low sodium chicken or vegetable stock
1 cup lentils, cleaned and rinsed
1/2 cup quinoa
1 oz whole-wheat spaghetti or vermicelli (about 1/2 cup), broken into 1 to 1 1/2-inch pieces

Heat stock and 3 cups water in a medium saucepan over medium-high heat until it comes to a roiling boil.
Add lentils, lower heat to simmer and cover. Cook for 25 minutes, until lentils are tender but not completely soft.
Mix in quinoa, let cook for about 6 minutes. Then add spaghetti, cook for another 6-8 minutes.

If the mixture seems dry, add another 1/2 cup water. Cover and set aside. (Tip: To break up spaghetti, simply wrap it in a clean dish towel and holding the towel by each end, carefully run pasta over the edge of a counter or table a few times).

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