Tag Archives: Quinoa

Corn & Quinoa Burgers

9 Sep

Scary things are happening this week.

Something that hasn’t happened in over 2 years.

Yep, I’m going back to school.

I promise that I won’t be one of those annoying undergrads.

I’ll just be one of those poor graduate students that look down on undergrads with disdain.

With school coming up that means it’s almost the end of corn season. Delicious, sweet, yellow corn on the cob. This makes me sad. Even though with the end of corn season comes apple season, I will still miss all the corn we have been receiving in our CSA. I don’t think I’ve ever actually ate so much corn in one season. It’s boring to just eat it off the cob, even though it is delicious, so I’ve got to be more creative when it comes to using my ears of corn.

Obviously the next logical step is to turn them into burgers. Delicious burgers. With creamy homemade onion dip to go on top. If you decide to shallow pan fry these babies, uh, just be careful that your corn doesn’t become pop corn.

Just sayin’

I’m going to go back to the library now, where I will be living for the next two years. And glaring angrily at the undergrads. Ah, school days.

Corn & Quinoa Burgers
Adapted from An Edible Mosaic

Ingredients

  • 1/4 cup uncooked quinoa
  • 1/2 cup warm water
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups corn (about 2 ears)
  • 2 large eggs, beaten
  • 2 tbsp dried parsley
  • 4-6 tbsp panko breadcrumbs
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • canola oil, for frying
Directions
 – Soak the quinoa in cold water for 15 minutes. Strain through a fine mesh sieve then rinse under cold water. Add the quinoa, warm water, salt and pepper to a small sauce pan and bring to a boil. Once it is boiling cover the saucepan and reduce the heat to a simmer for about 14 minutes. Remove from the heat and let sit 5 more minutes before fluffing with a fork. Set aside
– In a medium saute pan, add the olive oil, garlic and onion to the pan. Stir until the onions are opaque, about 5-7 minutes. Scoop out about half of the onion mixture and set aside. Add the corn and stir until the corn is starting to turn brown, about 5 minutes.
 – In a large bowl mix the quinoa, corn mixture, eggs, parsley, and red pepper flakes together. Add 4 tbsp of the breadcrumbs and add the extra 2 tbsp if the mixture is still too wet.
 – Form into patties (I used my biscuit cutter). Heat canola oil in saute pan and cook the patties until they are nicely browned on both sides, about 2-3 minutes per side. Serve with Creamy Onion Dip (recipe below)
Creamy Onion Dip

Ingredients

  • Remaining onion mixture
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 tsp paprika
  • salt and pepper to taste
Mix all ingredients together and serve with the burgers.

 

 

 

Quinoa “Meat” Balls

29 Mar

When I saw that Katie over at the Small Boston Kitchen post a recipe for Quinoa “Meat” balls I immediately added it to my MUST MAKE NOW list.

And almost two months later here we are (Ahem, that is quick for me).

Quinoa is very quickly becoming a favorite food of mine. Quinoa is one of the healthiest foods you can have, and it packs a TON of protein plus it tastes so damn good. Quinoa has pretty much replaced a lot of the grain type food that we eat (most commonly being couscous).

Quinoa is versatile, you can pretty much have it for breakfast, lunch, dinner AND dessert. I mean, you can’t really say that for a lot of foods. Except for maybe cookies….

One bite of these delicious quinoa “meat” balls and you might not EVER go back to actual meatballs.

Ok, maybe sometimes….

Just trust me on this one, make these babies AS SOON AS POSSIBLE.

Quinoa “Meat” Balls

Adapted from The Small Boston Kitchen

  • 1 cup cooked quinoa (I cooked it in my rice cooker, AMAZING I tell you!)
  • 6 crimini mushrooms, diced
  • 1/2 bag fresh spinach
  • 1/2 onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 egg
  • 8-10 macadamia nuts, roughly chopped
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • salt and pepper to taste

In a saute pan, coat with olive oil and cook mushrooms, onion, and peppers until softened. Set aside and in the same pan cook the spinach until slightly wilted.

In a big bowl combine all the ingredients until they come together. Form into balls and place in a parchment lined baking sheet. Place into a 400 degree oven and bake for about 15-20 minutes.

Serve with spaghetti, in a sandwich, or just eat them as a snack!

Sausage & Cheese Quinoa

30 Jan

I introduced my husband to the wonders of quinoa a while ago. He had never heard of quinoa before. I don’t even think he knew how to spell or pronounce it. I think the first time he saw it he thought it was some dried form of couscous.

My friends, if you’ve never had quinoa before, it’s time to jump on the bandwagon. I have never seen something so versatile. Quinoa can be eaten at any time of the day. You can have it for breakfast. Or maybe you want to have a light lunch. You can have it for dessert. Or you can have it for dinner like I did.

And quinoa isn’t just a side dish. It is the main character here. The star of the show, if you will. Front and center, it’s all about the quinoa.

Did I also mention that quinoa is one of the healthiest foods you can eat? It’s got a lot of protein, essential amino acids, dietary fiber, is gluten free and is easy to digest. Not to mention that it is very filling and will keep you full for a long time. You pretty much can’t go wrong with it.

After I made this quinoa dish my husband said, and I quote, “Feel free to buy and make quinoa whenever you want. It’s really good.”

If I haven’t sold you on quinoa yet, then by the time you finish reading this recipe, you’ll be a convert for sure.

Sausage & Cheese Quinoa

  • 2 cups cooked quinoa*
  • 9oz fresh spinach
  • 1 cup sliced gouda
  • 2 links of cooked turkey andouille sausage, sliced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1-2 tbsp olive oil

*If you want to learn how to cook quinoa, click here.

In a large saute pan heat the olive oil. Add the garlic and cook for 2 minutes, or until the garlic is nicely browned. Add in the spinach and cook until the spinach is wilted. Add in the sausage and stir for another 2 minutes. Add the quinoa and the cheese and stir until the cheese has been distributed evenly. Add salt and pepper to taste. Transfer to a bowl and add more sliced cheese to the top because it’s that delicious. Garnish with some dried parsley.

If you want to make this vegetarian, just take out the sausage! I would recommend adding more cheese though, or combining 2 different cheeses, to make the dish more interesting.

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