Crispy Quinoa Sliders

Crispy Quinoa Sliders

2 cups quinoa, cooked in chicken or vegetable stock
1 cup cooked white beans
1/2 cup carrots, diced
1/2 small onion, finely diced
2 garlic cloves, minced
2 eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. olive oil
12 whole wheat slider buns or dinner rolls
2 avocados, mashed
1/2-1 tsp. chipotle powder

Cook quinoa in chicken or vegetable stock, according to package directions.

Mash avocado and add chipotle powder according to your likeness.  Set aside. 

Drizzle about 1 tablespoon of olive oil in a skillet and saute onions and carrots over medium high heat until soft and onions are translucent.  Add garlic the last 30 seconds of  cooking.  Mash beans and add them to the onion mixture.  Place mixture into a large bowl, along with the cooked quinoa and allow to cool slightly.

Once mixture is cool, add eggs, cheese, bread crumbs, salt and pepper and olive oil. Either using hands or a wooden spoon, stir together until all ingredients are well-incorporated.

 

Heat a large skillet over medium-high heat and add a couple drizzles of olive oil. Once good and hot, make the patties.  I found it easiest to use a large scoop, like a muffin scoop, to make the patties and just just scoop it out right into the pan, flattening it out a little bit with the tips of your fingers.  Add 5-6 quinoa patties, or however many fit in your pan, and cook until DEEPLY golden brown and crispy, about 5 minutes. If you cook it any less, patties will be too tender and will begin to crumble. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties.

Serve warm on slider or dinner rolls topped with mashed avocado.

 

Source- Sweet Luvin in the Kitchen

Toasted Quinoa, Corn and Avocado Salad

 

 

Toasted Quinoa, Corn and Avocado Salad

From Marie Simmons’ “Fresh & Fast Vegetarian”
Serves 4 as a main dish or 8 as a side dish

• 1 1/2 cups quinoa
• 1 tablespoon olive oil or vegetable oil

Lime-Jalapeño Dressing:
• 2 teaspoons ground cumin
• 5 tablespoons olive oil vegetable oil
• 1/2 cup fresh lime juice, plus more to taste
• 1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
• 1 garlic clove, grated
• 1 teaspoon coarse salt

• 1 cup fresh corn kernels (from 2 ears)
• 1 cup diced (1/2 inch) firm, ripe plum tomatoes
• 1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
• 1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
• 1/2 cup finely chopped fresh cilantro

1. Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
2. Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
3. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
4. Let stand, uncovered, until cool, about 10 minutes.
5. To Make the Dressing: Sprinkle the cumin in a small skillet, and toast over medium heat, stirring, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño pepper, garlic and salt. Transfer to a large bowl, and whisk to blend.
6. Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend. Spoon the salad onto a large platter, and sprinkle the avocado and cilantro on top.

Fresh Cherry and Pecan Quinoa

Fresh Cherry and Pecan Quinoa

makes 2 cups

1 cup uncooked quinoa

1/2 onion, chopped

2 cups water, stock or liquid of choice (I used chicken stock)

1 bulb roasted garlic

1 tablespoon olive oil

1 cup fresh cherries, pitted and coarsely chopped

1/3 cup chopped pecans

1-2 ounces crumbled feta cheese

1/3 cup balsamic vinegar, reduced (I used cherry balsamic)

Heat a saucepan over medium heat and add olive oil. Once hot, add onions and cook for about 5-6 minutes, until soft and slightly caramelized. Add in quinoa then add in liquid. Bring mixture to a boil then reduce to a simmer, cover and cook for 12-15 minutes. While quinoa is cooking, add balsamic vinegar to a small saucepan and bring to a boil. Let simmer for 3-4 minutes, then remove from heat and allow to thicken.

Remove quinoa from heat and fold in cherries, pecans, roasted garlic, and feta. Drizzle with balsamic or stir it in. Season with salt and pepper if desired.

Note: this would also work with dried cherries. It can be served warm or cold.