We’re always on the lookout for a good veggie burger. We have a great black bean burger (adapted from Rebar), a good white bean and walnut burger, and now….a quinoa burger??! That’s right.
It’s pretty good! Sometimes the black bean burger weighs a person down. This is a lighter burger with a fresh taste, great for condiments and –no beans!
From Chatelaine magazine
1/2 cup uncooked quinoa (about 2 cups cooked)
1 tsp vegetable oil
1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup)
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced (i just used some onion)
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne pepper
Cook the quinoa in 2 cups water til water is absorbed (maybe use a bit less water next time). Saute veggies. Mix ingredients with quinoa. Press into burgers and fry in a pan!
Filed under: farm, loafs and roasts, quinoa, recipe, red lentil, the yard | Tags: lentil loaf, quinoa loaf, squirrel nest, thanksgiving
We had a nice thanksgiving. As per our custom, we made a loaf. This time I cobbled a new one from assorted recipes. It was a good first effort, but a bit crumbly. Mom and dad said they liked it but I think the dude and the girl preferred the heavier cheese and lentil one.
1 cup mushrooms chopped fine
1 cup onion chopped
1 cup celery chopped
2 cups cooked red lentils
1 cup cooked quinoa
1 cup walnuts toasted and chopped
1/2 cup shredded cheddar cheese
salt and pepper
red pepper flakes.
Assemble the loaf in a parchment lined loaf pan. Bake 45 minutes at 350.
During his visit, dad got a hankering to do something fun. What constitutes fun at the Acres? Why, how about we cut down a tree?
Dad and the dude cut down the hammock tree. It was seriously rotten and had some squirrel nests in it! Those little squirrels were evicted, poor little guys.
Especially not the folks around here. Quinoa is derisively talked about in these circles, usually along the lines of “oh no, not the ancient grain!”
But in spite of their stated dislike, I persist. I mean it has all the amino acids in one perfect little grain!! Come on people, get with the grain.
And last night, I found the ticket.
Quinoa Salad with Feta Chickpeas and Veggies
1 cup quinoa
1 15 oz can chickpeas rinsed and drained
1 green pepper diced
1/3 cup parsley chopped
1 handful broccoli chopped
5 oz feta
1/4 cup olive oil
3 tbsp red wine vinegar
splash of sugar
1 tsp salt
2 tsp dijon mustard
lots of pepper
Ok, so I bought a box of quinoa that had two cups in it (7.5 serving). I made the whole thing. 2 cups quinoa/ 4 cups water. Bring to boil for 5 mins covered. Let sit covered for 15 minutes. Rinse with cold water. (I have about half left for another recipe day in the freezer).
I added the broccoli to the water a tad too soon. Next time I’ll add the smallish salad like pieces to the sit time alone.
Put other ingredients in bowl. Mix up dressing in a jar with lid and shake well. S & P to taste.
You can see where I was going with this recipe. We know they likes chickpeas. Check. We know they like the greek pasta salad. Check. Whoops no kalamata olives on hand. Waaa. But feta, good. Check. Pepper. Good. Check. Nice healthy dinner. Yum. Bodies are happy.