This is similar to an Israeli salad but with health protein filled quinoa. Make it the day before for even more flavor enhancement.
1.5 cups quinoa
1/2 cup pine nuts or almonds
3 persian cucumbers or one english cucumber, peeled and finely diced (2.5 cups)
3/4 cup seeded and finely diced tomatoes
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or
until quinoa is tender and small “tails” bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts or almonds on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and
stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.
I was dragging my feet about Quinoa until I had this dish. These burgers were so amazing, even my non vegetable loving husband thought they were delicious! I’m a quinoa convert. No more meat burgers for me. Serve with toasted whole wheat buns, avocado, a little mayo, lettuce. Yum! Recipe found in “Eating Well” magazine.
1 cup water
1/2 cup red quinoa
1 tablespoon olive oil
1 Cup diced onion
2 cups chopped mushroom (white or cremini)
1 teaspoon garlic
3/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 large egg
2/3 cup shredded cheddar cheese (low fat or regular)
1/2 cup whole pecans toasted and finely chopped
1/3 cup quick cooking rolled oats
1 tablespoon soy sauce
8 small whole wheat burger buns, toasted if desired (I used olive oil spray and toasted in a non stick skillet over low to medium heat)
1. Combine water and quinoa in a medium saucepan. Bring to boil. Reduce heat to a simmer, cover and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat over to 350. Line a baking sheet with no stick foil or parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until soften about 5 minutes. Add mushrooms, garlic, marjoram and oregano, cook, stirring until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce. Combine. Scoop about 1/2 cup portions of the mixture on the baking sheet and shape into 8 patties about 3 inches wide, leaving about 1 inch of space between each patty (mixture will be crumbly but will hold together once baked).
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with favorite garnishes.
Any fruit or combination of fresh and dried can be used for a crisp. Delicious topping. I think better than pie!
Ingredients for fruit:
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
6 cups fresh cut up fruit (apples, peaches, rhubarb, strawberries, blueberries etc.)
1/4 cup lemon juice
Ingredients for topping:
1 cup packed browned sugar
3/4 cup all purpose flour
3/4 cup quick-cooking rolled oats
1 and 1/4 teaspoons ground cinnamon
1/2 cup parve margarine (Earth Balance butter is great)
Vanilla ice cream (dairy) or soy ice cream (parve) for serving
Preheat over to 375. In a large bowl, stir together the 3 tablespoons flour and granulated sugar. Add the fruit and lemon juice; toss gently to combine. Spread berry mixture evenly in an non-greased 3 quart rectangular baking dish.
For topping, in a medium bowl combine brown sugar, flour, oats and cinnamon. (I use a food processor for this step). Cut in butter (with a pastry blender if not using a food processor) until mixture resembles course crumbs. Sprinkle topping evenly over berry mixture.
Bake about 30 minutes or until topping is golden brown and edges are bubbly. Cool about 45 minutes. Serve warm with ice cream/soy cream.
A spicy dish that can be combined with sautéed slices of chicken if desired. Use as a side dish without chicken.
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tablespoons chopped fresh ginger (or less dependent on taste)
1 medium garlic glove, chopped
2 Tablespoons red wine vinegar
1 1/2 Tablespoons Asian sesame oil
2 teaspoon dried hot red pepper flakes
For Noodle Salad:
3/4 to 1 pound linguine or spaghetti
4 scallions, thinly sliced
1 red bell pepper cut into 1/8 inch thick strips
1 yellow bell pepper cut into 1/8 inch thick strips
3 Tablespoons sesame seeds, toasted
For dressing: Puree dressing ingredients in a blender until smooth and transfer to a large bowl.
Make salad: Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers and sesame seeds to dressing, tossing to combine and serve immediately.
Very easy and great marinade, gets a sweet touch from the honey.
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless boneless chicken breast halves cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers cut into 2 inch pieces skewers
Optional: Mushrooms, zucchini or other veggies as desired
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and pepper in a plastic ziploc bag. Marinate in the refrigerator at least 2 hours or overnight (the longer the better.)
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables and discard marinade. Thread chicken and veggies alternately onto the skewers.
Place the skewers on the grill. Cook for 12 to 15 minutes until chicken juices run clear. Turn and brush with reserved marinade frequently.