Quinoa Burgers

What's not to love about quinoa. You can cook it up fairly quickly and it can be used in a variety of dishes.
Besides that my husband will actually eat it. He has a dislike for couscous due to its small size and texture apparently. I think quinoa is the same small size and has a different texture to it but for some reason he will eat one but not the other. Weird hey ?

Quinoa Burgers

Yeild: approx. 10 burgers

Ingredients:

2 cups cooked Quinoa
3/4 cup shredded cheddar cheese ( or other variety, if you prefer)
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
2 tbsp. flour
2  green onions
1/2 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. garlic powder
olive oil for frying

Directions:
In a large bowl, combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple tsp. olive oil over medium-low heat. Measure 1/4 cup and form into patties - mixture will be slightly sticky. Fry until golden brown, about 4 minutes on each side.

*** Quinoa Cooking Directions ***
1 cup uncooked quinoa
2 cups water
1/2 tsp. salt

In a medium pot bring the 2 cups water and 1/2 tsp. salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for about 18-20 minutes, or until all water is absorbed and the seeds are tender.

Quinoa Burgers and Oriental Broccoli Salad

Source:from Eating Well...Living Thin

Lemon Quinoa Soup

I'M BACK :)

Sorry I haven't been on here for awhile but I was wanting to wait until my husband re-designed the blog. It still isn't 100% done but good enough for me to start posting.

We just got a new camera but I still have some catching up to do so eventually the pictures should start looking better.

Without further ado here is a recipe for a fast and easy soup to make.

Lemon Quinoa Soup

Ingredients:


1 tbsp. extra virgin olive oil
4 green onions, thinly sliced
1/2 cup quinoa
3 cups chicken or vegetable broth
3 cups water
4 large eggs
1/4 cup fresh lemon juice ( about 1-2 lemons)
Pinch ground black pepper
1 cup half and half cream
1 tsp. grated lemon zest

Directions:


In a large saucepan, heat the olive oil over medium heat. Add the green onions and saute until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup of the hot broth into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately.

This soup will keep in the fridge for up to 3 days.

Source: Quinoa 365: The Everyday SuperFood Cookbook

Mini Ham and Cheese Quinoa Cups

These little cups were very very filling ! I could only eat 2 of them before i was too full to eat anything more all night.
These would be a great breakfast food but we had them for supper with a side salad.

Mini Ham and Cheese Quinoa Cups


Yield: 28 mini cups


Ingredients:


2 cups cooked Quinoa (about 3/4 cup uncooked)
2 eggs
1 cup zucchini, shredded ( change this up if you want with shredded carrots or other veggie)
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 tbsp parmesan cheese
2 green onions, sliced
salt and pepper


Directions:


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a  muffin tin with a non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until edges of the cups are golden brown. Do not under bake or they wont come out of the pan. Let cool for at least 5 minutes before removing from the muffin tin.


Source: Iowa Girl Eats