keen-wah burgers and wraps

 
Hello!  Today is a 2 for 1 special!!!!
 
Below are two separate recipes for Quinoa Burgers and Wraps.
 
If recipes don’t interest you,  and if you have a spare minute,
please click on the sidebar’s photo of the two ladies hugging!
 
Lovin quinoa….great source of ‘clean’ protein and high in fiber.
 
Try it plain with a smidgen of sugar instead of oatmeal for breakfast. Or with a pat of butter instead of rice, couscous, or pastas. 
 
 

Quinoa Burger with two patties!

A new kind of veggie burger for us.  I altered a recipe from  http://eatingwelllivingthin.wordpress.com

They were so yummy and pretty easy too.

Prepare the quinoa  first:

In a medium saucepan bring 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add 1 cup uncooked quinoa and reduce heat to low.  Cover and cook for 15 minutes, or until all water is absorbed.  Allow to cool.

OR  2 rounded cups leftover, cooked quinoa

 

To make the patties:

In a large bowl add…

  • the cooled quinoa
  • 3/4 cup shredded cheddar cheese (or whatever you love)
  • 1/2 cup cottage cheese
  • 1 medium carrot, finely grated
  • 3 eggs
  • 2-6 tablespoons all purpose flour (start with 2, if they won’t hold together add more)
  • 2 green onions, including white parts
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • salt and pepper

Olive oil for frying

Heat a skillet and 2 teaspoons olive oil over medium heat.  Measure 1/4 cup and form into patties about 1/2 inch thick  – mixture will be sticky so you may have to flour your hands. Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Their flavor is mild enough to infuence it any which way. Maybe pump up the garlic, or add curry paste, or substitue a grainy mustard for the cottage cheese.

Instead of ketchup or mustard we made a

Basic Tzatziki: (also from  http://eatingwelllivingthin.wordpress.com

  • 3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
  • 3 tablespoons sour cream
  • 1/2 cucumber, peeled, seeded and grated – squeezed of excess water
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried or 2 tablespoon fresh dill weed
  • Kosher salt and black pepper to taste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Curry Quinoa Wraps

Makes enough to fill ten 8 inch whole wheat tortillas.

( or make lettuce wraps )

Curried Quinoa:
Bring 1 cup water and ¼ cup orange juice to a boil.  Add 1 cup quinoa and 2 Tbsp Curry Paste ( I buy Patak’s MILD – coriander & cumin in a jar). Stir, cover, and reduce heat.  Simmer for 12 minutes.  Stand 5 minutes and fluff.

Meanwhile, make the Slaw:
2 Tbsp lemon juice
4 Tbsp orange juice
2 avocado, diced
1 cup shredded or matchstick carrots
2 cups shredded iceberg lettuce.( i know-no nutritional value, but i don’t cabbage and iceberg is close.)
2 Tbsp tahini (sesame nut butter)
Chill slaw a bit.

When Curried Quinoa is done and fluffed, fold into cooked quinoa:
1 1/2 cups frozen peas (thawed and heated or peas/carrot combo
1/2 cup salted cashews
½ cup sweet onion, chopped
2 Tbsp rice vinegar
1 seedless tangerine or orange, peeled/diced
2 Tbsp maple syrup – don’t skip this!
1/4 cup chopped mint
pepper

Let this sit a minute so everything becomes the same temperature.

 Build your wrap in a warmed whole wheat tortilla. Serve with fruit.

Thanks for visiting today! If you were on a coffee break or home for the evening and if you have a spare minute, please click on the sidebar’s photo of the two ladies hugging.

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