Lemon and Olive Quinoa Cakes

I am pretty deece at planning ahead and organizing my life.  But at the same time, I feel like I am always doing everything last minute.  Sometimes I wonder if I should just redefine what last minute is so that I am more satisfied with my preparation for things.  Maybe I should decide that "last minute" is literally a minute before something needs to be done.  That way when I am up until 3 am working on something, I can feel like I am doing things way ahead of time. 

What I am talking about:  Thanksgiving.  This is the first time I will be making the meal, at least, the whole meal.  And there is no doubt in my mind that I will be up until midnight on Wednesday night getting ready for Thanksgiving the next day.  I think I will do my family proud by keeping the essentials on the table, but also trying some new things.  Want to know my current menu?  Here is what I am doing:

-Alton Brown's Brined Turkey - I ordered a fresh turkey.  I will let you know if it was worth it.  This recipe is killer.  

-Gravy (just from the Turkey drippings and some homemade chicken stock) - my dad disagrees with my method, he likes to add milk.  

-Mashed Potatoes - I just do cream cheese, butter, cream, salt and pepper.  Just like my mom taught me.  

-Orange-Cranberry Sauce - a classic.  

-Smoked Chile Scalloped Sweet Potatoes - You know my sweet potato dilemma, I am going spicy.  

-Sausage and Kale Stuffing - I struggled with what kind of regular bread stuffing to make and went this which is full of veggies (kale and butternut squash) and other non-bread items like sausage.  

-Cornbread, Leek, Bacon, Apple, and Pecan Stuffing - Cornbread stuffing with apples and bacon is my favorite!

-Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter - Risky.

-Soft Knotted Rolls - these might not happen.

Dessert:  Pumpkin Pie from the Flour cookbook (here is close recipe) with whipped cream

Probably too much.  I mean, definitely too much.  But ya know.  

Have I ever told you the story of my sister and her pumpkin pie?  Several Thanksgivings ago, my sister made the pumpkin pie.  And it was a big deal because she made the pumpkin puree from scratch.  One day there was a little pumpkin on the counter.  The next day there was a pumpkin pie on the counter.  So...we all praised her from making her pie from scratch.  And we also all went on and on about how good it tasted.  Only to find out (I think, several years later), that the pumpkin puree didn't work out and she actually just made it from a can.  I have never been able to trust her since.  (For the record, she insists that what I have explained here isn't even what happened.  Don't listen to her.)

The bottom line is:  there is very little evidence that fresh pumpkin puree makes any difference.  However, I still made some to make my pie from (Aunt Linda always does it, so shall I).  Pumpkin pie is on my "Thanksgiving only" list, so I thought I should do it justice.

Anyways, as usual, this discussion has nothing to do with the recipe I am posting.  I have made quinoa cakes a few times before, but I always just make it up as I go, so I never have a recipe to share.  I enjoy throwing quinoa cakes into a weeknight meal mix.  They aren't that quick to make from the start, but once you have to mixture made, they make a really quick dinner.  And I LOVE them with a green salad and a delicious dijon based vinaigrette.  As with any veggie based cake, they can be a little finicky and fall apart easily.  For the last 500 cakes that this recipes makes, I ended up heating oil in a non-stick skillet and then just putting an thin, even layer of the quinoa mixture over the entire skillet.  I crisped up the first side and then just kind of broke it up to flip it in pieces.  It isn't pretty.  But just as good.  And I was hungry.  PS:  These do NOT taste half as good without the salad and vinaigrette.  Necessary.

Lemon and Olive Quinoa Cakes

adapted from Joy the Baker

1 1/2 cups raw quinoa

2 1/4 cups water

1/2 teaspoon salt

4 large eggs, beaten

1 medium yellow onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup grated parmesan or Gruyere cheese

1/3 cup coarsely chopped green olives

1/3 cup chopped parsley or green onions

1 tablespoon lemon zest

1 cup panko bread crumbs

1/2 teaspoon salt

1/2 crushed red pepper flakes

1 tablespoon water

olive oil

In a medium saucepan place quinoa, water, and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for about 20 minutes, until the quinoa is tender. Remove from heat and allow to cool to room temperature.

In a small bowl, whisk eggs and set aside. In a large bowl, toss together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper, and cooled quinoa. Add beaten eggs and stir until all of the quinoa mixture is moistened.  Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn’t dry out during cooking.

Scoop out mixture by the 2 tablespoonful. Use clean, moist fingers to form into a patty. Create as many patties as you’d like.

In a large skillet over medium heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. You’ll need a bit of room to successfully flip them.

Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.

Serve warm with a small spinach salad, or with scrambled eggs. Also, the quinoa mixture can be left, uncooked in the fridge for a few days. Cook as necessary.

(Servings: 6, Prep time: 45 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Peppers Stuffed with Quinoa, Corn, and Feta Cheese

I added bacon to this and I am sorry.  This is a perfectly delicious vegetarian meal.  And I fully support that.  But I had some bacon in my fridge.  Bacon that I definitely should have put in my freezer so that I didn't convince myself to put it in every dish that it would work in.  But it so works in this dish.  

JSYK.  You can add it and it might be extra delicious.  

I seriously feel bad about the bacon.

I stuffed a variety of peppers including red bell, poblano and maybe anaheim(?).  Woah, look at me mixing things up.  I even stuffed a tomato.  

Every time I stuff things, I have way more stuffing than I have things to stuff.  But also, the stuffing is so delicious to just eat on its own.  I mean, you could even skip the pepper and just make the quinoa as a dish on its own.  

Wow.  Good flow in this blog post.  Sorry if this gave you a migraine.  

Peppers Stuffed with Quinoa, Corn, and Feta Cheese

from Eats Well with Others

sea salt and freshly ground pepper

1 cup quinoa (or in my case 3/4 cup quinoa and 1/4 cup bulgur)

2 tbsp olive oil

1 bunch of scallions, including 2 inches of the greens, thinly sliced

2 jalapeno chiles, finely diced

1 garlic clove, finely chopped

1 tsp ground cumin

4 ears worth of corn kernels (about 2 cups)

1 bunch spinach, leaves only

1/2 cup chopped cilantro

1/4 lb feta cheese, cut into small cubes

2 large red onions, thinly sliced into rounds

1/2 cup veggie broth or white wine

4 peppers

Bring 2 cups of water to a boil. Add 1/2 tsp salt, then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles. Cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and spinach, along with 2 tbsp water. When the spinach is wilted, add the cilantro, quinoa, and feta and remove from heat. Toss everything together. Taste for salt and season with pepper.

Heat a tbsp of oil in a wide skillet. When hot, add the onions and saute, stirring frequently, until they start to color around the edges, after several minutes. Pour in the broth or wine and deglaze the pan, giving the onions a stir as you do. Season with salt and pepper and distribute in a baking dish large enough to hold the peppers.

Slice the peppers in half lengthwise. Cut out the membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft, 4-5 minutes. Remove. Fill them with quinoa mix and set them in the baking dish. Preheat oven to 400. Bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.

(Servings: 4-6, Prep time: 1 hr., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Pineapple Quinoa

Scot says "this is everything I like."  10/10.  He loves the sweet and savory thing.  He loves quinoa, pineapple, edamame and red peppers (every time he eats a red pepper, he seems to be shocked at how good it is).  Oh yeah, and he loves ginger.  

I thought this tasted a little bit like fried rice.  And I loved the cashew nuts which have a really meaty quality in this dish (and they aren't too crunchy...they are pretty soft as far as nuts go).  Nuts!  Go nuts!

Pineapple Quinoa

from Annie’s Eats

1 cup quinoa

1 cup pineapple juice

1 cup cold water

2 tbsp. plus 1/2 tsp. soy sauce

1/3 cup raw cashew pieces (unsalted)

2 tbsp. vegetable oil

1 red bell pepper, seeded and diced

1 cup cooked edamame

2 scallions, thinly sliced

2 cloves garlic, minced

1 serrano pepper, seeded and finely chopped

1-inch piece of ginger root, peeled and grated or finely diced

1/2 of a medium pineapple, cored, peeled and diced

1/2 cup loosely packed basil, finely chopped

Lime wedges, for serving

Combine the quinoa, pineapple juice, 1/2 teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.

Toast the cashews in a large skillet over medium heat until golden and fragrant.  Remove from the pan and set aside.

Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic,

ginger, and serrano and cook until fragrant, about 1-2 minutes. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges, if desired.

(Servings: 6, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  1/5

Lemony Kale and Quinoa with a Poached Egg

Remember:  If you can, vote again for my video in the Whole Foods Foodie Fantasy Video Contest.  It only takes a second to vote and the video is only a minute long.  You can win a fantastic prize.  Heck, I'll even throw in a high five.  

So.  I have been running.  I am your typical runner.  Wearing fancy running shoes with one of those arm band things jammin' to my favorite "pump it up" playlist.  Keeping an eye on my pace using my sporty wrist watch.  Jogging at the intersections.  Probably toe running.  Heck, I even do the barefoot thing.  

Yah...not at all actually.

Have you ever watched a class of middle schoolers "run the mile" during PE class?  That is me.  The kind of running that always looks like the runner is just about to slow down to walking speed, but hasn't quite made the commitment.  To avoid looking like a complete fool in this fitness mecca of the world known as Boulder, I have lots of strategies.  First, I always have my dog with me so I pretend he is the one who forced me to stop or slow down.  If that isn't an option (for example if he is pulling me), I check my non-existent watch and verify my non-existent pace.  Is my shoe tied?  Ehhh...looks a little loose, I better fix it.  Oooh, I am feeling tight, I better stop and stretch (note: stretch quads and calves, much more believable than triceps and biceps).  

In summary, I get my fitness on.  And that is all that really matters.  And my dog loves me.  Even though I think he makes it pretty clear on our runs that he has doubts about it being called a "run".  

Well, enough about running, what about this dish?  I was inspired to make this after seeing a Lemony Parmesan Dressing in one of Melissa Clark's recipe for a Lemony Kale Pasta.  I decided to use the dressing to flavor up some sauteed kale and quinoa.  Top with a poached egg and goat cheese and I am pretty happy.  

Lemony Kale and Quinoa with a Poached Egg

1 cup quinoa

1 tbsp of olive oil

2 bunches of kale, washed, stems removed and coarsely chopped

Lemon Parmesan Dressing (recipe below)

4-8 eggs

2-4 ounces of goat cheese, crumbled (optional)

Prepare pot for poaching eggs: In a large deep skillet or pot, fill with at least 3 inches of water, cover, put over high heat and bring to a boil.

Prepare quinoa: Add 2 cups water and the quinoa to a saucepan. Cover and bring to a boil. Reduce to a simmer, cover and cook until quinoa is tender (about 15 minutes).

Sauté kale: Preheat a skillet over medium high heat and add olive oil. Add kale in batches until it is all cooked down and tender. Cover and keep warm. Once the kale and quinoa are cooked, dress each separately with the Lemon Parmesan Dressing, to taste. You may not need all the dressing.

Right before serving, poach the eggs: Immediately after the poaching water has come to a boil, reduce heat so that it is no longer boiling. Crack each egg first into a small bowl or cup. Lower small dish with egg very close to the water and slowly

pour into the water (putting circular biscuit cutters in the bottom of the pan and dumping the egg directly over/into the cutter will help keep the whites together), cover, turn of heat, and let sit for 4 minutes. You can remove the eggs after this

point and keep them in a bowl of room temperature or colder water until you are ready to use them.

To serve: Place a ring of sautéed kale in the bottom of a bowl. Place a mound of quinoa in the center. Top with 1 or 2 poached eggs and sprinkle over top with crumbled goat cheese.

(Servings: 4, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Lemon Parmesan Dressing

from In The Kitchen with a Good Appetite by Melissa Clark via Annie’s Eats

2 cloves garlic, peeled

1/2 tsp. kosher salt, divided

1/2 cup finely grated Parmesan cheese

5-6 tbsp. extra virgin olive oil

Juice of 2 lemons

1/4-1/2 tsp. red pepper flakes

Freshly ground black pepper, to taste

Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.

(Servings: 1+ cup)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  3/5

Lentil Goat Cheese Burgers with Greek Quinoa

First of all, I am NOT a veggie burger kind of girl. In fact, I have never had one (before tonight). Mostly because whenever I have come in contact with a veg-burg, they are one of those frozen things at a cookout for the vegetarians. I always feel really bad for the vegetarians in moments like that. But, I believe there isn't a food I don't like. Well, if it is made right. And if it isn't processed. I am never going to like you, cream of mushroom soup. Or you, Velveeta. What ARE you?

Sorry. I have to voice my opinion on the blog every once in a while. Anyways, these burgers were very tasty. I loved them. I think I have said before that people always think I am a vegetarian. I truly am nothing close to a vegetarian. But, I love stuff like this. And most vegetarian dishes. And most vegetarians. They are so cute, and vegetarian.

Ok, so these burgers are pretty healthy. Cara makes 4 patties from the recipe below and said each burger was about 170 calories! I made them smaller so I got 6 patties. I was a little bit worried about the Scot guy. Would this fill him up? How many burgers would it take? That is why I chose to make the hearty quinoa as a side. But, turns out, these are hearty burgers too and he was quite satisfied after 3 (they were relatively small). I was satisfied after one. That is our typical food ratio.

For the sauce, I made the honey mustard sauce that I always used to make in my college cafeteria. It is dijon mustard, yellow mustard, honey and mayo. The amounts are biggest to smallest in that order. I love it.

A few notes...I subbed a whole regular egg for the egg substitute. My quinoa was much better this time! It still took 25 minutes which is longer than what most people say. The difference this time, is I kept it covered while simmering it. Which seems so obvious now. But, it had such good texture. I just tossed mine with some sauteed zucchini, tomatoes, and feta. Greek...not really. But, feta! Kinda greek. It was tasty. I am into the quinoa.

Lentil Goat Cheese Burgers

by Cara’s Cravings

1 1/2 cups water

3/4 cup dried lentils

1 bay leaf

1 teaspoon olive oil

1 cup finely chopped onion (150gm)

2 cloves of garlic, minced

1 large carrot, grated

1 tablespoon balsamic vinegar

2 ounces goat cheese

1/4 cup panko breadcrumbs (30gm)

1/2 teaspoon Italian seasoning blend

1/4 cup egg substitute

Place lentils, water, and bay leaf in a small saucepan and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, until lentils are tender. Remove bay leaf. If all of the water has not been removed, drain the lentils. Set aside and let cool. Meanwhile, heat the olive oil in a skillet over medium heat. Saute the onions the onions, garlic, and carrot for 5-8 minutes, until softened. Season with salt and pepper. Add the balsamic vinegar, increase heat to let it reduce, and then set aside until lentils are done.

Combine the lentils, sauteed vegetables, and remaining ingredients in a food processor, and pulse several times to combine. Transfer to a bowl and refrigerate for at least 45 minutes, or overnight.

Heat a skillet coated with nonstick cooking spray over medium-high heat. Divide the lentil mixture into four equal portions, and shape each portion into a patty. Place the patties on the skillet and cook for 10-12 minutes, flipping halfway through.

(Servings: 4, Prep time: 90 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

Greek Quinoa

1 cup quinoa

1 small zucchini, diced

1 tomato or 3 roma tomatoes, diced

1/3 cup of feta, crumbled

olive oil

salt

pepper

Combine 1 cup quinoa with 2 cups water and good pinch of salt in small sauce pan. Bring to a boil. Cover and simmer until water is absorbed and quinoa is soft and chewy (for me it was about 25 minutes).

Preheat small skillet and add a little olive oil. Sauté zucchini for about 5-7 minutes (seasoning with salt and pepper after about 3 minutes).

Mix quinoa, cooked zucchini, tomatoes and crumbled feta. Taste and adjust seasoning.

(Servings: 4, Prep time: 0 min, Cook time: 30 min., Difficulty: Easy)

Printable Version

Zucchini and Corn Quinoa with Mexican Egg rolls

Scot was in love with this meal. I mean he loves everything. But he really loves Mexican. Both the egg rolls and the quinoa. This meal is so filling. I took a bite of a egg roll and was full. The quinoa too, very filling. And very satisfying.

I have been wanting to try quinoa for forever. It is a gluten-free grain. I like it. It is a little chewy and heartier than most grains. I don't think I made it completely right, but it still tasted really good. I ended up doing it more like a risotto. The water kept getting completely absorbed and I would have to add more. I ended up adding 1.5 times the amount of water. This has happened to me before with rice, so not really sure. But, regardless, it all worked out.

I have had Mexican egg rolls and made plenty of regular egg rolls, so this was fun for me. I love spring wrappers instead of the regular egg roll wrappers. I got that idea here. When frying anything, you can always do a shallow fry. I almost always do a shallow fry, because it wastes less oil.

Zucchini and Corn Taco Seasoned Quinoa

from Closet Cooking with modification by foodforscot

1 cup quinoa

2 cups water (plus up to 1 cup more)

1 batch taco seasoning (recipe below)

1 ear corn (grilled and kernels cut from cob) or 1 cup frozen corn, cooked

1 cup zucchini (grated)

1 cup black beans

1 green onion (sliced)

1/4 cup cilantro (chopped)

1 tablespoon oil

1 lime (juice)

salt and pepper to taste

1/4 cup cotija (crumbled)

Simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 40 minutes (I cooked it for over an hour). I had to keep adding water because the quinoa would soak up all the water and still be crunchy! I ended up adding another cup of water or more! Not sure why.

Mix the quinoa, corn, zucchini, black beans, green onion and cilantro in a large bowl. Dress with oil, lime juice, salt and pepper.

Serve garnished with cotija cheese.

(Servings: 4, Prep time: 10 min., Cook time: 1 hr., Difficulty: Easy)

Taco Seasoning

from Closet Cooking

1 tablespoon chili powder (toasted and ground dried chilies)

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

2 teaspoons cumin (toasted and ground)

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

Mix everything.

(makes enough to season 1 pound meat)

Printable Version

Mexican Egg Rolls

1/2 cup chicken, cooked and shredded

1 small onion, diced

1 cup frozen corn

1 cup black beans, rinsed

1 8 oz can of diced green chilies, drained

1/2 cup shredded Colby jack cheese

handful of cilantro, roughly chopped

salt

pepper

Spring roll wrappers

1 egg, beaten

light frying oil (about 2 cups)

In a skillet in a tbsp of oil, cook onion until softened. Add corn and cook until warm. Add beans and green chilies.

In a large bowl, combine shredded chicken, veggie mixture, cheese, cilantro, salt and pepper.

Preheat oil in deep skillet or shallow pot. You will need at least approximately an inch deep of oil (you can also deep fry them).

To wrap egg rolls, lay one wrapper with corners pointing right and left (and up and down). Fill with about 1/2 cup of filling. Bring bottom corner up and over filling, fold in both side corners, tightly roll until there is about 2 inches left. Brush remaining corner with egg wash and continue roll to make a nice seal. Carefully fry them in batches. If doing a shallow fry, you will need to fry each side for about 3 minutes on each side.

Serve with dipping sauce.

(Servings: 8 egg rolls, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)

Printable Version