Mozzarella Quinoa Patties With No Cook Tomato Sauce Recipes

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

QUINOA PIZZA BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
• Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
• Enjoy!

MOZZARELLA-QUINOA PATTIES WITH NO-COOK TOMATO SAUCE

Steps:

• In a medium saucepan, stir together the water and quinoa. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
• Spread the quinoa in a thin layer on a large piece of wax paper. Let cool for about 10 minutes (you don't want it to be hot enough to cook the egg or melt the cheese). Transfer to a medium bowl.
• Stir in the remaining ingredients for the patties.
• Lightly coat a 1/4 cup measuring cup with cooking spray. Spoon enough mixture into the measuring cup to lightly pack. Invert onto a small baking sheet. Repeat to make 7 more patties. Cover and refrigerate for 20 minutes.
• Meanwhile, in a food processor or blender, process the sauce ingredients until coarsely chopped. Set aside.
• In a large nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the chilled patties for 2 to 3 minutes on each side, or until heated through and browned.
• Serve the sauce at room temperature with the patties.
• (Per serving)
• Calories: 286
• Total fat: 9.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 4.0g
• Cholesterol: 10mg
• Sodium: 284mg
• Carbohydrates: 36g
• Fiber: 5g
• Sugars: 2g
• Protein: 16g
• Calcium: 295mg
• Potassium: 423mg
• 2 1/2 starch
• 1 1/2 lean meat