QUINOA TABBOULEH WITH FETA
This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
- * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.
Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER
You can use blond or black quinoa for these delicate burgers. Black will look striking against the sweet potato's orange when you cut into the burgers. The red lentils pale to yellow when you cook them; they contribute texture and flavor. The burgers have a decidedly Mediterranean flavor, with feta and mint included in the mix. But I still like to serve them with raita or chutney; a more Mediterranean condiment would be yogurt seasoned with puréed garlic and mint.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 1h
Yield 10 patties
Number Of Ingredients 13
Steps:
- Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
- Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 6 grams
TURKEY QUINOA BAKED BURGERS
The most moist, spicy, and flavorful turkey burger you will ever have. The quinoa gives the ground turkey the texture of a beef burger! Serve on a bun and use whatever favorite burger topping you like!
Provided by Mirella
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
- Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
- Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
- Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.3 g, Cholesterol 130.3 mg, Fat 12.2 g, Fiber 1.2 g, Protein 25.9 g, SaturatedFat 2.9 g, Sodium 732.3 mg, Sugar 8.4 g
QUINOA-FETA BURGERS
Swap in healthy quinoa and kidney beans for these patties that will have you feeling full and satisfied all day long.
Provided by Martha Stewart
Categories Quinoa Recipes
Number Of Ingredients 13
Steps:
- In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
- Form mixture into six patties and chill 30 minutes.
- Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
- Serve on buns with mustard, grilled onions, and radicchio.
Nutrition Facts : Calories 380 g, Fat 11 g, Fiber 10 g, Protein 14 g, SaturatedFat 2 g
VEGAN BEETROOT & QUINOA BURGERS
Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal
Provided by Liberty Mendez
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
- Divide the mixture into four - it will be quite loose - then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
- Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
- To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
GREEK-STYLE QUINOA BURGERS
For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 35m
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
- Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
- Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
Nutrition Facts : Calories 493 g, Fat 14 g, Fiber 13 g, Protein 20 g
MOM'S QUINOA BURGERS
I made these with leftover quinoa and some vegetables I had in the fridge. Super easy! Great on a multigrain bun with some tomatoes, spinach, and your favorite spread! My 2 1/2-year-old said, I love it Mommy! If necessary, while frying, flatten the burgers with the back of your spatula (but don't make them too thin).
Provided by Patritsia Raphaelevna
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h31m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool slightly, about 15 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and celery; saute for 1 minute. Add zucchini, yellow bell pepper, and red bell pepper; saute until tender, 5 to 7 minutes more. Set aside to cool, about 10 minutes.
- Mix quinoa, zucchini-pepper mixture, and garlic together in a bowl. Stir in flour; stir in egg. Season with salt, pepper, and cayenne. Mix in mozzarella cheese. Form into about 6 equal-size patties; place on a plate.
- Heat 1 tablespoon oil in a skillet over medium heat. Fry patties until heated through and browned, 5 minutes per side.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 18.7 g, Cholesterol 37 mg, Fat 8.3 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 102.7 mg, Sugar 1.1 g
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- Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
- Meanwhile, place the sun-dried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
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