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Tag: quinoa

  • Quinoa, Beet, and Black Bean Burgers

    quinoa, beet, and black bean burgers

    Once again, I’m playing host here in Buenos Aires (this time, to Andrew’s parents instead of mine). And, although it’s easy for people to eat out for every meal when on vacation, I think there’s nothing like a home-cooked meal after a long plane ride or a day of sight-seeing. These quinoa, beet, and black bean burgers are more complicated than many bean burgers, but the different components can be cooked ahead of time, and the mixture can be stored in the refrigerator for up to a week before being formed into patties. This makes them ideal for serving to guests – I did all the legwork ahead of time and just had to fry up some patties and toast some buns to have dinner on the table. Of course, they’re not just convenient – they also have amazing color, flavor, and texture, and I have to give most of the credit to the beets. I would never have guessed that finely diced beets would make such a great base for a veggie burger, but their earthy flavor and firm texture are perfect here. I always like to add chia seeds to my cooked quinoa, so I went ahead and did it here, too, with the added benefit of the chia seeds helping to bind the burger, eliminating the need for an egg (though if you’re having trouble keeping your patties together, you can always still add in an egg to help). I balanced everything with some rehydrated dates, for sweetness, and lemon juice, for tartness, and couldn’t help tossing in some smoked paprika as well (you can use a chopped chipotle pepper in adobo instead for similar smokiness with a spicy kick). These burgers (which can also be formed into balls and used in place of meatballs or on top of a salad) are so flavorful that they barely need any toppings – but I went ahead and added halved cherry tomatoes and pickled red onions for a little fresh crispness.

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  • Tropical Black Bean Quinoa Salad

    tropical black bean quinoa salad

    Inspired by the coconut breakfast quinoa I recently cooked up, I decided to try a savory preparation using quinoa cooked with coconut milk. I added black beans for extra substance and played off the tropical flavor of the coconut with mango, avocado, fresh mint, and lime juice. The resulting salad was colorful and delicious (not to mention healthy) – perfect for serving my parents for dinner at the end of a hot day of sightseeing.

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  • Coconut Breakfast Quinoa

    coconut breakfast quinoa

    My parents are here visiting me in Buenos Aires, so it’s been a whirlwind taking them around to all the best sights and restaurants (and it’s also the reason why I didn’t post on Friday – whoops!). They get breakfast at their hotel though, so I’m on my own for fixing breakfast. Something quick and easy but healthy and filling is important to have enough energy to get me through until lunch with all the sight-seeing, and this coconut breakfast quinoa has been a great option. Coconut milk adds richness to the quinoa, which is similar to oatmeal in this preparation (not that I’ve given up on my favorite steel-cut oats), but with the added boost of quinoa’s higher fiber and protein – even more so if you include the optional chia seeds. This can be served warm or cold and can be adapted endlessly with your favorite fruits and nuts, and you can also use a different spice in place of cinnamon, if you’d like, or omit it altogether. Although it’s geared towards being a breakfast (and will give you a great start to your day), this would even make a delicious, healthy (vegan and gluten-free) dessert.

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  • Cilantro Lime Quinoa

    cilantro lime quinoa

    While I’m still a big proponent of one pot meals, I often feel like I need to round out my repertoire of sides. It can be hard though, since I try not to eat too much rice, bread, or potatoes, foods with notoriously low nutrition values. I love using quinoa in place of rice though, since it’s great for soaking up flavors, but healthier and, in my opinion, tastier. This quinoa is just perfect for serving alongside Mexican food – simple, but tasty with the herbaceous and tart flavors of cilantro and lime a great match to the subtle nuttiness of the quinoa. It can really help complete a meal with grilled fish or meat or with black or pinto beans and is a wonderful base for a burrito (or burrito bowl).

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  • Black Bean Kimchi Quinoa Salad

    black bean kimchi quinoa salad

    Okay, I know I just posted about quinoa bibimbap, and yet here I am posting another recipe using both quinoa and kimchi. But this recipe doesn’t follow traditional Korean flavors; instead, there’s great fusion going on here with the incorporation of black beans and zucchini. In fact, you could take this recipe even further from your usual Asian flavors by seasoning it with a more traditional salad dressing instead of the mix of rice wine vinegar, soy sauce, sesame oil, and brown sugar I use here. The black beans and zucchini are a surprisingly good match for the fermented flavors of the kimchi, and the overall effect is a great meal option that’s healthy but not boring.

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  • Quinoa Bibimbap

    quinoa bibimbap

    On Monday, I posted a great recipe for when you don’t have the time or energy to cook something elaborate. By contrast, here’s a complex recipe – for when you do feel like dedicating some time to the kitchen. Bibimbap is a classic Korean dish with a rice base and various vegetables as toppings. There are a lot of components here, but you can make this easier on yourself by preparing some ahead of time or omitting some. Or you can get creative and add different components using whatever you have on hand (bell peppers and zucchini, for example, are commonly used).

    quinoa bibimbap

    I stayed mostly traditional with the components here, with two main differences from the bibimbap you may have encountered before. For one, I omitted bulgogi (Korean barbecued beef) for a vegetarian version – you can add it back in, if you’re a meat-lover, or conversely, go a step further, and omit the fried egg and kimchi (or use a vegan kimchi) for a vegan version. For another, intead of rice, I used quinoa, mixed with chia seeds, as a substitute. Quinoa is a favorite of mine – a lot healthier than rice with a bit of a nutty flavor – and the inclusion of chia seeds helps to create a nice, sticky texture (while adding even more health benefits). Of course, using rice will also work just fine. However you customize this recipe, it’s a fun kitchen experiment and a tasty way to eat fresh veggies.

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  • Roasted Strawberry Quinoa Salad

    roasted strawberry quinoa salad

    Ever since I first heard of roasting strawberries, I’ve been waiting for a chance to try it out. Since strawberries are starting to show up around here, I tossed a pound of them with balsamic vinegar and threw them in the oven. The result is wonderfully concentrated flavor, perfect for savory or sweet applications. I chose to use them in this savory salad with quinoa. The quinoa is a great foil to the strawberries, absorbing their juices and providing a good base for the salad, along with spinach. Walnuts on top for crunch and blue cheese to balance the sweetness of the strawberries make this salad a winner. It comes together quickly, with the quinoa cooking while the strawberries roast, and I liked it best served at room temperature – perfect for packing for lunch. I think this would also be a great unique addition to a brunch spread.

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  • Roasted Vegetable Quinoa Salad

    roasted vegetable quinoa salad

    This quinoa salad feels just perfect for summer so long as you can brave turning your oven on (although the vegetables can also be grilled). Not only does it take advantage of the overflowing summer vegetables, but it’s delicious served at room temperature or cold, so it makes for a refreshing side or meal on a steamy summer day. You can use whatever herbs you have around (either basil and mint, both so notoriously prolific, would work here, and I used a combination of thyme and oregano), and feel free to add a little goat cheese, feta, or parmesan, too. Easily adaptable and full of flavor, this is a versatile recipe that’s definitely worth having up your sleeve.

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  • Pomegranate Asparagus Quinoa Salad

    pomegranate asparagus quinoa salad

    Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts. This can be served with the quinoa and asparagus still hot or with the whole salad at room temperature or even cold (great for those spring days when the temperature unexpectedly spikes to summer levels) which means it could just as easily be packed for a quick picnic as it could be served as a sophisticated appetizer at a dinner party. Versatile, tasty, and healthy, there’s not really much more I could want this time of year.

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