Tag: quinoa

Adzuki Bean Veggie Burgers

Melissa King 31 Comments

I love veggie burgers.  It seems you readers love them too because my Sweet Potato Veggie Burgers is one of the most popular recipes on the blog.  As you may know, most store bought versions are not very healthy.  That’s why I make my own.  So much cheaper too!  These adzuki bean veggie burgers are my latest creation.

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My younger daughter Olive loved these!  She is mostly tube fed and still learning how to eat by mouth so it was kind of a big deal to see her stuffing this into her mouth.  You can read more about her in the About Me section of the blog.  We liked these so much that I made a second batch yesterday.  Adzuki beans are mainly grown in East Asia.  They are tiny red beans, but don’t let the size fool you.  These little beans are packed with healthy nutrients.  They are high in iron, potassium and folic acid.  I got mine out of the bulk bins at Whole Foods.

Adzuki Bean Veggie Burgers

Adzuki Bean Veggie Burgers

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Prep Time 30 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 400.
  2. In a saute pan , saute the onions and carrots in the oil on med/high heat for about 5-10 minutes.
  3. In a food processor , pulse the beans several times until they are half mashed.
  4. In a bowl , mix the quinoa, beans, onions, carrots, garlic, bbq sauce, egg and water until everything is incorporated.
  5. Add the salt to taste.
  6. Using your hands, form patties and place on a lined baking sheet.
  7. Bake for about 30 minutes.
  8. Remove and serve.

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Recipe Notes

This recipe may seem like it has a lot of steps, but you can cook the beans and the quinoa ahead of time. You can also chop the onions and the carrots in the food processor ahead of time as well. That’s what I did. Enjoy!

Quinoa Pesto With Vegetables

Melissa King 31 Comments

This time of year is so hectic.  That is why I like to make meals that are quick.  This dish is just that.  I make a batch of pesto and then freeze it in ice trays so that I can pop out and defrost only what I need. This meal comes together is a matter of minutes.

It’s filling and very nutritious!  Quinoa is a plant based complete protein and I just like it’s taste better than whole wheat pastas.  It is also a great option for those that are gluten free.My kids like the quinoa pasta much better too.  If you are looking to swap out white flour pasta for something healthier, this would be a great option to try first.

Quinoa Pesto With Vegetables

Quinoa Pesto With Vegetables

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Ingredients

    For the pesto

    • 1 cup fresh basil
    • 1 cup fresh parsley
    • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
    • 3-4 garlic cloves rough chopped
    • 2 T nutritional yeast
    • 1/4 cup olive oil
    • salt to taste

    For the pasta

    • 1 pkg quinoa pasta
    • 3 cups spinach
    • 1 1/2 cups broccoli
    • 1 cup cherry tomatoes sliced

    Instructions

      For the pesto

      1. Grind the almonds up a bit in the food processor first. 
      2. Then add the basil, parsley, nutritional yeast and garlic. 
      3. As you process those, drizzle in the oil until everything is well mixed.

      For the pasta

      1. Cook pasta according to pkg instructions. 
      2. In a large sauce pan, add the broccoli with a little bit of water. 
      3. Cover and cook on medium just long enough for the broccoli to soften.  Once it has cooked, add the spinach and cover again, giving it time to wilt. 
      4. Once wilted, add the pesto and the pasta and toss together. 
      5. Turn off heat and add the tomatoes. 
      6. Serve immediately or refrigerate for later.  Hope you like it as much as we do!

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      Quinoa Pine Nut and Chocolate Chip Cookies

      Melissa King 32 Comments

      I love quinoa.  Up until now, I have always used it in savory recipes.  I had heard of people making cookies with it, so I wanted to try.  This is my first attempt and I think these quinoa pine nut and chocolate chip cookies came out pretty good. The earthiness of the pine nuts and the sweet bitterness of the chocolate combine really well with the sweetness of the dough. This chocolate chip cookie recipe is a must-try.

      These cookies are hearty and high protein.  Quinoa is a great food for vegans because it is a complete protein..  One cup packs 8 grams of protein.  Also, when you add in the oats and pine nuts that is a heck of a lot of protein in these little cookies.  If you subbed the chocolate chips for dried fruits, you could probably make these a decent little breakfast cookie as well.  🙂  They are kid approved too.  Meadow has been sick the last few days, but she still taste tested them and gave her approval.  I swear that kid will eat anything in cookie or donut form.  For another cookie recipe, click here.

      Quinoa Pine Nut and Chocolate Chip Cookies

      Quinoa Pine Nut and Chocolate Chip Cookies

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      Prep Time 10 min Cook Time 15 min Serves 18 cookies     adjust servings

      Ingredients

      Instructions

      1. Preheat oven to 350.
      2. Mix all the dry ingredients in a large bowl .
      3. Mix the wet in a smaller bowl .
      4. Add the wet to the dry.
      5. Fold in the chocolate chips and the toasted pine nuts.
      6. Drop cookies onto a lined baking sheet and bake for 13-15 minutes. Enjoy!

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