Category: quinoa

clean eating, dinner, main dish, quinoa, recipe, vegetarian

Quinoa Veggie Patties

CleanEatingMama

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Yesterday I posted my food journal and I had these amazing quinoa patties for dinner! This recipe is simple and these little patties are FULL of protein! I like mine topped with a little hummus and hot sauce. 😉

Quinoa Veggie Patties

1.5 cups raw quinoa
2.5 cups water or vegetable broth
1/2 small yellow onion, finely diced
1/2 red bell pepper, finely chopped
1/3 of a can black beans, drained and rinsed
4 cloves garlic, minced
Handful of chopped parsley
1/2 tsp. salt
freshly ground pepper or crushed red pepper flakes, to taste – I used cayenne pepper!
3 large eggs, lightly beaten
2 Tbsp. olive oil

Place quinoa in a mesh strainer and rinse under cold water for about 2 minutes. Bring quinoa and water or broth to boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20 minutes or until quinoa is tender. Remove from heat and cool to room temperature.

Meanwhile, in a large bowl, combine the eggs, onion, red bell pepper, parsley, black beans, salt and pepper. Add the cooked quinoa, and then the eggs, stirring until moistened (if your mixture needs to be a little wetter, add about 1 Tbsp. water). Place in the refrigerator for 30 minutes.

Heat some of the olive oil in a nonstick skillet over medium heat (this depends on how big your patties and pan are, and how many batches you need to do). Add the patties to the hot oil and cook until well browned, about 4 minutes per side. Place on a paper towel-lined plate to remove an excess grease.

XxOo Tasha

breakfast, gluten free, quinoa, vegan, vegetarian

Warm Quinoa Breakfast Cereal

CleanEatingMama

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Sometimes you need a break from oats. Or if you are trying to live a gluten free life then quinoa is a great option for you. Heck, quinoa is a great option for anyone! With its subtle nutty flavor and slight crunchy texture, this breakfast option is great for kids and adults. It’s also a complete protein so it will keep you full longer. Pick and choose your favorite add-ins: dried fruit, nuts, maple syrup
 even chocolate chips!
I always make a large batch of quinoa. That way I have some for the rest of the day/week. I use cold quinoa in salads or heat it up and serve with sautéed greens.
Cook quinoa just like rice – 1 part grain/2 parts liquid
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Warm Quinoa Breakfast Cereal (as pictured)
[print recipe]

  • 1 cup cooked, hot quinoa
  • tablespoon of nut butter
  • 1 tablespoon flax meal
  • tablespoon dried cranberries
  • sprinkle of cinnamon
  • a few raw walnuts

Like I stated: choose your favorite add ins for this hot breakfast. Your taste buds can thank me later.
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tashasig

beans, kale, main dish, quinoa, recipe, vegan

Garlic Beans and Kale with Quinoa

CleanEatingMama

This dish is a super food’s dream come true. Nutty quinoa, kale, beans and garlic. What more do you need?

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Ingredients

  • 1/2 cup cooked quinoa (1/2 cup toasted quinoa + 1 cup water = makes 2 servings)
  • 2 tablespoons EVOO
  • 1/2 cup chopped yellow onion
  • 1 heaping tablespoon of minced garlic
  • 3/4 cup pinto beans
  • 5 leaves of kale, washed and torn into large bit sizes pieces
  • a few splashes of shoyu sauce
  • pinch of salt and pepper

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Directions

Dump the quinoa in a saucepan and put heat on high. Toast the quinoa for a few minutes, tossing often so the quinoa does not burn. At the same time, start sautĂ©ing the oil, onion and garlic in a large skillet on medium heat. Add a pinch of salt to the onion mixture and cook for 5 minutes, stirring often so the garlic doesn’t burn.

Once the quinoa has started to toast, add water and turn on high.When the quinoa boils, cover and turn to low and cook for 10 minutes or so.

Add the beans to the onion and garlic and let cook for another 3-5 minutes. Add the washed kale pieces and a few splashes of Shoyu and a pinch of fresh pepper. Turn the heat to medium low and cover. Let steam for 7 minutes.

Place a scoop of quinoa in a bowl and top with kale and beans. Serve hot.

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breakfast, quinoa, recipe

Quinoa Breakfast Cereal

CleanEatingMama

We all know how healthy and wholesome quinoa is. Try it for breakfast for protein and a substantial meal to last all morning!

Ingredients

  • 1 cup cooked quinoa
  • maple syrup, or sweetener of your choice
  • cinnamon
  • milk, I used almond milk
  • other add-ins of your choice: raisins, nuts, cranberries, dried fruit

Cook quinoa in water as directed – (1 cup of quinoa to 2 cups of water. Add quinoa to boiling water, reduce to simmer and cover. Cook for 15 minutes or until water is absorbed.)

Add desired amount of cooked quinoa to a bowl. Add desired amount of milk; I used the very last bit of my almond milk and it ended up being about 1/3 of a cup. If you like it “soupier” add more.

Sprinkle with cinnamon, add sweetener and enjoy! Get creative – sub quinoa as your oatmeal and add your favorite add-ins as you would with your oats.

Enjoy!

ztashaz

pomegranate, quinoa, recipe

Quinoa and Pomegranate Salad

CleanEatingMama
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This is a healthy dish that is not only filling and satisfying, but it is heart healthy! Quinoa is an amazing grain packed full of protein, and when paired with healthy Pomegranate Arils, this is a dish that can be served with poultry or by itself and sure to please everyone!

Serves 6-8

  • 3 cups cooked Quinoa
  • 1/3 cup toasted pine nuts
  • 1 cup pomegranate arils
  • 3/4 cup dried cranberries
  • 1/4 cup feta crumbles
  • 3-5 basil leaves depending on size, chopped (add more or less to satisfy your taste)
  • half cup frozen peas and carrots each, or fresh – carrots finely chopped
  • 1 bay leaf
  • 2 table spoons dried parsley
  • 1 tablespoon Italian seasoning
  • 1 tablespoon poultry seasoning or 1 tablespoon sage
  • drizzle olive oil to taste
  • salt and pepper to taste

Prepare and cook the quinoa as the directions state. You will need about a cup of un cooked quinoa and 2 cups water. The ratio is very similar to rice.
Place bay leaf, dried parsley, Italian seasoning and poultry seasoning to the water. If you are using frozen peas and or carrots, place them in the boiling water, too. Cook until all water has been evaporated and quinoa is soft and ready to eat.
Let cool in a large mixing bowl before adding the remaining ingredients.
After it has cooled, add the remaining ingredients. It really doesn’t matter which order they are in – they are all going to be mixed around. Add the pomegranate arils, cranberries, feta, pine nuts, chopped fresh basil leaves, salt and pepper to taste and drizzle in the EVOO for a creamy texture and taste!
You can serve it cold with poultry or pair it with a healthy salad for a meal all on its own. Enjoy!