Quinoa Burger

Recently I have fallen in love with baking. The oven is on almost every day. Anything that requires frying, goes right into the oven. I dont have to miss the crispy and crunchy tastes either with the broil option.
Although I enjoy eating meat, I sometimes like to substitute them with vegetables or legumes. This dish was something that I wanted to try. I also like the fact that it was so simple to make and I can freeze the patties and bake them fresh in no time. This will be a dish I find myself making again and dont have to think about the amount of fat consumption.

Bean sprouts needs no explanation. An easy way of obtaining vitamins, minerals and enzymes that is found in various fruits and vegetables. Quinoa (pronounced as keen-wah), a frequent ingredient in my kitchen is a seed related to the spinach family which was originally from South America. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture.

I made two versions, one with turkey and the other with mixed beans/lentils. I din have to use potatoes nor breadcrumbs which are usually the main ingredients to make patties. Qunioa was a very good substitute.

QUINOA BURGER with Mixed Lentils

Ingredients:
1 cup Quinoa, cooked in 2 cups of water
1 cup mixed beans, soaked overnight
3 green chilies
2 tsp red chili powder
1 tbsp cumin powder
2 tsp coriander powder
1 egg white(optional)
1/4 cup fresh mint leaves, chopped
salt and pepper to taste
To Layer:
Oroweat sandwich thins
Lettuce
Onion slices
Mustard sauce
Mayonnaise
Ketch up
Alfalfa sprouts

Method:
1. Pressure cook soaked beans for 3 whistles along with a pinch of baking soda. Cool and mash.
2.In a medium bowl, combine quinoa and rest of the ingredients.
3. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.
4. Since the bean and quinoa are already cooked, bake at 350F for about 5 minutes and boiler for another 5-7 minutes or until the top layer turns light brown.

5. Serve by sandwiching them in between lettuce,onions and sprouts.

QUINOA BURGER with GROUND TURKEY

Ingredients:
1 cup Quinoa, cooked in 2 cups of water
1 lb ground turkey
3 green chilies
2 tsp chilli powder
1 tbsp cumin powder
2 tsp coriander powder
salt and pepper to taste
To Layer:
Oroweat sandwich thins
Lettuce
Onion slices
Mustard sauce
Mayonnaise
Ketch up

Method:
1.In a medium bowl, combine quinoa and rest of the ingredients.
2. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.

3. Bake at 350F for about 20 minutes and boiler for another 6 minutes or until the top layer turns light brown.
4.Serve them by sandwiching them in between lettuce,onions and sprouts.

COOK'S FILE:
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NOTE: You can substitute vegetable too.
HINT: Qunioa hold the mixture together. There is no need to use breadcrumbs.
HINT2: If you are not able to shape them, then add 1 egg white.

Broccoli Quinoa

Broccoli,a vegetable which is available throughout the year was originally cultivated in Italy. The best way to cook this is stir-fry or steam because heavy cooking might destroy some of the anti oxidants in it. However it emits a sulfuric odor just like the cauliflower and cabbage while cooking so, for few people its not a favorite vegetable untilof course they are fully aware of the health benefits.
I don't want to go on and on with the amount of vitamins and minerals in it because I am sure every one knows that eating broccoli is good for health and its vibrant green color is a major clue that tells you how good it is for that body. But some of the interesting facts that I read about broccoli is the amount of calcium in one bunch is equal to one glass of milk. And looks like it also helps in promoting weight loss because its rich in fiber content and works wonders for digestive system. Now that's something to take note of. Just like the cauliflower, broccoli is a gas producing food so to reduce it, its is suggested to eat along with ginger or garlic.

Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.

The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items.

Ingredients:
2 cup Quinoa, cooked in 4 cups of water.
1 tbsp oil
1/2 lb broccoli floret
2 tsp dry or fresh oregano
1 tbsp chili paste
1/2 cup mint leaves
2 cloves garlic
1/4 cup roasted almond
1/4 cup Parmesan cheese
Method:
1. Heat oil in a wok and add chopped broccoli and cook until soft or for about 10 minutes.
2. Add oregano and chili paste.


3. In a food processor grind mint,garlic, Parmesan cheese and roasted almonds. Add water if needed.4. Add the grind paste to the wok and cook for another 5 minutes and finally add the cooked Quinoa. Sprinkle salt and pepper before serving.

COOK'S FILE:
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NOTE: Taste before adding salt because most cheese have salt in it.

Tomato Bath with Quinoa

Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain thats easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.

The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items.

For those who love quinoa and want to try something different with it, have to try this. Its an Indian twist. Tomato bath, which is an instant favorite in most of the houses. A simple and quick dish which is a sure hit. I followed the same procedure as in making tomato bath with rice, but replaced rice with quinoa.

Ingredients:
1 cup Quinoa
2 cups water
2 tbsp olive oil,or oil of your choice
3 cloves
3 cardamon
1 bay leaf
1 tbsp ginger-garlic,crushed
1/2 cup onion, chopped
3 tomatoes, chopped
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp cumin powder
1/3 cup peas
1/2 tsp salt
1/2 tsp garam masala
1/4 cup coriander leaves,chopped
1/2 lemon

Method:
1.Boil Quinoa with water. This takes about 10-15 minutes
2. Crush the cloves and cardamon into powder using mortar and pestle.
3.Heat oil in a wok. Add the powdered spice and bay leaf. Then add ginger-garlic and onions. Cook until the onions turns transparent,then add chopped tomatoes.

4. Saute tomatoes for 2 minutes and add turmeric,chili and cumin powder.

5. Cook until oil separates and the raw smell of tomato is gone. Then add peas and cook for another 5-10 minutes.
6. Add the cooked quinoa ,salt and garam masala. Cook for 5 minutes.
7. Finally add coriander leaves and squeeze the lemon. Turn off the heat and serve hot along with raita or plain yogurt.
COOK'S FILE:
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NOTE: Cook Quinoa simultaneously when you are making the gravy. Its easy to mix the hot cooked quinoa in the finally stage.
STORAGE TIME: Was able to eat it the next day by reheating it.
HINT: Tastes like Khichdi

QUINOA SALAD

Ingredients
For the Quinoa:
1 cup quinoa
2 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dried apricots, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup Lemon Dressing (recipe follows), divided
1 cup cherry tomatoes or grape tomatoes, halved
1 small red onion, chopped
2 cup baby spinach,chopped
1/4 cup sliced almonds, toasted

Lemon dressing:
1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Method

For the Quinoa

1.Dry roast quinoa in a dry skillet over medium heat, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2.Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute.
3. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes.
4. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.

5.Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
6.Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Mound the quinoa salad on the spinach and sprinkle with almonds.

For the lemon dressing


1.Whisk everything in a small bowl until blended.
2.Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.