Quinoa 365 (23 page)

Greek Burgers

Nothing against the regular burger, but this Greek version is outrageously good. These are best cooked on an outdoor grill, but if the weather doesn't cooperate, cook them on your indoor grill or in a frying pan. To make this gluten-free, ensure you use gluten-free buns or bread.
Serves 4–6.

Patties

¼ cup (60 mL) white or golden quinoa

½ cup (125 mL) water

1 lb (500 g) lean ground beef

½ cup (125 mL) chopped black olives

¼ cup (60 mL) finely chopped green bell pepper

¼ cup (60 mL) Greek- or Mediterranean-style salad dressing

1 large egg

Burgers

4–6 buns, halved and lightly buttered

¾ cup (185 mL) crumbled light feta cheese

¼ cup (60 mL) light mayonnaise or tzatziki sauce

4–6 slices tomato

4–6 slices red onion

8–12 slices cucumber

Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Combine the ground meat, olives, green pepper, dressing, egg and ½ cup (125 mL) of the cooked quinoa. Form the mixture into 6 regular or 4 large hamburger patties, 1 inch (2.5 cm) thick, and place on a preheated barbecue. Cook 4 minutes on each side or until no longer pink. Place the halved buns face down on the grill and toast for 30 to 45 seconds, until slightly browned. Remove the buns and place a burger patty in each one. Sprinkle the crumbled feta evenly over the patties. Garnish with mayonnaise or tzatziki, tomato, onion and cucumber. Serve immediately.

Light Open-Faced Salmon Burgers

A light, inexpensive meal that will satisfy a big appetite. Use a gluten-free bread instead of English muffins to make this recipe gluten-free.
Serves 6.

Patties

2/3 cup (160 mL) water

1/3 cup (80 mL) quinoa

One 7½ oz (213 mL) can wild Pacific salmon (drained, larger bones removed)

½ cup (125 mL) sliced green onion

2 large eggs

1 Tbsp (15 mL) fresh dill (or 1 tsp/ 5 mL dried dill)

½ tsp (2 mL) minced fresh garlic

Pinch ground black pepper

Burgers

1/3 cup (80 mL) light cream cheese, softened

1 tsp (5 mL) grated lime zest

1 tsp (5 mL) fresh lime juice

3 whole wheat English muffins (or gluten-free bread)

½ cup (125 mL) fresh spinach leaves

6 slices tomato

6 large slices Gouda cheese

Bring the water and quinoa to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow to cool.

Preheat the oven to 400°F (200°C). Combine the salmon, quinoa, green onion, eggs, dill, garlic and pepper in a medium bowl and mix well. Divide into 6 even portions and form into patties.

Grease a baking sheet or spray with cooking oil (or line with parchment paper). Arrange the salmon patties so they are evenly spaced on the baking sheet. Bake for 7 minutes and remove from the oven. Flip the patties over and bake for another 7 minutes.

Combine the cream cheese with the lime zest and juice in a small bowl. Mix well and set aside.

Toast the English muffins and spread with the cream cheese mixture. Place a few spinach leaves and a tomato slice on each. Top each with a hot salmon patty and a slice of cheese. Serve immediately.

The Garden Burger

This is the ultimate meatless burger. Top with your favorite condiments, including cheese, mustard, mayonnaise, dark leafy lettuce or spinach and a hearty slice of tomato.
Serves 6–8.

¼ cup (60 mL) quinoa

¼ cup (60 mL) dried green lentils

1½ cups (375 mL) water

1/3 cup (80 mL) finely chopped walnuts

½ cup (125 mL) fresh breadcrumbs (gluten-free if desired)

One 19 oz (540 mL) can chickpeas, drained and rinsed

¾ cup (185 mL) finely chopped celery

¾ cup (185 mL) finely chopped onion

1 cup (250 mL) finely chopped green or red bell pepper (about 1 pepper)

¼ tsp (1 mL) ground black pepper

Combine the quinoa, lentils and water in a small saucepan and bring to a boil. Cover, reduce to a simmer and cook for 23 minutes, or until the lentils are tender. Remove from the heat and set aside to cool.

Preheat the oven to 350°F (180°C) and lightly grease a baking sheet, spray with cooking oil or line with parchment paper. Combine the walnuts, breadcrumbs, chickpeas, celery, onion, green pepper and black pepper. Add the cooked lentils and quinoa.

Using your hands, thoroughly mix the ingredients together, breaking up the chickpeas. Using about ½ cup (125 mL) of the mixture at a time, shape into burger patties, placing them on the baking sheet. Bake on the center oven rack for 20 minutes. Serve with burger buns (gluten-free if desired) and the condiments of your choice.

Outrageously Quick
and
Easy Pizza Crust

This pizza crust is fail-proof, light, tender and enhanced with whole quinoa grains. The white quinoa is virtually invisible and does not change the flavor of this classic pizza crust. Impress your family with this fantastic crust, but don't reveal the quinoa secret until after you've enjoyed it. This dough can be divided and frozen for an easy midweek meal.
Makes three 12-inch (30 cm) pizza crusts.

1 1/3 cups (330 mL) water

2/3 cup (160 mL) white quinoa

1½ cups (375 mL) warm water

2 Tbsp (30 mL) white or cane sugar

3 Tbsp (45 mL) vegetable or olive oil

½ tsp (2 mL) salt

1 Tbsp (15 mL) quick-rise yeast (1 envelope)

1 large egg, beaten

3½–4 cups (875 mL–1 L) all-purpose flour

Combine the 1 1/3 cups cups (330 mL) water and quinoa in a medium saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 20 minutes. Fluff with a fork and allow to cool.

Mix the 1½ cups (375 mL) warm water and sugar in a large bowl. Stir in the oil, salt and yeast. Mix in the egg and cooked quinoa. Blend in the flour, starting with 3½ cups (875 mL). Work in another ¼ cup (60 mL) of flour. Grab the dough with a clean, dry hand to test stickiness. (If the dough sticks to your hand but pulls off, you have enough flour in the dough. If the dough remains stuck to your hand, add more flour.) Continue adding small amounts of flour, doing the “sticky test” after each addition (you should not require more than 4 cups/1 L of flour in total). Freeze unused portions of the dough in resealable freezer bags for up to 3 months.

Slice the dough in half for 2 large crusts or roll it into a log and cut it into 3 pieces for medium crusts. Form the pieces of dough into balls. Place the dough in a bowl that has been lightly sprayed with cooking oil or greased and cover with a clean kitchen towel. Place in a warm area to sit for about 15 minutes.

Preheat the oven to 425°F (220°C). Lightly grease the pizza pan(s) and press the dough evenly into each pan. Decorate with your favorite pizza sauce and toppings and bake on the center oven rack for 25 to 30 minutes (time may vary with different pizza pans and amount of toppings). Remove the pizza from the oven when the cheese in the center is bubbling and the bottom of the crust is golden brown. Refrigerate leftovers for up to 3 days.

To prepare leftover frozen dough, thaw overnight in the refrigerator. Place the dough in a bowl that has been lightly sprayed with cooking oil or grease, cover it with a dishcloth and allow the dough to rise as above.

The Perfect Baked Potato

Long consigned to side-dish status, the baked potato now has a chance to be the main attraction. Broccoli, bacon, red quinoa and aged cheddar cheese take a simple potato to a new level. Leave out the bacon to make a vegetarian or gluten-free version.
Serves 4.

4 medium baking potatoes

1 tsp (5 mL) extra virgin olive oil

6 Tbsp (90 mL) water

3 Tbsp (45 mL) red quinoa

1 cup (250 mL) milk

¼ cup (60 mL) butter, melted

Salt to taste

2½ cups (625 mL) broccoli florets, steamed for 8 minutes and finely chopped

1½ cups (375 mL) shredded aged cheddar cheese

¾ cup (185 mL) chopped cooked bacon (optional)

¼ cup (60 mL) thinly sliced green onion

Light sour cream (optional)

Preheat the oven to 400°F (200°C). Wash and dry the potatoes, and then lightly brush them with olive oil. Bake on the center oven rack for 50 to 60 minutes, until they are soft.

While the potatoes bake, bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Fluff with a fork and set aside.

Heat the milk on the stove or in the microwave until hot. Remove the potatoes from the oven and make a lengthwise opening on each one. Use an oven mitt to hold the potato firmly, and gently scoop out the potato flesh. Set the potato skins aside and place the potato flesh in a large bowl. Mash the potato. Add the hot milk, butter and salt and blend until smooth and free of lumps. Stir in the broccoli, 1 cup (250 mL) of the cheddar cheese, the quinoa and the bacon (if using).

Gently scoop the potato mixture back into the potato skins. Top the stuffed potatoes with the remaining ½ cup (125 mL) cheddar cheese and the green onion. Return to the oven and bake for an additional 8 to 10 minutes, until the potato is warm and the cheese is bubbly. Serve with sour cream (if using).