Quinoa Burgers

I love re-purposed food! It makes putting a meal together so simple. I took my leftover quinoa from last night and made them into veggie burgers. These flavor packed burgers are awesome by them selves but making them into the ultimate sandwich is a quick meal that everyone can customize to their liking. Since my husband is a burger man, he loves eating anything that in a bun and has a little chipotle mayo. Easy to please. I ended up eating mine over some mixed greens with a little vinaigrette. How ever you choose to eat them, is complete up to you. Get creative and enjoy!

I used a hard sheep's cheese that I got at the farmer's market over the weekend (which is absolutely amazing), but any cheese will do (if you choose to add cheese). If you didn't have leftover Latin Quinoa, you could easily use any leftover quinoa. Just make sure to season it with flavors you enjoy. I recommend that the quinoa be at least a day old, it helps keep the burger together.

Quinoa Burgers

Cook Time: 20 minutes
Prep Time: < 5 minutes
Serves: Makes about 8 patties

Ingredients:

• 2 cups of leftover Latin Quinoa and Black Beans
• 3 eggs, whisked
• 1/2 cup whole wheat bread crumbs
• 1/2 cup freshly grated cheese

Heat a large skillet to medium heat. Spray the pan with some olive oil.

Mix the quinoa mixture with the eggs and combine well. Add the breadcrumbs and the cheese to the quinoa mixture and mix until well incorporated. The mixture should be slightly loose. If you prefer a denser burger, you can add some more bread crumbs.

To make the burgers - take 1/3 cup of the mixture and form into a 1/4 inch thick patty. Place on to the skillet and then continue to make the other patties. About 4 should fit into the pan. Let it cook for about 5 minutes (or until brown on one side) and then flip the burger. Press down slightly and let it cook for another 5 minutes or until it is cooked all the way through. Serve on a bun or over some mixed greens.

Latin Quinoa and Black Beans

Black beans are a staple in my home. Especially when paired with rice. Instead of rice, I'm switching it out for quinoa, to bump up the protein and to give it a twist. If you've never tried Quinoa, this could be a great recipe to introduce you to its texture and flavor. Quinoa has a slightly nutty flavor and a has a unique fluffy texture. It comes in a variety of colors, as vibrant as red. I used the white/cream colored version, which is most widely available. I highly recommend rinsing the quinoa very well, to remove the bitterness and dirt. I have tried quinoa that hasn't been rinsed and it really is off putting, so please, rinse well. I usually rinse mine 4 or 5 times through a mesh colander. 

This serves about 4 people as a main dish or 6 as a side dish. I usually eat it as a main dish and pair it with a mixed salad or use it as a filling for a burrito. 

Latin Quinoa and Black Beans

Cook Time: <30 minutes
Prep Time: <10 minutes
Serves: 4-6 


Ingredients:

• 1 tsp olive oil
• 1 onion, diced
• 1 small organic bell pepper, seeded and diced
• 4 cloves of garlic, minced
• 1.5 tsp of cumin
• 2 bay leaves
• 1/4 tsp cayenne (optional)
• salt and pepper to taste
• 1 cup dry organic quinoa, rinsed very well
• 1 cup of low sodium organic vegetable broth
• 3/4 cup of water
• 1 (15oz can) of organic black beans, rinsed and drained
• 2 tbsp of fresh cilantro, minced
• 1 small lime, juiced

In a medium saucepan, heat the oil over medium high heat. Add the onion, bell pepper, and garlic. Saute for about 5 minutes or until softened. Add the cumin, bay leaves, cayenne, salt and pepper. Stir in well. Add the quinoa, veg broth and water. Raise the heat and bring to a boil. Cover and reduce the heat to low and simmer for about 20 minutes or until the liquid is absorbed. Remove the bay leaves. Add the black beans, cilantro and juice of 1 lime and incorporate well. Allow the mixture to heat through. Taste and check if any additional salt is needed. Serve warmed or cooled. 

Pork Chops w/ Sauteed Mushrooms and Onions

Good old skillet pork chops. Yum. Simple flavors, but maximum satisfaction. This dish is quick and pairs well with practically anything. I ate these pork chops with the Roasted Summer Squash and some brown rice. Happy Belly = Happy Laurie. I love the mushrooms in this dish. I really think it is what makes it for me. They are so meaty and earthy! Combine with the flavor of woody rosemary and it is heaven. 


If you do not have white wine on hand, then use low sodium vegetable broth. By cooking the onions with the pork chops, I find that the pork tends to maintain its moisture. Just make sure to place them on top of the pork, so the pork can brown evenly. 

Pork Chops w/ Sauteed Mushrooms and Onions

Cook Time: 20 minutes
Prep Time: < 5 minutes
Serves: 4


Ingredients:

• 1 tsp of olive oil
• 1 onion, cut into thin slices
• 1 clove of garlic, minced
• 1 sprig of fresh rosemary, minced
• salt and pepper to taste
• 4 boneless pork chops (not thick cut)
• 1/4 cup dry white wine (like chardonnay)
• 1/4lb of cremini mushrooms, 1/4 inch thick slices

Heat a large skillet over medium high heat and add the olive oil. Then add the onions, garlic, rosemary and salt/pepper and saute for about 5 minutes until onions are softened. Salt and pepper the pork chops on both sides, if you'd like. Move the onions to one side and add the pork chops to the skillet. Place the onions on top of the pork chops. Cook for about 5 minutes, add the white wine and then turn the pork chops. Cook for another 5 minutes or until the internal temp is 160 degrees. Remove the chops from the pan and add the mushrooms to the onion mixture. Saute for another 5 minutes, stirring occasionally. To serve - top the pork chops with mushroom/onion mixture and eat!