It’s been a long time! My apologies. Baby #3 is 10 months old and STILL doesn’t sleep through the night. So much for the third child being ‘the easy one’. Oh well. He’s really cute so we are going to keep him. Anyway…there was such a positive response (thank you) to the quinoa recipe I posted a couple months ago, in addition to questions about how to add this nutritious dynamo to your diets, that I thought I would share my other favorite quinoa recipes.
The first one is as easy as it is delicious. It’s better suited to warm weather, so if you need more ‘comfort food’ during the Fall and Winter months, tuck this away for Spring and Summer and go directly to the second recipe. It’s a good one for all seasons.
Some of you are already familiar with the book CLEAN: Remove, Restore, Rejuvenate-The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself by Alejandro Junger, MD. If not, please consider reading it. I reference this book quite a bit and, as my friend Margo pointed out recently, it’s worth buying for the recipe section alone. Here’s a link to the book on amazon:
And here’s a link to the CLEAN website:
Here’s the deal: before you visit the website, please understand that you can follow the program without buying anything from their website. Ideally, you will need to purchase a couple supplements, but you don’t need to purchase any of their cleanses, kits or products. You may ultimately choose to, but I just want you to know that the entire and complete program can be done with items you purchase at the grocery store and a place like Whole Foods that sells nutritional supplements.
And even if you choose to not follow the CLEAN Program legalistically, many of the recipes are so good you will want to incorporate them into your rotation. This one can easily be doubled and is good as a topping for sliced cucumbers; I just eat it as-is.
2 cups cooked quinoa (if you have a rice maker, just rinse it and then cook on the ‘white rice’ setting)
1 Tbsp. chopped parsley
1/4 cup currants (I don’t add these, but the original recipe calls for them)
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup scallions cut diagonally and sliced thinly
1/4 cup chopped parsley
1/4 cup lime juice (don’t skimp on this!)
1 tsp. agave nectar
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 cup olive oil
1. I chop the carrots and almonds together in my food processor then add to the other ingredients in a large bowl.
2. Let sit 20 minutes before serving to allow flavors to blend
Here’s the recipe for my husband’s favorite ‘nutritional’ food (understanding that the word ‘nutritional’ is relative). He doesn’t think the word quinoa is particularly masculine, but he does love these little patties. As well he should, considering they are a true labor of love. I devour them, too, but I like that he thinks I’m altruistic, so I allow him to believe I make them just for him.
This recipe is from an outstanding cookbook that is newer in my collection but has quickly become a favorite. Super Natural Every Day by Heidi Swanson. I will warn you that it has it’s share of typos and she does use the word ‘slather’ ad nauseam, but it’s a GREAT book. Not vegan or totally raw, but full of great tips on healthier substitutions and helpful anecdotes. This is another recipe suited to doubling; I often quadruple it with great success because they are good stored in the fridge for 3 or 4 days. We eat them warm, cold, in a car, on a train, in a house, with a mouse…oh wait…that was mrs.bedtimestory…sorry. Try these with just plain avocado or goat cheese spread on them like butter, with your favorite pesto, with grilled portobellos in the summer…you name it. I mentioned they are a labor of love. Don’t let that deter you from giving these a try, because the work involved is most definitely worth it. And if you are one of those people who doesn’t mind getting their hands ‘yucky’, then you won’t perceive these as so laborious. Here’s a link to Heidi’s book:
Little Quinoa Patties (I’ve tweaked this a bit and the measurements are somewhat approximate)
2 1/2 cups cooked quinoa
4 large eggs, beaten
1/2 tsp. sea salt
1 small onion, finely chopped
1/2 lb. chevre (goat cheese)
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup bread crumbs (whole wheat will work, but try to find one with no added sugar; if mixture is too dry, add another egg or more chevre)
Olive oil for sauteeing
1. Combine the quinoa, eggs, basil, oregano, chevre and garlic and salt in a large bowl.
2. Stir in the bread crumbs, basil and oregano. (Heidi’s words: At this point you should have a mixture you can easily form into…1-inch thick patties).
3. Heat the oil in a large, heavy skillet over medium-low heat.
4. Add about 6 patties (or as many will fit, making certain there is a bit of space in between for flipping).
5. Cover and cook, for about 7 minutes on each side. If there is no browning, turn up the heat a bit and continue to cook until the patties are golden. Carefully flip the patties with a spatula and cook the reverse side until golden.
6. Remove from the skillet and cool on a wire rack, or serve warm.