Used my Black bean -Quino burger recipe but used breadcrumbs instead of flour and mixed in some fresh corn before making patties.
Pineapple-Cashew Quinoa
Pineapple-Cashew Quinoa
Quinoa – (cook 1-24 hrs prior)
1 C Quinoa, rinsed
1 C pinaplle juice
1 C water
½ tsp braggs amino acids or soy sauce
– Combine Quinoa, juice, water and braggs in pot. Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is absorbed)
– Fluff with fork and refrigerate for an hour or overnight.
Stir Fry
3 Tbs oil (peanut, olive or veggie)
2 scallions
2 cloves garlic
1 inch piece fresh ginger, peeled and minced
1 red pepper, diced
1 cup frozen edamame (or peas)
1/2- 1 C carrots, shredded
Topping
3 Tbs Braggs or soy sauce
3 Tbs Vegetable broth
½ C cashews
½ C fresh basil
2 Tbs fresh mint
1+ C fresh pineapple (chunks) or 10 oz can
Lime wedges for garnish (optional)
– Add stir-fry ingredients to a large pan, cook for about 5 minutes until edamame is no longer frozen and pepper is soft
– Add Quinoa and topping ingredients. Cook for another 10 minutes – stirring together and keeping quinoa from sticking to the bottom.
Acorn Squash with Baked Tofu & Pecan Quinoa
Pecan Quinoa:
1 Cup dry Quinoa
1 Cup Water
1 Cup vegetable broth
½ tsp salt (more to taste)
½ of a medium onion
1 tsp margarine or olive oil
¼ tsp cinnamon
Dash nutmeg
¼ Cup Pecans, crushed
¼ Golden raisons
– Sautee onions in margarine until soft
– Add Quinoa, pecans and salt and sauté for another 1 minute
– Add water, broth, cinnamon, nutmeg and raisons
– Bring to a boil, cover, reduce heat and simmer for 10-15 minutes
Acorn Squash:
1 acorn squash
1 Tb margarine (Earth Balance)
1 tsp brown sugar
Water
– Cut squash in half – clean out seeds – place face down in a deep baking dish with a ½ inch of water in dish. Bake at 400 for 30-60 minutes (until soft)
– Turn over – add butter & sprinkle with sugar – bake for another 5 minutes.
Baked Tofu:
1 package Tofu, extra firm
Maple syrup
Braggs/soy sauce
Olive oil
– Cut Tofu into blocks or thick strips
– Drizzle with maple syrup, braggs and oil
– Bake at 400 for 45 mins (turning tofu over at least once)