The goat was really tasty too.  I don’t know why it isn’t more mainstream. I sauteed onion and garlic in oil along with the goat meat, then added beef broth and let it simmer for about 45 minutes.  Delicious and tender.   In another pan, I sauteed onions and garlic in olive oil and threw in a couple of pieces of prosciutto  When the prosciutto was crispy, I added the rabe and sauteed that too until it was limp. It was a really tasty meal. Not much prep time, or cooking effort, but pretty darned delicious.

Quick Quinoa Burgers is from The 150 Healthiest 15-Minute Recipes on Earth by Jonny Bowden and Jeannette Bessinger.  When Deb, Desiree and I were younger, my dad tried the meatless burger thing.  He used birdseed – or rather millet, but they were dry and not very tasty.  I tried this meatless burger thinking it would end on the same note, but I really was surprised at how good they were.  No, they don’t taste like burgers, not at all, but they are packed with flavor.  Where the recipe said to use a quality salsa – I used my canned salsa.  Where it said to use canned kidney beans, I substituted pinto beans that I made up earlier in the week, and it had a little garlic flavoring in it.  I also topped the burger and sauce with chopped avocado.  Deb are you listening – this meal had quinoa, avocado and salsa in it, you will like it.

Ingredients:

(Burger)

• 1 can (15 oz) kidney beans
• 1/4 cup quick cooking rolled oats
• 2 oz grated or crumbled cheese (or 1/4 cup nutritional yeast for a vegan option)
• 1/2 tsp salt
• 1 cup cooked heirloom quinoa ( I used red)
• 2 tbs olive oil

(Dressing)

• 1/2 cup prepared salsa

• 2 tbs low fat plain yogurt
• 1 tbs lime juice
• 1 tsp maple syrup or agave nectar
• 1 tsp ground cumin
• 1/2 tsp chili powder

Place the beans, oats, cheese and salt in a food processor in that order and pulse until combined and holding together but still chunky, about ten quick pulses (I think I probably over pulsed, but it came out nicely).  Turn the bean mixture out into a medium bowl, add the quinoa, and mix, with your hands just until it holds together well.

Heat the oil on a large, nonstick skillet over medium heat (or just below medium in a regular skillet to prevent sticking), and form the quinoa mixture into four patties.

Place the burgers in the pan and cook for 3 to 4 minutes per side in until heated through.  Patties will be soft, so handle gently.

While the burgers are cooking, place the salsa, yogurt, lime juice, syrup, cumin, and chili powder into a blender (or a small bowl, and use an immersion blender) and blend until smooth.  Serve burgers with a generous helping of the dressing.

Ingredients:

• 1/2 cup blueberries
• 1/2 cup strawberries sliced
• 1/2 cup blackberries
• 1 cup cooked quinoa
• 1/2 tbs minced parsley
• 1/2 tbs minced mint
• 1/4 cup chopped walnuts
• Raspberry Walnut Vinaigrette to taste

Put all the ingredients into the bowl (except the vinaigrette) and toss.  Pour the vinaigrette over top, and toss a little more.

The black quinoa has a little more earthy flavor than the white quinoa, and also a little bit crunchier texture. Therefore it takes longer to get to a mushy texture than the white quinoa.  You have to be a bit more careful with the white than the black, I think.  I got my package of black quinoa from Alter Eco to try out, so this quinoa is fair trade as well as organic.

Quinoa is also gluten free.  My daughter often uses leftover quinoa for a salad the same as she does with leftover couscous.  If you desire gluten free ingredients, quinoa is a good substitute for couscous and also, if you cook it a little longer you can substitute it for oatmeal and eat it as a hot cereal.

I found a box of Ancient Harvest Inca Red Quinoa at the grocery store.  I haven’t tried it yet, but I wanted to let you know it’s available to add to your dishes.  I like the idea of having the red grains in my recipe for a little color.  When I visited the Ancient Harvest website, I found they have quite a few recipes .  They also have pastas, flours and flakes made out of quinoa too and kosher products. However, I don’t know that they are a fair trade product.

Don’t hesitate to add quinoa to your dishes and try out something healthy and new.  My family is enjoying my foray into wholegrain goodness.  (Robyn sorry, I probably can’t help your husband and son.)  Give it a whirl and see what you think.

Ingredients:

• 1/2 cup black quinoa
• 1/2 cup bulgur
• 1/2 cup orzo
• 1/2 cup barley
• 1/2 onion diced
• 1 celery stalk diced
• chard
• 1 bag dried cranberries and spiced apple (I think they were dole)
• 1 can garbanzo beans
• 1 quart vegetable broth
• salt
• pepper
• thyme
• sage
• parsley
• 1/4 cup Carr Valley Apple Smoked Cheddar diced

Directions:

Cook the quinoa, bulgur, orzo and barley according to package directions using vegetable broth instead of water. I took turns with two different small pots on the stove.  In a separate medium size pot, pour in the rest of the vegetable broth.  Simmer the onions, and celery in a shallow amount of vegetable broth. When they start to become translucent, add in the rest of the broth, the cranberries and spiced apple, the beans and chopped up chard.  Heat up and add in the grains, and the herbs and spices.  If it seems too dry, add a little extra liquid (water) when heating. Serve in bowls and sprinkle the cubed cheese on top. 

Note: To make it vegan, leave out the cheese.

The dried fruit gives it a fruity flavor, with the smoky cheese to help balance it out.  The whole meal is delicious, and very quickly comes together.