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broccoli and quinoa

Cheesy Quinoa and Broccoli Patties

Posted on April 30, 2013
Hi, Everybody! Happy last day of April! This month has been filled with so much rain here in Maryland, but at least it means that everything is looking beautifully green outside, and spring has truly arrived! After all those months of everything being dark and gray, it’s so refreshing seeing green everywhere! I have a great quinoa recipe to share with you today! If you’ve never had quinoa before, you should try it out sometime! It is high in protein, fiber, magnesium and iron, as well as calcium. I know that that may make it sound too healthy to taste good, but this is a great way to prepare it! I’ve been seeing different kinds of quinoa patties everywhere, and so I came up with a recipe to suit my taste! These Cheesy Quinoa and Broccoli Patties are delicious; crispy on the outside and soft and chewy on the inside!
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CHEESY QUINOA AND BROCCOLI PATTIES
*Makes 6*
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YOU WILL NEED
1/2 cup quinoa
1 cup water
5 large broccoli florets
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking
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DIRECTIONS
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1. First, cook your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn’t take longer than 15 minutes), put it on a plate and let it cool completely.
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2. Next, saute your diced onion until it’s soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
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3. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
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4. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 – 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.
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Happy Cooking, Everyone!

Creamy Mushroom & Parmesan Quinoa

Posted on April 27, 2015

Hi Everyone! I have a super quick & easy quinoa side dish to share with you today that you can easily whip up in about twenty to thirty minutes! This Creamy Mushroom & Parmesan Quinoa is, as the name suggests, so creamy thanks to all the cheese, and really hearty and satisfying, yet still pretty light. I love how versatile of an ingredient quinoa is; that you can use it in both sweet and savory recipes, serve it hot or cold , and make it into a main dish or a side dish! I’ve cooked it in pretty much all these ways, and this is one of my favorites! You could substitute other vegetables for the mushrooms, or even add in shredded chicken and make this into a main dish!

Creamy Mushroom & Parmesan Quinoa
CREAMY MUSHROOM & PARMESAN QUINOA

YOU WILL NEED
1 1/2 cups quinoa (uncooked)
3 cups water
8oz mushrooms (baby bella or button), sliced
1/2 – 3/4 cup grated Parmesan cheese
2 – 3 tbs olive oil
Salt & Pepper
2 – 3 tbs fresh parsley, chopped
Optional: red pepper flakes, dried thyme, 1 tbs butter

Creamy Mushroom & Parmesan Quinoa

DIRECTIONS

1. First, cook the quinoa according to the instructions on the box (combine the uncooked quinoa with water and cook for about 15 minutes, or until all the water has been absorbed, the quinoa is fluffy and has little “tails”). Make sure you rinse the quinoa before cooking it! If you want to add extra flavor, cook the quinoa in chicken stock instead of water.

2. While you cook the quinoa, prepare your mushrooms. Thinly slice them, and saute them in a medium sized pan with some olive oil. Season them with salt and pepper (I also add in a pinch of red pepper flakes and dried thyme, but that’s totally optional) and cook until the mushrooms have browned nicely. Set aside.

3. Next, add grated Parmesan cheese to your cooked quinoa (I add about 1/2 cup and then add extra on top right before serving) and stir well, until the quinoa becomes nice and creamy, and has almost a creamy risotto texture. Stir in the chopped parsley (I use Italian flat leaf, but you can use curly if you prefer that. Reserve some of it for sprinkling on the top) and mushrooms, and adjust the seasoning with salt and pepper if you need to! And if you’re feeling extra indulgent, add in a tablespoon of butter to add some more creaminess!

If you like this Creamy Mushroom & Parmesan Quinoa, check out more of my quinoa recipes:

Quinoa Breakfast Bowl with Fruit, Nuts & Seeds  Kale Salad with Pomegranate Seeds, Roasted Butternut Squash & Quinoa Cheesy Broccoli & Quinoa Patties

Left: Quinoa Breakfast Bowl with Fruit, Nuts & Seeds, Middle: Kale Salad with Quinoa, Roasted Butternut Squash and Pomegranate Seeds, Right: Cheesy Quinoa & Broccoli Patties

And since this recipe uses fresh parsley and you may have some left over, this is my favorite ways to store the leftover fresh herbs so they don’t go to waste! Check it out here!

  How to store fresh herbs
Happy Cooking, Everyone!
I will be linking to these awesome blogs!

Quinoa Three Ways: Breakfast, Lunch & Dinner Ideas

Posted on January 23, 2015
Hi Everyone! Happy Weekend! It’s a new year so you know what that means — New Year Resolutions! I’ve made mine already, I’m wanting to get started on writing a book because it’s been something I’ve put off for a long time – I’m determind to get it done this year, even if I have to find a ghostwriter! But, the two most common resolutions are to lose weight and to eat healthier. So, since lots of people made new year’s resolutions about a healthier diet, I wanted to share these three quinoa breakfast, lunch and dinner ideas with you today! I didn’t make a new year’s resolution about losing weight or sticking to a special diet; I’ve done that for years and found it never really lasts for me. Instead, what I’m trying to focus on is a healthier lifestyle, feeding my body the right way and breaking unhealthy habits. I’ve tried to lower my appetite too. This ensures that I’m not getting hungry in between meals. To stop myself from getting hungry, my friend recommended that I look into these bio x4 reviews to see if that supplement could help me. It did sound interesting, so that’s something that I might try out soon. I also cut sugar out of my diet for twenty-one days this January (that is, desserts and all sugary treats and drinks, I still eat fruit and other things that naturally contain sugar) and it’s been both difficult as well as eye-opening. I also decided to give different supplements and health options a go this year. I want to try and get my mood in a better state, because I’m sure I can improve it on those days I really don’t feel like doing anything. CBD products, such as those sold via Quicksilver Scientific, are known for balancing a mood out and calming any negative feelings you have. By committing to taking regular supplements, I’m hoping to get my mind and body to the healthiest I have felt in a long time. I realized just how addicting sugar is, and how much of my sugar-eating is out of habit, or boredom. I got so used to eating chocolate while sitting on the couch watching a movie in the evening, that I didn’t even realize how much of a habit it had become. Now, I’m not going to give sugar up forever because, frankly, I like dessert too much, and I love to bake! But I am going to watch how much of it I eat, and limit all that mindless eating! Plus, my teeth will definitely thank me for cutting down on my sugar intake, so that’s good. I’m sure my Dentist Coconut Grove will be glad to hear this news! So keeping with the healthier eating theme, here are some ideas for how to incorporate quinoa into any of your daily meals! Whenever I’ve limited my diet to mostly just vegetables, I’ve felt so hungry all day, but quinoa is a great way to make a light meal more hearty and satisfying!
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BREAKFAST
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Quinoa Breakfast Bowl (recipe HERE)
This is a seriously hearty breakfast that will keep you full for a couple of hours at least, and will give you a great start to your day! You can make this quinoa bowl with whatever you like – I like to add some fresh fruit (berries are my favorite), yogurt and nuts to mine, but you could add whatever else you like. Other fruit and nuts, dried fruit, Greek yogurt, cinnamon…. whatever you like!
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LUNCH
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Kale Salad with Quinoa, Pomegranate Seeds and Roasted Butternut Squash (recipe HERE)
I love big, hearty salads for lunch and love adding in some quinoa, because it adds substance and makes a light salad more filling. This salad is filled with so many good things – baby kale, pomegranate seeds, chicken, roasted butternut squash and quinoa, of course! It’s so colorful and delicious, and one of my absolute favorites! For another great salad with quinoa, check out THIS one with spinach, butternut squash, walnuts & cranberries.
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DINNER
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Kale & Fresh Corn Quinoa Patties (recipe HERE)
Quinoa patties like these or like THESE Cheesy Broccoli & Quinoa Patties (which are still one of my most popular recipes on the blog!) are a great quick & easy yet still healthy dinner option. You can use whatever vegetables you like in them, add in some cheese or herbs to keep them vegetarian, or add some shredded chicken or turkey (great way to use leftovers!) if you like. Serve them with a big salad or a light yogurt sauce on top for a light but satisfying dinner!
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Cooking Quinoa Tips…

1. You can cook quinoa with milk instead of water to make it more creamy (but be very careful not to burn the milk!)
2. To give the quinoa more flavor cook it in chicken or vegetable stock – it will absorb all its flavor.
3. Serve it warm or cold in salads – if you serve it warm, it’ll soak up all the salad dressing flavors, making it extra flavorful!
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Whether you’ve cooked quinoa many times or have yet to try it, I hope this has given you some new ideas for how to use it in your cooking! What’s your favorite way to use it? I would love to know! Please let me know what your favorite quinoa recipes are! Thanks so much for stopping by today! Have a great rest of your day!
Quinoa for Breakfast, Lunch and dinner
Happy Cooking, Everyone!
I will be linking to THESE awesome blogs!

Fall Quinoa Salad

Posted on September 5, 2014
Hey Everyone! So this is my new favorite salad. And I hope it will be your new favorite salad too! I love all the comfort food that fall brings with it, but sometimes it’s nice to lighten things up a little bit, and this salad is the best of both worlds… delicious fall flavor, just a little lighter and healthier! I love good salads that don’t leave me feeling hungry and that are filled with fresh ingredients and different flavors and textures. This one is filled with fresh spinach, tangy dried cranberries, crunchy nuts, deliciously sweet roasted butternut squash and hearty quinoa… the perfect fall salad!
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FALL QUINOA SALAD
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YOU WILL NEED
SALAD
Fresh spinach leaves
Cooked quinoa
Roasted butternut squash
Chopped walnuts or pecans
Dried Cranberries
Optional: Shredded chicken breast
Olive oil
Salt & Pepper
VINAIGRETTE
2 tbs olive oil
2 tbs balsamic vinegar
Honey
Salt & Pepper
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DIRECTIONS
 1. First, prepare your butternut squash (I used a pretty small one). Peel and halve it lengthwise, then scoop out all the seeds and cut it into about 1 inch pieces. In a large bowl, toss it with about a teaspoon or so of olive oil and season it well with salt and pepper. Then, spread it out in a single layer on a baking sheet, and bake at 400 deg F for about 30 – 35 minutes, or until it’s nice and soft.
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2. In the meantime, prepare the rest of your salad. Cook your quinoa according to the directions on the package (I use about 1/2 cup of cooked quinoa per salad portion), it should take about 15 minutes or so to cook, so you can get it done while the butternut squash is roasting. I like to use room temperature quinoa for the salad so I let it cool once it’s cooked. (If you are not a quinoa fan, you could definitely substitute couscous here!)
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3. To make your vinaigrette, whisk together equal parts of olive oil and balsamic vinegar, and season well with salt and pepper, then taste to make sure it suits your taste! I like to add a little bit of honey for a little extra sweetness and thickness, which works so well with the sweet roasted butternut squash!
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4. Now all you need to do is assemble your salad! So add the spinach leaves, quinoa, dried cranberries, chopped nuts and the warm roasted butternut squash and drizzle it all with your vinaigrette! And if you want to make your salad extra hearty, add in some shredded chicken.
For more quinoa recipes, check these out:
Left: Quinoa Breakfast Bowl (Recipe HERE), Middle: Cheesy Quinoa and Broccoli Patties (Recipe HERE), Right: Fresh Corn and Kale Quinoa Patties (Recipe HERE)
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Happy Cooking, Everyone!
I will be linking to THESE wonderful blogs!

Hearty Quinoa Breakfast Bowl

Posted on June 6, 2014
Hey Everyone! Happy Friday! I hope you all have a great weekend and enjoy some beautiful summer weather! I wanted to stop by and share my new favorite breakfast with you today! This Quinoa Breakfast Bowl is a great hearty breakfast that will help you stay full at least until lunchtime! Maybe you’d never think of starting the day with quinoa, but with its high protein, fiber and iron content, it’s a great choice, and a good alternative to sugary cereal or oatmeal. And after a big bowl of this colorful goodness, it’s hard not to have a good morning!
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HEARTY QUINOA BREAKFAST BOWL
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YOU WILL NEED
1/4 cup – 1/2 cup cooked quinoa
Variety of fruit
Yogurt
Chopped nuts or seeds
Drizzle of honey
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DIRECTIONS
All you need to do is cook your quinoa (you can cook it with milk instead of water to make it creamier, but I usually just use water), let it cool slightly and then put it in a big bowl. Add some fruit (I like adding mixed berries), chopped nuts (almonds, pecans or walnuts), yogurt (plain or flavored, or add some Greek yogurt to make it even heartier) and drizzle everything with some honey!
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For other delicious Quinoa recipes, check these out:
Kale & Fresh Corn Quinoa Patties (Recipe HERE)
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Cheesy Quinoa & Broccoli Patties (Recipe HERE)
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Happy Cooking, Everyone!
I will be linking to THESE wonderful blogs!

Kale & Fresh Corn Quinoa Patties

Posted on May 22, 2014
Good Morning, Everybody! As the summer gets closer and the weather gets warmer, I always start looking for lighter meal options, and I thought I would share this recipe with you today! Quinoa is one of those things that people either love or hate, and I always find that the best way to make it is if you mix it with lots of other ingredients, especially fresh, flavorful vegetables. Quinoa patties are a great way to use quinoa, they are super quick and easy to make, and you can add in whatever ingredients you like! A couple of months ago I shared my Cheesy Broccoli and Quinoa Patties, and these are sort of a more summery version of those. I absolutely love fresh corn, and it adds so much sweetness and flavor to these patties and works great with the kale. Here’s how to make these…
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KALE & FRESH CORN QUINOA PATTIES
*Makes 6 patties*
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YOU WILL NEED
1/2 cup quinoa
1 cup water
1 ear of corn
3 – 4 medium sized kale leaves
1 small onion, diced
1 garlic clove, minced
3 – 4 tbs grated Parmesan cheese
1 – 2 eggs
1/4 cup Panko or breadcrumbs
Salt & Pepper for seasoning
Olive oil for cooking patties
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DIRECTIONS
1. First, prepare your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with a cup of boiling water, then covering it and letting it simmer for about 15 minutes. Once the quinoa is cooked, put it on a plate and spread it out in an even layer to let it cool completely.
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2. Meanwhile, cook your ear of corn (I cooked it for about 10 minutes in water), then once it has cooled, cut the kernels off, place them in a large bowl and set it aside. Wash and dry your kale leaves, then cut or tear them into small pieces, and mix them in with the corn. In a small saucepan, sauce the diced onion and minced garlic until soft and translucent, then transfer to the bowl with the corn and the kale.
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3. Add the cooked and cooled quinoa, Panko or breadcrumbs and the Parmesan cheese into the vegetable mixture and stir well. Add in one egg and mix well, if the mixture doesn’t hold together very well, add another egg and stir again. Season everything with salt and pepper. Heat some olive oil in your pan, and make your patties using a 1/4 cup measure (scoop out 1/4 cup of the mixture and form it into a patty). Cook each patty for about 5 – 7 minutes on each side on medium heat, until you have a nice crispy crust on the outside and the patties have cooked through on the inside. Let cool for a couple of minutes before eating.
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For a similar recipe, check out these Cheesy Quinoa and Broccoli Patties HERE!
Happy Cooking, Everyone!
I will be linking to THESE wonderful blogs!

Cook

Posted on January 4, 2015

SOUPS

Creamy Potato Soup IMG_9207 Roasted Butternut Squash Soup No-Knead Bread Bowls 1DSCN0442 DSCN7287 DSCN7400 DSCN3171 DSCN1167

SALADS

Fall Quinoa Salad 2 Fall Salad with Roasted Acorn Squash 1 Kale Salad 4  Pear and goat cheese salad DSCN7948 Kale Salad

ENTREES & LIGHT DISHES

DSCN9104 DSCN8599 Kale and Fresh Corn Quinoa Patties DSCN9205 DSCN8498-1 DSCN0434 DSCN8559 DSCN8731Chicken&Pesto Croque Monsieur 1 DSCN3889 Grilled Brie, Spinach & Strawberry Sandwich Homemade Burrito Bowl Creamy Mushroom & Parmesan Quinoa

BREAKFAST

DSCN9624 IMG_3116 DSCN8484 Quinoa Breakfast Bowl Baked Banana Walnut Oatmeal Quinoa Breakfast Bowl with Fruit, Nuts & Seeds

KITCHEN TIPS

DSCN8614 DSCN7939 DSCN8765 Grating cheese kitchen tip Cookie Packaging 3 IMG_6577 Screen Shot 2015-01-07 at 7.11.25 PM IMG_7832

 

“Cooking is like love; it should be entered with abandon, or not at all.” – Harriet Van Horne

2013 Shopgirl Favorites

Posted on December 26, 2013
Hi Everybody! I hope you all had a wonderful Christmas! I have been stuffing myself with cookies and chocolates and all kinds of good things for the past few days and now feel like I need to seriously cut my sugar intake! But not just quite yet, that’s for those new year’s resolutions, right?! With 2014 being less than a week away now, I wanted to share some of my favorite posts from the past year with you today, so here they are!
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Homemade Cheez-Its (HERE) and Homemade Ice-cream Sandwiches (HERE)
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Cinnamon Sugar Donuts (HERE) and Classic Apple Strudel (HERE)
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Daisy Sugar Cookies (HERE) and Linzer Heart Cookies (HERE)

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Chocolate Chip Banana Bread with Greek Yogurt (HERE) and Pumpkin Spice Whoopie Pies (HERE)
Gingerbread Cookie Tree (HERE) and Gingerbread House 2013 (HERE)
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Cheesy Quinoa and Broccoli Patties (HERE) and Zucchini Patties (HERE)
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Fabric Covered Hangers (HERE) and DIY Kate Spade Inspired Jewelry Dish (HERE)
Pumpkin Candle Holders (HERE) and Monogrammed Pumpkin Table Setting (HERE)
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DIY Boxwood Square Wreath (HERE) and Christmas Sweater Treat Bags (HERE)
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Thank you so much for stopping by my blog throughout the year, for reading along and leaving comments and sharing your thoughts, I always love hearing from you all! I hope that 2013 has been a good year for you, and that 2014 will be even better! Enjoy the rest of the year!
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