Summer is all about having fun with food—and more than ever, it’s adventurous to throw in fresh new ideas and experiment. In fact, it’s even acceptable to shuffle along and maybe make a few mistakes. One of the best reassurances when it comes to trying new recipes is that it’s now fashionably charming to be an imperfect cook. On television and in the online space, cooks and celebrities are not afraid to share their kitchen mishaps—everyone is laughing and we are all learning.
This acceptable imperfection can be defined as flawsome—both awesome and flawed, and it’s definitely a sign of having fun. So cast your fears aside, and maybe try a recipe with an ingredient you’ve never used before or make a meal completely out of your comfort zone. You just might discover something you love!
At first, my meat-loving husband would never try this burger, until one day he was hungry enough and the moment was right! True story. Now he asks for this as a double burger, regularly (yes, it’s made with red quinoa seeds). He likes it because the flavor is big, bold and meaty, the protein is plenty—and if you didn’t tell anyone it was meatless, they might not ever know it. You could always top this burger with some bacon if you aren’t quite ready to eat a completely meatless burger. That would be delicious! This burger was so popular, it made the cover of our book, Quinoa Revolution.
Chicken lovers, don’t despair! The Grilled Chicken on Lime Avocado Quinoa Salad makes a tasty summer meal you will be proud of and it will disappear fast. A cool and sweet dessert treat is the Mango Raspberry Chia Sorbet, which is delicious and will make you look like a wiz, loaded with omega-3 rich chia seeds. Not sure where to buy some of these ingredients? You can get chia and all colors of quinoa at Harris Teeter on the shelves amongst the rice. I have also found chia at Walmart in the baking section with other types of ground seeds and nuts.
So, take a chance and make your summer adventurous, delicious and healthier than ever! Be well!
The Better Burger
Serves 8
This super easy recipe makes a full-flavor burger with the perfect combination of toasted pecans, mushrooms, aged Cheddar, herbs and red quinoa. These patties hold together well for freezing, making for a quick and easy meal. This recipe bakes the patties in the oven, but you can also fry them in an oiled skillet or grill them on a barbecue baking sheet.
Ingredients:
1 cup water
1⁄2 cup red quinoa
1 Tbsp grapeseed oil, olive oil or vegetable oil
1 cup diced onions
2 cups finely chopped cremini or white button mushrooms
1 tsp minced garlic
1 tsp dried marjoram
3⁄4 tsp dried oregano
1 large egg
2/3 cup shredded reduced-fat aged Cheddar cheese
1⁄2 cup pecans, finely chopped
1/4 cup quick-cooking rolled oats
1 Tbsp sodium-reduced soy sauce or tamari
Directions:
Preheat the oven to 350°F (180°C). Lightly grease a baking sheet or line with parchment.
Combine the water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and let sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool.
Heat the oil in a large saucepan on medium heat. Add the onions and cook for about 5 minutes or until the onion starts to become soft and transparent. Add the mushrooms, garlic, marjoram and oregano; cook for another 5 minutes or until the mushrooms are tender. Set aside to cool.
In a medium bowl, beat the egg. Add the quinoa, mushroom mixture, cheese, toasted pecans, oats and soy sauce. Scoop 1⁄2-cup (125 mL) portions of the mixture onto the baking sheet and shape into 8 or 9 patties 1 inch thick, leaving 1 inch between them. Bake for 27 to 30 minutes, until slightly browned and crispy. Serve with your favorite garnishes.
Grilled Chicken on Lime Avocado Quinoa Salad
Serves 6
This zesty lime and creamy avocado salad is served on a bed of crisp lettuce, topped with crunchy tortillas and cheese.
Ingredients:
2 cups water
1 cup quinoa seeds
1⁄4 cup extra virgin olive oil
1⁄3 cup freshly squeezed lime juice (about 1 1⁄2 limes)
1 Tbsp rice vinegar or apple cider vinegar
1 tsp liquid honey or pure maple syrup
1⁄4 tsp ground cumin
1⁄4 tsp salt
Pinch of cayenne pepper
2 Tbsp chopped fresh cilantro
1 avocado, diced
1 cup diced red bell pepper
1⁄3 cup minced red onion
3 boneless skinless chicken breasts
4 cups romaine or iceberg lettuce, thinly sliced
3⁄4 cup broken unsalted tortillas (gluten-free if required)
1⁄4 cup shredded aged Cheddar cheese
Directions:
Preheat the grill on high.
Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 13 minutes. Remove from the heat and let cool completely.
Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne and cilantro. Gently toss the avocado with the dressing and set aside.
Place the cooled quinoa, red pepper, red onion and avocado mixture in a medium bowl. Gently toss and set aside.
Grill chicken breasts until they reach 170°F (80°C) on an instant-read thermometer. Remove from grill and set aside for 7 to 10 minutes. Slice into 1⁄2-inch slices.
Place 3⁄4 to 1 cup shredded lettuce on each plate and top with the avocado mixture. Top with slices of chicken breast, tortilla pieces and shredded cheese. Serve immediately.
Mango
Raspberry Chia Sorbet
Makes 4 cups; Serves 6
A smooth sorbet made with sweet mango, tangy raspberries and the gelling power of chia. Best served fresh. If you don’t already know chia, it’s a superfood packed with protein and omega-3 fatty acids, helping to support long-term energy, stabilize blood sugar and even boost your mood.
Ingredients:
2 cups water
1⁄4 cup white or organic cane sugar
2⁄3 cup ground white chia seeds
3 cups frozen mango chunks
1 cup frozen raspberries
Directions:
Combine the water, sugar and chia in a blender and process until combined. Add frozen mango and raspberries and blend in batches until all fruit has been added. Continue to blend until smooth. Pour mixture into a shallow container and place in the freezer for 2 to 3 hours. (If container is too deep, sorbet will not freeze evenly). Remove from freezer and scoop into serving dishes. Serve cold.
