Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Spicy Thai Coconut Quinoa

I've stumbled across this recipe several times over the past few years and it's a shame it has taken me so long to finally make it. Though the flurries of snow we got this week might indicate differently, it is in fact spring, and spring cleaning at my house includes the fridge, freezer, and pantry. Fortunately for me, this recipe's list of ingredients happened to be perfectly suited to helping me clean out the fridge, and I'm quite glad that happy accident brought me to these fantastic results.

I'm typically making big batches of grains to portion and freeze for an as-yet-unknown use, so they usually just get cooked in water with a pinch of salt. It's recipes like this that remind me how much better grains are when they're cooked in a flavorful liquid. Don't get me wrong, I like quinoa just fine as it is, but when it soaks up flavorful stock and rich coconut milk, it becomes worlds better. Even better, making the quinoa extra-creamy and luxurious makes the fresh and crunchy vegetables, crispy tofu, and spicy peanut sauce pop even more in contrast. All of the elements blend beautifully together, while still retaining their own distinct flavor and texture, creating a meal that is harmonious, but far from monotonous.

Although I eat a primarily plant-based diet, I'm far from an herbivore, and I realize that tofu isn't for everyone. I don't eat it as a substitute for meat, but as a protein all its own, though chicken would make a fine alternative here if tofu isn't your thing.

This recipe might have helped to clean out the fridge, but it also gave back to freezer, portioned into several work week lunches after feeding me so well for dinner. Save the garnishes for when you reheat your meal, but this comes out of the freezer nearly as perfect as when it went in.

Spicy Thai Coconut Quinoa

adapted from CHOW 

serves 4 to 6, heartily, or 6 to 8 for smaller appetites

For the dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

Optional garnishes:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions

For the dressing:
Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside. (Alternatively, use a high-quality store bought sauce. I like San-J Spicy Thai Peanut Sauce.)

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

(Alternatively, add a bit more oil, if necessary, and stir-fry the carrots and broccoli in the pan that the tofu was just cooked in.)

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

Black Bean, Sweet Potato and Quinoa Chili

If I had one complaint about my wonderful winter CSA from Crossroads Community Farm, it would be that it leads me to eat way more potatoes than I ordinarily would. I can't bear the thought of wasting any of that delicious organic produce, so I cook up every one an but after I'm done, I find myself craving sweet potatoes, which had a much more modest presence in my CSA box. Even barring any nutritional considerations, I'll pick the sweet potato option over the regular potato option any day.

A hearty bowl of Black Bean, Quinoa, and Spinach Stew on New Year's Day definitely whetted my appetite for the black bean and quinoa pairing and I can't turn down the perfect combination of black beans and sweet potatoes. This chili is the perfect blending of those happy pairs, with all of the spicy, hearty goodness of the traditional bean and meat varieties, and the added nutrition and flavor of sweet potatoes and quinoa. Chili con carne it's not, but this vegetarian delight will fill your belly just as well, especially when served with a hearty piece of corn bread. To save some of this satisfying meal for a rainy (or should I say snowy?) day, portion and store any leftovers in the freezer.

Black Bean, Sweet Potato and Quinoa Chili
adapted from The Kitchn
serves 4-6

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1 /2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1 /2 cups sweet potatoes (2-3 small), cut into 1 /2-inch cubes
1 /4 cup quinoa, rinsed and drained
2 cups vegetable or chicken broth/stock or water
2 14.5-ounce cans low-sodium black beans, rinsed and drained
Sour cream or yogurt, to top (optional)
Shredded cheddar cheese, to top (optional)
Green onions, chopped, to top (optional)
Fresh cilantro, chopped, to top (optional)

1. Heat the oil in heavy large pot ov er medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

2. Stir in the tomatoes with their juices, beans, chipotle pepper, oregano, sweet potatoes, quinoa, and broth and bring mixture to a boil. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are just cooked through, adding more water or broth as necessary if the chili becomes too thick. Just before the quinoa and sweet potatoes are done, add beans and stir to combine. Season to taste with salt and pepper and serve hot with your choice of toppings.

Black Bean, Quinoa, and Spinach Stew

My New Year's Day started off on a wonderful foot with Whole Wheat Mixed Berry Muffins and continued right along its merry way at lunch with this fine dish. I've been a fan of Joe Yonan since I first came across his great book, Serve Yourself, which is full of amazing recipes for just one person. Some might say I over-think my diet, but even if I'm just cooking for myself, I take joy in preparing a proper meal.

And this recipe is certainly worth the relatively meager time and effort. Not only is this meal extremely healthy, packed with veggies, beans, and healthy grains, but it is bursting with flavor too. The smoked paprika makes the dish extremely hearty and earthy, with each different kind of paprika lending a unique character. This recipe can serve two modest appetites or one robust diner, and while I had good intentions of saving half for lunch the following day, I devoured the bowl in one sitting. While this generous meal might not prepared me for the Badgers loss in the Capital One Bowl, it did quickly satisfy a craving for chili on a cozy day at home.

Black Bean, Quinoa, and Spinach Stew
adapted from Joe Yonan at The Washington Post
serves 1 to 2

2 teaspoons extra-virgin olive oil
1 very small onion or large shallot, chopped
1 medium clove garlic, chopped
1 small carrot, chopped
1/2 to 1 teaspoon smoked paprika (pimenton, sweet or hot), to taste
1 small tomato, hulled and chopped
1/4 cup dried quinoa, rinsed and drained
1 1/2 cups homemade or no-salt-added vegetable or chicken broth
1/2 cup homemade or no-salt-added cooked black beans
Kosher or sea salt
Freshly ground black pepper
1 cup lightly packed baby spinach leaves, chopped

1. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the
onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is
translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans.
Season with the salt and pepper.

2. Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low
so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has
swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are
wilted, a few minutes. Taste and season again with salt and pepper. Transfer to a bowl and eat.

Quinoa and White Bean Stuffed Acorn Squash

Thanksgiving is rapidly approaching and while that means I'll spend many hours in the kitchen lovingly preparing that meal, it also means that I don't have as much time for my regular eats in the days leading up to the big event. With crusts to be rolled, cranberries to be sauced, and birds to be brined, it's godsend to have a meal that spends much of its time unattended in the oven. Requiring little hands-on time without sacrificing flavor, this nutritional powerhouse is precisely what I needed to keep me on point rushing around house tackling chores.

Whenever I prepare dried beans or grains, I make big batches, portion them out, and store them in the freezer. This preparation leaves me without an excuse to skip a home-cooked meal and is what allowed me to put dinner on the table with a scant 20 minutes of effort on hectic weeknight. But even if I had to cook quinoa and drain a can of beans, it would be worth the effort. Those hearty ingredients blend with seamlessly with sweet squash, savory Parmesan, and fresh lemon, so though quite simple, it hits all the taste buds quite nicely and in lovely balance. For me this was fueling up for pre-Thanksgiving preparations, but if you're hosting someone who won't be partaking in the turkey, there's no reason not to break this out for the big event as well.

Quinoa and White Bean Stuffed Acorn Squash
adapted from HGTV
serves 2

1 acorn or festival squash
1 tablespoon butter

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup cooked quinoa
1/2 cup prepared white beans
1 ounce baby spinach (optional)
1/4 cup freshly shredded Parmesan cheese
1 tablespoon fresh lemon juice

1. Preheat oven to 400 degrees F.

2. Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the two pieces of squash on a baking sheet.

3. Divide the butter in half and place each pat of butter in the center of the squash. Season with salt and pepper. Add 1 cup of water to the bottom of the baking dish to ensure that the bottom of the squash doesn't burn.

4. Place the squash in the oven and let it roast for 60-70 minutes until the insides of the squash are fork tender.

5. In a large skillet, add the olive oil over medium high heat. Sauté the onion for about 5 minutes until they are translucent. Add the garlic and sauté for 1 minute more. Add the beans, quinoa, and spinach, if adding, and cook until greens are wilted and quinoa and beans are warmed through. Remove the skillet from heat, mix in half of the Parmesan cheese, and adjust seasoning as needed.

6. Place half of the quinoa mixture in each of the squash cavities. Sprinkle half of the remaining Parmesan on each squash half.

7. Place the squash back into the oven for about 5 to 10 minutes, just until Parmesan cheese is melted. Remove from oven and serve immediately.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Smoky Spiced Tempeh and Quinoa Salad

Good food is good food, no matter the amount of animal protein it contains. Although I'm most certainly not a vegan or vegetarian, most of my meals fall under one of those categories. I'm not a fan of faux meat products, but appreciate soy products for exactly what they are and am game when tingredients like tempeh appear in a recipe. Partnering with super food quinoa, this probably could only sound more like a vegan hippie recipe if nutritional yeast was in the name, but I still couldn't get enough of it.

Tempeh and quinoa are nutritious, though fairly neutral ingredients, and this expertly curated spice blend is why the salad is so delicious. I doubt I would be able to re-create spice list just from taste, but I do know that each bite is packed with smoky, spicy, and savory notes that keep me shoveling this versatile salad into my face. Spread on bread or into a tortilla or pita it makes for a fine sandwich, a delightful salad atop greens, and a delicious spread for crackers, as the source recipe suggests. My first inclination after making it, however, was none of these options. While portioning into lunch-size servings, I realized that texture makes it perfectly suited for a "veggie" burger, so I formed a patty and threw it into a hot pan straight away. It would have been delicious with just a smear of Dijon and some greens, but I couldn't resist melting some raw cheddar over the top (to the horror of vegans everywhere).

What this salad lacks in beauty, it makes up for in flavor, and it is a great opportunity to turn people around on a couple of ingredients that often give pause. But even if you're not ready to take the plunge with tempeh and quinoa, you've still got the perfect new spice mix to try out in a batch of veggie burgers or tuna salad.

Smoky Spiced Tempeh and Quinoa Salad
adapted from The Kitchn
makes about 2 cups

8 ounces tempeh
1 cup cooked and cooled quinoa
2 tablespoons regular or vegan mayonnaise
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Small dash of ground cloves
Small dash of ground cinnamon

1. Cut the tempeh into 1-inch chunks (no need to be precise). Fill a saucepan with an inch or two of water and place a steamer basket inside. Cover and bring to a boil over high heat. Place the tempeh in the basket, cover, and reduce heat to medium. Steam for 15 minutes, remove tempeh, and let cool.

2. Place the tempeh in a food processor and pulse until crumbly. Add the remaining ingredients and pulse until the mixture comes together. Taste and adjust seasonings, if desired. (Alternatively, you can crumble the tempeh and mix in the other ingredients by hand.)

3. Serve with a green salad, as a taco filling, or as a spread for sandwiches or crackers.

4. Salad may be stored in an airtight container in the refrigerator for up to a week.

Zucchini Quinoa Burgers

As I've mentioned before, veggie burgers are one of my staple lunches and finding recipes to use up  my ample zucchini crop is my primary culinary concerns of the moment. When I found a recipe from one of my favorite sources that combined these two culinary projects, I knew there was no way I could pass it up. And I was certainly not disappointed with my choice.

The structure of these burgers is made of three subtly flavored canvases - zucchini, chickpeas, and quinoa - with a light and lively flavor coming from a combination of fresh herbs, Dijon, lemon juice, and smoked paprika. The dill is the most aromatic and forward of all the flavors, its scent instantly perfuming the air, followed quickly by zesty Dijon, earthy oregano, smoky paprika, and bright lemon. Each of these flavors hits your taste buds at a slightly different time, the taste evolving slowly as you taste each bite.

The texture is, as always with veggie burgers, the greatest challenge here, but if you take a little care when shaping and flipping, you shouldn't have too much trouble keeping these patties together. (And the great thing is, if they do seem like they might fall apart, you have the perfect excuse to melt some cheese on top). I've frozen uncooked and cooked burgers and they both fared well in future feasts, a perfect way to resurrect this plentiful summer veggie in just a couple of days or when the snow begins to fly.

Zucchini Quinoa Burgers
adapted from Food52
makes 6 burgers

2 tablespoons olive or canola oil, divided
2 cloves garlic, minced
1 cup onion, chopped finely
1 1/2  cups zucchini, julienned on a mandolin or grated on the largest setting of a box grater
1/2 cup pumpkin or sunflower seeds, raw or toasted
3/4 teaspoons sea salt, plus more to taste
Black pepper to taste
1 1/2 cup cooked chickpeas (1/2 heaping cup dry or one 15-ounce can, rinsed and drained)
1 cup cooked quinoa (1/3 cup dry)
2/3 cups water
2 tablespoons dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon smoked paprika

1. To prepare chickpeas, soak beans overnight. In the morning, rinse them and discard soak water. Place beans in a pot with enough water to submerge them by several inches. Heat to a boil, reduce to a simmer, and cook for 45 min to an hour, or until beans are tender. Drain and store in the fridge for up to three days.

2. To prepare quinoa, rinse quinoa in a sieve. Add to a small pot and add 2/3 cups water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook, with a lid slightly ajar on the pot, until the water is absorbed and you can see the thin “ribs” of the quinoa becoming detached from the grain. Fluff, cover, and let sit for a few moments. Store in the fridge for up to three or four days.

3. Heat 1 tbsp olive oil in a medium sauce pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.

3. Grind seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal.
Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture. You may need to stop it a few times so that you can scrape the sides of the processor and start the motor again. You want the beans to be broken down and for the mixture to hold together well, but you don’t want to process so extensively that the mix has no more texture. If you need to add a little water to the mixture, that’s totally OK.

4. Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste.
Shape mixture into six patties with hands. Heat remaining 1 tbsp olive oil in a sautee pan on medium heat. Cook burgers for five minutes on each side, or until golden brown. Alternately, you can bake them at an oven set to 375 degrees for twenty-five minutes, flipping once halfway through. Serve.

Peanut Butter and Cacao Nib Quinoa Cookies

There's not all that big a gap between granola bars and healthy cookies, so I've decided to transfer my DIY granola bar efforts to back to healthy cookies. A quick search for healthy cookie recipes reveals myriad sources, but these quinoa cookies immediately stood out to me since I had just purchased a bag of cacao nibs. Cacao nibs are raw, unsweetened chocolate, so if you're looking for a Hershey bar fix, they are not the snack for you. But if you blend them with rich nut butter and coconut, sweet honey, and whole grains, they come out tasting like a peanut butter version of a Mounds bar with a nutritional bonus. They bake low and slow, drying out just slightly to help bind all the ingredients together and end up much like a no-bake cookie. I made a full batch and froze the extras, and although I ate most at room temperature, these cookies are a wonderful warm weather treat when still slightly frozen. A couple of these portable little nuggets are packed with enough whole grains, protein, and healthy fats to fuel you for a few hours on a long hike, but are also the perfect way treat yourself with zero guilt.

Peanut Butter and Cacao Nib Quinoa Cookies

adapted from Shape

makes about 24 cookies

2 c. cooked quinoa, cooled
1/2 c. natural salted peanut or almond butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cacao nibs

1. Preheat oven to 170 degrees. Mix all the ingredients together in a bowl. Line a cookie sheet with parchment paper. Flatten tablespoons of the mixture onto parchment paper and bake for approximately one hour.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes

Yogurt and granola is my breakfast of champions. Although it's a pretty healthy combination of whole grains, nuts, and dried fruit, it somehow feels like I'm eating something vaguely dessert-like for breakfast. I'm definitely not saying that yogurt and granola is going to replace an ice cream sundae, but it's certainly nice to start the day with a treat. That being said, I'm still always trying to sneak in a little extra nutrition. With my last batch of granola I added quinoa for extra protein and this time I used extra-virgin olive oil for even more healthy fats. The olive oil flavor isn't prominent in the granola, taking a back seat to the sweeter elements of maple syrup, dark brown sugar and cinnamon. Coconut, cashews, and dried mangoes gives this granola a somewhat tropical feel, making it a particularly wonderful choice for a spring or summer breakfast. If you're not a breakfast person (something I personally can't understand), this granola also makes a superb topping for ice cream, a mere scoop turning a plain bowl of ice cream into a complex and nuanced dessert.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes
makes about 3 cups

1 1/2 cups old-fashioned rolled oats

1/4 cup quinoa

1/2 cup unsweetened coconut chips
1/2 cup coarsely chopped raw cashews
1/4 cup pure maple syrup
3 tablespoons extra-virgin olive oil
3 tablespoons packed dark brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped dried mangoes
Coarse salt

1. Heat oven to 300 degrees.

2. Place oats, quinoa, coconut, cashews, maple syrup and 1/2 teaspoon salt in a large bowl and mix until well combined and set aside. 

3. In a small saucepan combine maple syrup, olive oil, brown sugar, and cinnamon and heat over low heat just until sugar is melted and ingredients are well combined. Pour hot mixture over oats mixture and stir to coat thoroughly.

4. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes at the beginning and more frequently towards the end, until granola is toasted, about 45 minutes.

5. Remove granola from oven and season with more salt to taste. Let cool completely and stir in dried mangoes. Serve at room temperature or store in an airtight container for up to 1 month.

Sesame-Honey Tempeh and Quinoa Bowl

I typically choose non-soy protein sources when I eat vegetarian (beans, nuts, cheese, etc.), but every so often I'll make a meal with tofu or tempeh. It's not that I'm anti-soy protein, but all too often soy proteins are pretending to be meat instead of just simply enjoyed for what they are. If you make this recipe expecting it to feel like a dish made with ground meat, you'll be disappointed, but if you're looking for a hearty vegan meal full of bright flavors and satisfying protein, this is just the ticket. (If tempeh really isn't your thing, ground pork or chicken could be substituted for a vaguely larb-like dish.) This recipe gets an even bigger protein boost from quinoa, a trendy grain I've now been eating and adoring for years. Periodically I get into a real quinoa kick and sneak it into every recipe I can, swapping it for all manner of grains and even tossing it on my salads. Here quinoa serves as a traditional grain base, eagerly soaking up a vibrant Asian-inspired dressing, its chewiness the perfect textural contrast to crunchy carrots and firm tempeh. The flavors used here are pretty common and traditional, but they appear frequently in Asian cooking because they are so wonderfully balanced and complementary. If you need to fill up in the healthiest way, this is absolutely the meal for you. Packed with protein, whole grains, and a healthy helping of veggies, this vibrantly flavor bowl has enough fuel for even the most arduous days.

Sesame-Honey Tempeh and Quinoa Bowl
adapted from Eating Well
serves 2

Quinoa and Carrot Slaw
1 cup water
1/2 cup quinoa, rinsed
1 cup grated carrots (1-2 large)
1/4 cup chopped fresh cilantro, plus additional for garnish
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted (see Tip)
1 1/2 teaspoons sesame oil
1 1/2 teaspoons reduced-sodium soy sauce

Sesame-Honey Tempeh
1 tablespoon sesame oil
1 8-ounce package tempeh, crumbled into bite-size pieces
1 1/2 tablespoons honey
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon water
1/2 teaspoon cornstarch

2 tablespoons chopped roasted peanuts, for garnish (optional)
Scallions, for garnish (optional)
Sriracha or other hot sauce, for topping (optional, unless you're me)
Freshly squeezed lime juice (optional)

1. To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 15 minutes. Uncover and let stand.

2. To prepare carrot slaw: Meanwhile, combine carrot, cilantro, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.

3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.

4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.

5. Divide the quinoa between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with garnishes and topping of choice.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Warm Quinoa-Oat Squares with Date Sugar

I can't make it through the morning without a snack. My stomach sounds the warning alarm for a snack break right around 9:30 each morning and until I get my granola bar and cup of tea, some of my focus definitely gets diverted from my work. Just 10 minutes to check my email, eat a snack and sip a cup of tea recharges me for the second half of the morning and is essential to my work productivity. This slightly sweet combination of whole grains and nuts, although requiring a little more effort than the granola bars I usually make, is one of the most refueling snacks I've made. Although all the grains after softened as they cook, each still retains their own flavor and textural character. The sweetness is subtle and multi-layered, a gentle saccharinity throughout punctuated by bites of sweet dates. I've included the original cooking instructions here, but if you're lucky enough to have an individual brownie pan like I do, you can make perfectly square bars with an adjustment to the cooking time. An entire batch makes a two week cache of snacks and extras fare pretty well in the freezer. I ate these bars without any accouterments, but they would be lovely served warm with more almond milk and fruit for a cozy breakfast. Whether you choose to have them as a snack or leisurely meal, these bars are a perfect way to fuel up for the day.

Warm Quinoa-Oat Squares with Date Sugar
adapted from the Tasting Table Test Kitchen

Nonstick pan spray
½ cup quinoa, rinsed under cold water
½ cup bulgur wheat
1½ cups almond, rice, or soy milk, plus more, warmed, for serving
1½ cups water
¼ teaspoon kosher or sea salt
1 cup old-fashioned rolled oats
½ teaspoon vanilla or almond extract
¼ teaspoon cinnamon
8 dates, pitted
¼ cup plus 2 tablespoons date sugar (or ¼ cup granulated or turbinado sugar)
½ cup walnut halves
2 ripe pears (such as Bartlett or Anjou) or apples--halved, cored and cut into ¼-inch pieces, for serving (optional)

1. Preheat the oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick pan spray. Line the baking pan with a long sheet of parchment paper, letting the sides of the paper hang loosely over the pan edges to create a sling. Lightly coat the parchment with the nonstick spray.

2. In a small saucepan set over medium heat, add the quinoa, bulgur, rice milk, water and salt. Stir to combine, then bring to a boil. Cover the saucepan and reduce the heat to medium-low. Simmer until the quinoa has uncoiled and the bulgur is tender, about 15 minutes. Stir in the oats, vanilla extract and ginger and cook, stirring occasionally, until the oats are tender, 8 to 10 minutes.

3. Meanwhile, in the bowl of a food processor, pulse together the dates and date sugar until the mixture is crumbly, about three 3-second pulses. Transfer the date mixture to a bowl and add the walnuts to the food processor. Pulse until the walnuts are coarsely ground, about three 1-second pulses. Add the walnuts and the date-sugar mixture to the oat mixture and stir to combine.

4. Transfer the mixture to the prepared baking pan, smooth the top with an offset spatula and bake until the top is lightly browned and the bars are set but still soft, about 15 minutes. Remove the baking pan from the oven and cool for about 15 minutes.

5. To serve, carefully pull up the sides of the sling to lift and transfer the quinoa-oat square to a cutting board. Slice the bars into 8 rectangles and serve in bowls with the warm rice milk and chopped pears.

Quinoa-Spinach Bake

When it comes to healthy grains, quinoa is king. It is a complete protein, gluten-free, and quick-cooking, so you can serve a crowd with all manner of dietary restrictions with minimal time and effort. Quinoa is a relative newcomer to the American food scene and some might be a little surprised by its flavor and texture, but I've come to really adore each nutty, chewy bite. This dish can't feed quite everyone (sorry vegans!), but it makes for a fantastic side or main for everyone else. I was a bit skeptical at first that it would turn out dry and crumbly, but the moist quinoa, vegetables, and delightfully salty pockets of cottage cheese were held together perfectly by just a couple of eggs. Fresh thyme and rosemary imbue each bite with a lovely herbal quality and generously perfume the house as it bakes. The contrast between the crunchy outside and tender center is a real treat, the cascade of textures throughout each bite elevating what would be a delicious, but monotextural, combination of ingredients to something much more special. I ate this as a main with roasted vegetables on the side, but it would also be a lovely accompaniment to meat or eggs. Whether you're feeding vegetarians, gluten intolerants, or just health-minded individuals, this dish is a crowd-pleaser appropriate for any meal or season.

Quinoa-Spinach Bake
adapted from Whole Living
serves 4 as a main or 8 as a side

• Olive-oil cooking spray

  Breadcrumbs, for baking dish
  One 10-ounce box frozen spinach, thawed and squeezed as dry as possible
  2 teaspoons olive oil
  1 yellow onion, peeled and diced
  2 cloves garlic, peeled and minced
  1 tablespoon picked fresh thyme leaves (or 1 teaspoon dried)
  1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
  1/4 teaspoon crushed red-pepper flakes
  2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  1 cup low fat cottage cheese
  1/4 teaspoon freshly ground black pepper
  2 large eggs, lightly beaten
  
  1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.

  
  

  2. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.

  
  

  3. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

  

  
  

Moroccan Stuffed Squash

Thanks to my winter CSA, I've eaten seemingly countless different kinds stuffed squash, but I have to say this is my favorite. I've gotten a lot of recipes from tried and true sources, made up recipes on the spot with whatever I happened to have around, but The Sprouted Kitchen is my latest cookbook obsession because of perfect recipes like this one. The first stroke of genius is cooking the quinoa in coconut milk, something I'm ashamed I never thought to do myself. It makes the quinoa unbelievably creamy and the crunch of the pistachios and pop of the pomegranate seeds have the perfect textural contrast. These same elements also contrast each other beautifully in flavor - subtly rich coconut milk quinoa is the perfect canvas for tart pomegranate seeds, rich pistachios, salty feta cheese and fresh herbs. I happen to think that combination of nuts, fruits, cheese, and herbs is paragon of flavor, but feel free to swap out any of these elements for others than strike your fancy. By far the most interesting collection of ingredients I've ever had the pleasure of stuffing into a squash, this dish is sure to appear on my dinner table until my bounty of squash is depleted.

Moroccan Stuffed Squash

adapted from The Sprouted Kitchen

serves 4

2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander
1/4 teaspoon each ground cumin
1/4 cup thinly sliced preserved lemon peel or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish

1/2 cup chopped toasted pistachios (optional)

1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast 20 minutes. Flip them over and continue cooking until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.

2. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat, with a pinch of salt and pepper. Add the quinoa; turn the heat down to a simmer and cover. Cook until liquid is absorbed, 15-18 minutes; then turn off the heat and let the quinoa steam in the saucepan for 5 minutes.

3. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds and feta and toss together. Taste and add salt and pepper, if necessary

4. Divide mixture between the squash halves. Garnish with a sprinkle of feta and the pistachios. Serve immediately.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions

Although I eat them all-year long, apples still seem really harvest-y to me. This summer's drought has really taken a toll on the Wisconsin apple crop, particularly here in Southern Wisconsin, so I'm really treasuring each one I get my hands on this year. I recently added Tasting Table to my food-related newsletters, and although they provide me with many opportunities for culinary creativity and inspiration each day, this one was simple and special enough for me to bookmark it and make it in short order. In my experience, roasting makes so many things better, from fruits and vegetables to grains and spices, all of which get that treatment in this recipe. Red onion, although mellowed and sweetened by the roasting process, retains enough of its sharpness to provide a nice contrast to the caramelized carrots and apples, with lemon and parsley adding acidity and freshness. Cardamom and coriander provide a nice balance of sweet and savory spices that become intensely aromatic during their time in the oven. This is the perfect dish to bring to any fall gathering, satisfying nearly any dietary restriction, be it gluten-free, lactose-intolerant, vegetarian, or vegan, without sacrificing anything in terms of flavor. Treat those apples right and give this recipe a try! With mere minutes of effort you'll have a beautiful fall dish everyone can enjoy.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions
Recipe from the Tasting Table Test Kitchen
serves 4

½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 medium carrots--peeled, halved lengthwise and sliced on a bias into 1-inch pieces
1 medium apple--halved, cored and sliced into 1-inch cubes
1 medium red onion, halved and thinly sliced
1½ tablespoons extra-virgin olive oil
1 cup quinoa, rinsed
Zest of ½ lemon plus 2 teaspoons lemon juice
¼ cup finely chopped flat-leaf parsley

1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9-by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine.

2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside.

3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total.

4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.

Summer Squash and Red Quinoa Salad with Walnuts

Sometimes two of the defining characteristics of my personality will be at odds with each other - my love of a good deal, and my passion for fancy food and ingredients. This recipe, along with being healthy, is the perfect reconciliation of those often conflicting traits. Zucchini and summer squash are abundant and inexpensive this time of year, but I get to dress it up with excellent Sherry vinegar and top-notch Parmesan, turning an economical blank canvas vegetable into a vibrantly flavored dish. An abundance of fresh herbs gives a burst of freshness, walnuts lend richness and crunch, lemon juice and Sherry vinegar a subtle piquant accent, with a bed of quinoa providing enough heft to make this into a light, but satisfying, meal. Although I went with the original combination of quinoa and walnuts, there are myriad other combinations of grains (barley, rice, etc.) and seeds or nuts (almonds, pecans, pepitas, etc.) that would make wonderful substitutions. Different herbs and vinegars allow you to further personalize this recipe to your personal taste and what's currently available, the perfect kind of recipe for using up odds and ends in the pantry and fridge or creating a dish to honor any one of these ingredients. Whether you follow this to the letter or use it as a template, this recipe can surely find a way to satisfying your culinary needs in these last summer days.

Summer Squash and Red Quinoa Salad with Walnuts
adapted from Bon Appetit, August 2012

1 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

1. Cook quinoa according to package instructions

2. Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

3. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

4. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Quinoa Salad with Sugar Snap Peas

I love cold grain salads in the summer. While I dive into green salads packed with fresh fruits and vegetables on a regular basis as well, they can't be prepared in big batches to enjoy for a few days without the quality going downhill rapidly with time. Grain salads, on the other hand, often get more flavorful with time as the flavors meld together and intensify (though you still shouldn't leave them too long). My grain of choice, especially for a main course, is quinoa. Quinoa is a complete protein, has a wonderfully chewy texture and nutty flavor, and can be prepared very quickly and easily. Once a very exotic ingredient, quinoa is slowly making its way into the mainstream, even available at Target. Here quinoa is blended with crunchy sugar snap peas, salty crunchy pumpkin seeds, and fresh chives, blended in a simple, balanced vinaigrette. Absolutely delicious just as written, the recipe is also a great template for making any grain salad that strikes your fancy. Swap our quinoa for another grain, peas for whatever the best looking vegetable is at the farmers' market, pumpkin seeds for other seeds or nuts, and chives for any fresh herb you love. Although it's a cliche, it certainly rings true here-the possibilities are endless!

Quinoa Salad with Sugar Snap Peas 
from Food and Wine
serves 6

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled. 

Greek-Style Quinoa Burgers

While I've taken a temporary hiatus from Veggie Burgers Every Which Way recipes, I've come across an unexpectedly wonderful new source of veggie burger recipes-Martha Stewart! While I can't say I'm a fan of Martha Stewart as a person, her brand rarely disappoints, this recipe being no exception. Quinoa is something that I keep around all the time-it cooks quickly, is a complete protein, and I've come to really love its unique texture and flavor. Combining quinoa with beans make these burgers filling, but the carrot and scallion keeps them from being too dense. The crisp cucumbers and acidic lemon yogurt dressing are the perfect fresh contrast to the smoky, hearty patties and need only a side salad to become the perfect meal. I thought I'd be taking a longer break from weekly veggie burger experiments, but I found myself missing the easy, healthy lunches at work in just the first week I failed to make a batch of veggie burgers during the weekend. Even though this warm weather has already necessitated many meaty burgers on the grill, I won't be turning my back on veggie burgers any time soon.

Greek-Style Quinoa Burgers
from Martha Stewart
makes 4 burgers

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pitas (each 6 inches)

1/2 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Baked Quinoa Burgers

Last week I said that my veggie burger obsession was almost to an end, and I only had one more recipe that I was ready to share. As it turns out, I was wrong. I was inspired to make one more veggie burger this past weekend and even though it retroactively made me a bit of a liar, I have zero regrets that I made these delicious quinoa burgers. I absolutely love quinoa for its flavor, texture, versalitility, and because it is a complete protein and it makes frequent appearances in my meals. I've made lots of quinoa pilafs and salads, both hot and cold, and I love quinoa's ability to harmoniously coexist with both savory flavors and slightly sweet ones. And as it turns out, quinoa makes an absolutely fantastic burger as well. One of the most difficult parts of creating a successful veggie or grain burger is keeping it from falling apart, and although these are fairly wet burgers, they hold together quite well while still maintaining some texture. A very simple creation, the aroma of these burgers is still inticing enough to warrant unsolicited praises of my lunch at work, the simple seasoning combination of garlic, shallot, salt, and pepper mingling happily with the spinach and quinoa. Although I chose to eat these as a burger, they would also be delicious as an appetizer (in smaller portions), side dish, or salad topping.

One of the key elements to success when cooking quinoa is making sure to rinse it well before cooking. Quinoa is naturally coated in saponins, which will give the grain a soapy taste if not removed, and can turn people off to this otherwise spectacular grain. Once you get comfortable with this nutritious, quick-cooking grain, try substituting it anywhere you would ordinarily have rice, couscous, or maybe even pasta. Whether as part of a burger, main dish or side this amazing grain is a pantry staple and one I hope will find a treasured place in your kitchen, as it has in mine.

Baked Quinoa Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

1 cup quinoa
5 ounces spinach, fresh or frozen
1 small shallot, minced
2 garlic cloves, minced
1 egg, beaten
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes or freshly grated nutmeg

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Thoroughly rinse the quinoa. Bring the quinoa and 2 cups water to a boil in a small saucepan. Reduce the heat and add a pinch of salt. Cover and simmer for 10 to 15 minutes, until the water is absorbed. Transfer to a mixing bowl and allow to cool slightly.

3. Meanwhile, prepare the spinach: If using fresh spinach, steam it for 3 to 4 minutes over an inch of simmering water or blanch it for 30 seconds in a pot of boiling salted water. Transfer to an ice bath to halt the cooking. Squeeze dry and finely chop. If using frozen spinach, allow it to thaw then squeeze dry.

4. Combine the cooked quinoa and spinach with the shallot, garlic, egg, flour, baking powder, salt, black pepper, and red pepper or nutmeg. Shape into 6 patties and place on the prepared baking sheet.

5. Bake for 15 to 20 minutes, rotating the baking sheet halfway through, until golden brown and firm.