Happy Friday everyone! I’m super excited to be co-hosting Fiesta Friday today along with Selma and Jhuls and of course the lovely Angie! I hope many of you have a long weekend coming up and can kick it off with today’s Fiesta! For anyone who doesn’t know or who hasn’t joined yet Fiesta Friday is a weekly blog party. Please join us, it’s tons of fun to see what everyone is making and bringing to the party! You can check out all the details here. I hope you join us!
Today I’m bringing quinoa burgers to the party. Yes, I’ll be that person that’s bringing the healthy dish, but I’m pretty sure you’ll enjoy it! I really like these burgers because you can change them up however you like. Add different vegetables or spices to either use up what you have in the fridge or put your own spin on them!
You can of course eat these with a bun like a regular burger, but I prefer them with just lettuce, tomato and a little chipotle ketchup. Add a side of sweet potato fries and you’ll feel like you’re eating at your favorite burger joint!
Yield: 10 Burgers
3 cups water
1 1/2 quinoa
1/4 cup fresh parsley
1/4 cup green onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon paprika
1 1/2 teaspoons cumin
1. Preheat oven to 350. Add the water and the quinoa to a pot and bring to a boil. Once it begins to boil lower to a simmer and continue to cook until all the liquid has evaporated. Add the cooked quinoa to a bowl and let it cool off a bit.
2. Chop the carrots and parsley in a food process, or by hand if you don’t have one. Add the carrots, parsley and chopped green onions to the bowl with the quinoa.
3. Add the eggs and spices to the bowl with the quinoa and combine them all together.
4. Prepare a baking sheet with parchment paper. Form the mixture into 10 good sized burgers and place them on the baking sheet. Bake at 350 for 25-30 minutes, until the top starts to brown. Enjoy!
So I went a little crazy this weekend…at the grocery store! We had a beautiful warm sunny day and I think that definitely affected my attitude while shopping. All of the vegetables in the store looked so fresh and delicious, I didn’t want to pass anything up. I just kept picking things up, and it wasn’t until I got home that I realized I probably had more veggies that I could use up in a week. After a couple large salads I still had quite a few left to use so I figured this stir fry would be a great way to do that.
This might not be what you typically think of as stir fry. Instead of a sticky gooey sauce I prefer to let the vegetables be the star and season the chicken with paprika for a little more intensity. However, you could definitely add a little brown sugar to this to make it a little sticky if that’s how you like it. Another great thing about this meal is that it only takes one pot and one pan, making for quick and easy clean up!
Chicken and Vegetable Stir Fry
3 chicken breasts
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
1/2 yellow onion
1 cup green beans
6-7 asparagus spears
5-6 kale leaves
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups brown rice
2 cups chicken broth
2 green onions
1. Preheat oven to 375. Place the chicken breasts in a baking pan with 1 tablespoon of olive oil in the bottom. Season the chicken. Combine 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons paprika in a small bowl. Season the chicken with half of the spice mixture. Turn the chicken over and season the other side withe the rest of the spices. Bake for 45-60 minutes, until cooked through (cooking times will depend on the size of your chicken).
2. Peel and chop your carrots. Place a pot with the remaining 2 tablespoons of olive oil on medium heat and add the carrots. Next chop your onion and add that to the pot. Season with salt and pepper. Allow these to cook together until the onions become translucent, about 5 minutes.
3. Next chop your green beans and asparagus and add them to the pot. Chop your kale into bite sized pieces and add it to the rest of the vegetables.
4. When the vegetables begin to soften add your stock and rice to the pot. Bring to a boil and then turn the heat down to a simmer. Cook at a simmer until the rice is cooked and the stock has evaporated.
5. When the chicken has cooked use two forks to pull it apart. Place the pulled apart pieces in the pot and stir to combine with the vegetables and rice. Add more salt or pepper if needed and top with chopped green onions, enjoy!