Quinoa Burger

— by Viviana González De Marco-Schapiro

Quinoa is a rich food, containing all eight amino acids essential for humans. For the same reason, it is easy to digest. When cooked, quinoa has a nut-like flavor.

Roasted quinoa may be eaten as grains, added to a soup, cereals or pasta, ground into flour, boiled, or even fermented for beer. (Quinoa beer is a traditional drink of the Andes.) However, Quinoa also makes a great basis for a meatless summer burger.

Full recipe after the jump.
Qiunoa Burger

Ingredients:

  • 1 cup quinoa
  • 3 cups water
  • 4 eggs, beaten
  • 1/3 cup Parmesan cheese
  • 3 scallions, chopped into cubes
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 cup steamed kale, chopped
  • 1 cup bread crumbs
  • 1 tablespoon olive oil

Preparation:

  1. Cook the quinoa in a medium saucepan over low heat. Use 1 cup quinoa for 3 cups of water.
  2. Once the quinoa is tender and has absorbed all of the water (about 20 minutes), cool it to room temperature.
  3. In a large bowl, mix the cooked quinoa, eggs, Parmesan cheese, chives, garlic, salt, steamed kale, and breadcrumbs.
  4. Let the mixture stand for a few minutes, and then knead the burgers to the desired shape and size.
  5. In a large skillet, over a medium-low flame, heat 1 tablespoon olive oil, and then cook half of the burgers. (Do not saturate the pan.)
  6. Leave the burgers on the fire for 7-10 minutes, until toasted on both sides.
  7. Remove the first group of burgers, and let them stand on a plate with paper towels, to absorb excess oil. Repeat the process with the next group.
  8. Serve hot.

Optional Toppings: avocado, cilantro, lime juice, green sauce or garlic oil.

Viviana González De Marco-Schapiro is the creator of La Cocina de Viviana, where she teaches Argentinian cooking.

Winter Soup And Salad

— by Talia Goren

In these cold January days, what can be better than soup and salad? Try the delicious combination of mushroom-quinoa soup and heart of palm salad. It is gluten, dairy, meat and soy free!

Full recipe and picture after the jump.

Mushroom and Quinoa Soup

  • 2 cups vegetable broth
  • 3 cups water
  • 1lb sliced mushrooms, cut in half or thirds
  • 2 cups raw quinoa
  • 3 shallots, sliced
  • 2 tsp fresh ground black pepper
  • 1 tsp fresh ground white pepper
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 3 cloves minced garlic
  • Salt to taste
  1. Put vegetable broth and water in the pot on medium heat for 5-6 minutes.
  2. Add spices, stirring in between each addition and let simmer for another 5-6 minutes.
  3. Add mushrooms and shallots.
  4. Once it’s boiling, add quinoa and minced garlic. Simmer on low for 15-25 minutes, or until quinoa is cooked through.
  5. Serve with freshly ground black pepper!

Hearts of Palm Salad with Dill Dijon Dressing

For the salad:

  • 2 medium plum tomatoes
  • 2 parisian (or equally small) cucumbers
  • 1/2 white onion
  • 6 hearts of palm (if they are short. if they are long, you only need three). Note: make sure there isn’t extra salt or flavoring, you won’t need it!
  • 1 bunch romaine lettuce
  1. Chop tomatoes, cucumbers and onions into small squares.
  2. Slice hearts of palm (about 2cm each), and then in half.
  3. Separate lettuce and then slice into 2 inch pieces.
  4. Toss gently.

For the dressing:

  • 1 Tbsp Gluten Free Dijon Mustard
  • 2 Tbsp Red Wine Vinegar
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  1. Combine all ingredients until mustard has incorporated into the olive oil.
  2. Drizzle on the salad, tossing well so it’s fully covered.
  3. Enjoy!

Talia spends a lot of her time in the kitchen preparing copious amounts of experimental foods, which she tests on her very patient and consequently well-fed family and friends. Although she came to the states from Israel when she was just a toddler, she retains her love of loud, passionate discussions and homemade hummus. When she is not in “balabuste” mode, she makes a living composing, singing and performing. Talia also gives workshops to young singers to teach them healthy vocal, performance and audition technique.