Thai Veggie Burger

Adapted from: Produce on Parade

Makes 6 patties

Flax egg:
1 Tbsp. ground flax seed
2 Tbsp. water
1 cup prepared quinoa

1 cup old-fashioned oats, dry (gluten free)
1.5 cups of chickpeas prepared
1/2 medium yellow onion, diced
1/2 cup fancy snow peas, chopped
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 Tbsp. green curry paste ( I used my leftover green curry from our Thailand cook book)
1 Tbsp. tamari sauce
1 Tbsp. honey
1 Tbsp. ginger
1 tsp. ground cumin
1/2 tsp. himalayan salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Add Quinoa.
Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.

Once they are browned on both sides, place in oven and bake at 350 F for about 10 minutes, until golden and crispy.


adapted from Saveur Issue 156
  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/8 cup Tablespoon peanut oil
  • 1/8 cup of water
  • 1/3 cup coconut yogurt plain
  • 2 serrano chilis, minced (remove seeds if you do not want a little spice)
  • 1 onion, minced
  • 1 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  •  28 ounce whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
  • Cooked quinoa

Heat 1/2 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice ), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat and serve over a little quinoa. Garnish with cilantro if desired.


Adapted from

Kale Salad


  • 4 cups chopped kale

  • 1 avocado, diced

  • 1/2 cup cooked quinoa (optional)

  • 1/2 cup pomegranate seeds

  • 1/2 cup chopped pecans or pumpkin seeds


For the Meyer lemon vinaigrette:

  • 1/8 cup toasted sesame oil 1/8 cup water

  • 1/4 cup apple cider vinegar

  • 3 tablespoons freshly squeezed Meyer lemon juice

  • 1 tablespoon honey



  1. To make the vinaigrette, whisk together water and oil, apple cider vinegar,  juice and honey in a small bowl; set aside.

  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, and seeds. Pour the dressing on top of the salad and gently toss to combine.

  3. Serve immediately.

Adapted from: Damn Delicious

Crock pot Vegetable Soup

0.5-1 eggplant quartered into bite size or smaller pieces

4 large carrots sliced

1 cup uncooked quinoa

24 oz of fresh chopped tomatoes

1 small onion chopped

2 cups sugar snap peas

30 oz of vegetable broth

20 Oz of water

1 green pepper chopped

1/2 head cauliflower chopped

black pepper and seasonings of choice and to taste


Place all the ingredients in the crock pot and turn on low for approx 10 hours then enjoy!

Quinoa Stuffed Mushroom


1 cup quinoa steamed ( about 2 cups when finished)
1 cup of black beans after soaked and steamed
6 medium-large portabella mushroom caps (save the stems and mince)
2 cloves garlic, minced
1/2 cup onion, diced
1 cup peas
2/3 cup tomato, diced
2 yellow bell pepper (or any color will do!)
. ground black pepper to taste
1/2 tsp. garlic and herb
chipolte, and bbq seasoning to taste
Spinach leaves



  1. Preheat oven to 375 degrees.
  2. In medium sauté pan, heat water and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of pepper . Cook for about 5-7 minutes, stirring.
  3. Add diced tomato, bell pepper, and onion with quinoa and black beans along with  pepper, chipolte, bbq & garlic and herb seasoning. . Mix thoroughly and let it finish cooking with the lid on.
  4. Prepare baking sheet with washed and dried mushroom caps out on sheet and sprinkle with pepper.
  5. Carefully place some spinach leaves on top and stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.


Adapted from : Made Just Right

Grilled Asperagus with Chili Orange Quinoa Roll

Grilled Asparagus and Chili-Orange Quinoa Spring Rolls.

Adapted from Naturally Ella


  • ½ pound asparagus
  • Dressing*
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • pinch red chili flakes
  • 3-4 handfuls spinach, lettuce, or Asian greens
  • 1 cup cooked quinoa
  • 6-10 Nari sheets


  1. Broil Asparagus until slightly charred.  Slice asparagus into strips and slice strips in half, horizontally, to fit into spring rolls.
  2. Combine orange juice,  oil, honey, and pinch of red chili flakes in a mason jar or other container that has a lid. Shake well and test for chilis- add more if desired.
  3. In a large bowl, toss together greens and cooked quinoa. Drizzle dressing over and toss until mixture is coated.
  4. Set up a rolling station with grilled asparagus, quinoa mixture, and Nari papers.
  5. Place Nari sheets on a cutting board and load with quinoa mixture and grilled asparagus. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.


Quinoa Mushroom Pilaf

You’ll need roughly 2 1/2 – 3 cups cooked quinoa.
As the quinoa cooks, gather and cut up your vegetables.
2 cloves garlic, finely chopped
1 small to medium yellow bell pepper, diced fine
1 small to medium green bell pepper, diced fine
2 cups sliced mushrooms
ground pepper, to taste
2 tablespoons fresh chopped parsley (I used dried)
1 teaspoon Greek Seasoning
2 scallions sliced- white and light green sections
Squeeze of fresh lime juice
chopped tomato (optional)

When the quinoa is almost done, heat a splash of water in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Scoop the cooked quinoa out of the rice cooker (steamer) and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh llime juice all over the quinoa. Toss to coat the quinoa.
Taste test and add more salt or seasoning if it needs it.
Sprinkle with chopped tomatoes if desired
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.