Quinoa Dishes

Quinoa Patties

Ingredients: 

• 1½ cups (260g) quinoa
• 3 cups (720ml) water
• 1 carrot
• 1 zucchini
• 1 onion
• 2 garlic cloves, crushed 
• 1/4 bunch parsley
• 4 eggs, beaten 
• 1/2 teaspoon + 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons 
• 3 tablespoons olive oil

Method To Cook Quinoa Patties:

1.  Rinse the quinoa under cool water, until the water comes out transparent.
2. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. 
3. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
4. Remove from heat and let stand, covered, for 5 minutes. 
5. Fluff with a fork. Let cool.
6. Transfer to a large bowl.
7.  Finely chop the onion, grate zucchini and carrot. 
8. Chop fresh parsley.
9. Heat olive oil in a pan over medium heat. 
10. Add chopped onion and sauté for 3-4 minutes. 
11. Add crushed garlic, grated zucchini and carrot. 
12. Cook over medium heat, stirring occasionally for 7-8 minutes. 
13.  To the bowl with cooked quinoa and the cooked vegetables, 1/2 tsp salt, black pepper and chopped parsley.
14.  Mix until well combined.
15. With your hands, shape patties from the mixture. 
16. In a large pan with olive oil.
17.  Fry the patties for 3-4 minutes on each side or until golden brown. 
18. Transfer to a paper towel.

Chicken Dijon and Asparagus Recipe

INGREDIENTS:

• 2 Skinless,
• boneless chicken breast
• salt and pepper to taste
• ½ tsp (2.5 ml) coconut oil
• ½ cup (120 ml) chicken broth
• 2 tsp (10 ml) Dijon mustard
• 1 tsp (5 ml) dried tarragon
• 1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
• 1 bunch asparagus trimmed
• 2 tsp (10 ml) olive oil
• salt and pepper to taste

METHOD:

1. Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.  
2. Heat coconut oil in a non-stick skillet until melted and hot.  
3. Place wax paper on top and pound thinly with a meat tenderizer of rolling pin.
4. Season one side only with salt and pepper. 
5. Place chicken breasts in the hot pan and sear until golden brown.
6. Meanwhile, wash and trim the asparagus.  Pat dry. 
7. Flip chicken and allow to cook on the other side. 
8. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. 
9. Shaking pan periodically to char slightly on all sides.
10. Once chicken is cooked through, transfer to a serving plate. 
11. Deglaze pan with chicken broth.  Whisk in mustard, add tarragon. 
12. Simmer and reduce slightly. 
13. Ad heavy cream.
14. Pour sauce over the chicken and serve with the asparagus on the side.
15. If you have the time, My Foolproof Roasted Potatoes really round out this meal! 
16. Roast them first and then keep warm in a 200F oven until rest of meal is ready.