Quinoa Lentil Burger

INGREDIENTS

Burger Recipe:
1 tablespoon plus 2 teaspoons olive oil
1/4 cup diced red onion
1 cup cooked quinoa, cook according to package instructions
1 cup cooked brown lentils, drained
1 (4 ounce) can diced green chilies
1/3 cup rolled oats
1/4 cup White Whole Wheat Flour or Whole Wheat Flour
2 teaspoons cornstarch
1/4 cup whole wheat panko bread crumbs, or whole grain bread crumbs
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon paprika
Salt and Pepper to taste
Honey Dijon Mustard Recipe
2 tablespoons Dijon Mustard
3 teaspoons honey

RECIPE PREPARATION

Sauté onion in 2 teaspoons olive oil until tender, about 4 minutes.

Prepare Honey Dijon mustard by combining the ingredients and refrigerating until ready to use.

Thoroughly combine all burger ingredients in a large mixing bowl, make into 4 burger style patties. In a large skillet, on medium heat add 1 tablespoon olive oil, add patties and cook until brown on both sides, about 10-12 minutes. Enjoy with your favorite bun or roll, spread on Honey Dijon Mustard if desired.

Suggested toppings: sautéed mushrooms, tomato, red onion, romaine lettuce and Honey Dijon Mustard

Comments

ONE PAN MEXICAN QUINOA

INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Bang Bang Cauliflower

INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

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