Archive for August 2011

Quinoa Burger

August 30, 2011

2 cups cooked quinoa
1/2 cup cooked lentils or black beans
1/8 cup lightly toasted sesame seeds – optional
1 tablespoon garlic-ginger paste
1/2 teaspoon salt or to taste
1/8 teaspoon cayenne pepper
1/2 cup rice flakes or fresh bread crumbs
Sesame seeds for coating the burgers
Vegetable oil for pan-frying

1) Combine cooked quinoa, lentils (whole brown lentils – masoor), sesame seeds, garlic-ginger paste, salt and cayenne pepper in a mixing bowl. At this stage, I like to add extra seasonings, fresh herbs and chopped nuts that are common in my Indian kitchen.
2) Add rice flakes (bread crumbs, oats or chickpea flour) as needed to bind the mixture. Mix thoroughly and adjust the seasonings as desired.
3) Form the mixture into patties and lightly coat both sides with pulverized rice flakes or sesame seeds. Refrigerate for at least 30 minutes before pan-frying.
4) Heat oil in a well-seasoned cast-iron skillet and pan-fry in oil for 4 to 6 minutes on each side, until golden brown. Serve warm.

Yield: 4-6 Quinoa Burgers.


Spicy Quinoa (Bathuwa) Salad

August 19, 2011

Quinoa is a versatile tiny seed full of nutrition.  The seed of the plant is actually related to lamb’s quarters.  I was brought up in the northern hills of India and my mother often used bathuwa (bathua or quinoa) seeds in sweet and savory dishes.  Summer is a perfect time for using leftover spicy quinoa that can be transformed in a variety of ways ranging from burgers to salads within 30 minutes.  The recipe below is a great-tasting, quick-to-make way of using leftover spicy quinoa.  For reference purposes, I posted “The Spicy Quinoa” recipe on this blog on November 29, 2010.  I’ve been growing quinoa for its green leafy vegetables during our short-lived gardening season in the New England.  Freshly harvested greens take very little time to cook and taste so good that you really don’t even have to add any spices or seasonings, except some basic salt and black pepper.

Spicy Quinoa Salad
1 cup quinoa
1 teaspoon oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric – optional
1/2 teaspoon ground cumin
13/4 cups vegetable stock
1 cup green peas, thawed
Nuts of choice
Chopped pineapple and apricot – optional

1) To prepare this salad simply follow the steps given for the Spicy Quinoa recipe posted on November 29, 2010 on Nani’s Indian Cooking blog except season liberally and use the vegetable stock instead of water. Just before serving add the nuts and chopped fruits of choice if desired.

Yield: 4-6 servings.