Adventures in Quinoa Recipes
This post is a double treat, because it contains not one, but two recipes. I have experimented with quinoa in the past, but didn’t really take to it too well. I was using it as a substitution for rice in various dishes. I made all kinds of quinoa stir fries, quinoa and black beans, etc and just wasn’t feeling it. Well, this week I experimented with using it in a different way. Instead of a rice substitute, I focused on recipes that used it in different ways. Here are two recipes that were inspired by Sofullsista but tweaked to meet my tastes. In case you haven’t noticed already, I never follow recipes as they are written.
Quinoa and Zucchini Lasagna
2 cups of cooked quinoa
3-4 zucchini (sliced lengthwise)
1 jar pasta sauce
8 oz farmer’s cheese
2-3 cups Asiago cheese
1 cup parmesean cheese
1 cup feta cheese
1 cup fresh chopped basil
garlic, salt & pepper to taste
- In a bowl, combine the farmer’s cheese, sauce, quinoa, basil, salt, pepper & garlic and stir until thoroughly mixed.
- In a rectangular baking dish, add a thin layer of the sauce mixture. On top of the sauce mixture, place a layer of zuchinni slices.
- Spread the mixture on top and add crumbled pieces of feta and some asiago and parmesan cheese.
- Add another layer of zuchinni slices and repeat the layering steps with the sauce mixture from step 3.
- Finish it off with sauce and cheese.
- Place in a pre-heated 350˚F oven for 45 minutes covered with foil. Remove foil and allow to bake and brown for 10 minutes.
- Remove from oven, allow to cool for a few minutes and serve.
4 cups of cooked quinoa
2 cups of bread crumbs
2 cups of Colby cheese
½ green bell pepper
1 tbs Worcestershire sauce
1 tbs paprika
garlic powder, salt & pepper to taste
1 tbs olive oil
- In a bowl, combine all of the ingredients in a bowl except for the eggs. Stir until everything is mixed together thoroughly.
- Add eggs and stir until all ingredients are coated with the egg.
- Use your hands to form hamburger sized patties and place in a saucepan with the olive oil on medium heat. Cook each side until beyond a golden brown, but not burnt.
- Serve with garnish, bread, or a sauce.
This recipe can be made vegan by omitting the Worcestershire sauce and cheese and substituting the eggs for applesauce. If anyone makes a vegan version, I would love to hear back as to what you did and how it came out.