I’m always looking for new things to add to my black bean burgers. I don’t usually eat them with a bun so just the burger alone is never enough. One of the first recipes I flipped to when I got Sarah Matheny’s cookbook was the Spanish Quinoa. Bingo! I love the versatility of quinoa and I already know I am going to love the flexibility of this gem of a recipe. Tasty on a burger, tasty as a side……really tasty when potato chips (preferably Wavy Lays) are used as the spoon! I can’t wait to try out many more “recipeas”!
Recipe from Peas and Thank You
- 1 cup dry quinoa
- 1/4 cup onion
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 cups vegetable broth
- 1/2 cup tomato sauce
- 2 tsp chili powder
- salt and pepper to taste
1. Place a large saucepan of medium heat. Add quinoa and toast until grains are slightly golden brown, about 4 to 5 minutes.
2. Add onion, zucchini, squash, broth, tomato sauce, and chili powder to quinoa and bring to a boil. Cover and reduce heat to low. Simmer for 20-30 minutes.
3. Remove from heat and fluff with a fork. Season with salt and pepper before serving.
- Add some black beans and this would make a great filling to tacos or fajitas.
- Would be great with mushrooms
- Original recipe did not call for zucchini and squash. I just had some I wanted to use up.
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Posted in Appetizers, tagged Zucchini on May 30, 2010 |
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I’m usually not one to crave fried food. But every now and then, something greasy sounds good. I had some zucchini in the fridge that I needed to use up so I decided to try out some zucchini cakes. I don’t remember where I saw these the first time but they looked really good. Not knowing what I was getting into exactly, I was really surprised at how quick these came together. At first, I had my skillet on medium high heat, which was wayyyy too hot! If anyone likes their food extra crispy, you may want to use this temperature. So I switched pans, and started over. Medium heat was perfect. These definitely hit the spot without being too greasy! Thanks for stopping by!! Hope everyone is enjoying this beautiful holiday weekend!! :)
- 1 large zucchini, grated
- 1/2 cup bread crumbs
- 1 tbsp minced garlic
- 1 tbsp dill, finely chopped
- 1/2 cup parmesan cheese
- 2 eggs
- salt and pepper
- olive oil
1. After grating zucchini, place in a kitchen towel and ring out excess liquid. This will help keep the cakes together while they are cooking. Place zucchini in a large bowl.
2. Add in bread crumbs, garlic, cheese, salt, and pepper and stir until combined. Add 1 egg at a time. Depending on how much zucchini you have, 1 egg might be enough. The mixture should be almost batter like. If needed, add additional egg.
3. Heat olive oil (enough to cover bottom of the skillet) to a medium heat. When the oil is hot enough, drop heaping tablespoonfuls of zucchini batter and press down slightly with a fork. After about 3-4 minutes, flip zucchini cakes over. They should have a nice golden brown crust on the bottom. Cook on the other side for about another 3-4 minutes. Place a paper towel on a plate and allow zucchini cakes to cool slightly before serving. I served mine with some sautéed portabella mushrooms and drizzled with a little bit of horseradish sauce.
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