Red Quinoa, Pepper, and Spinach Egg Bake
I like making “egg bakes.” They’re not frittatas, not Spanish tortillas. Just a bunch of stuff mixed together and baked. You can make them as healthy or fattening as you like. I usually opt for the healthier versions, like this one.
I started by sautéing a yellow onion in a little olive oil. After a few minutes, I added a sliced pepper and let this cook a bit. Not too much- 5 more minutes or so.
Meanwhile, I made some red quinoa. Quinoa is simple- one cup rinsed quinoa to 2 cups boiling water. It takes approximately 20 minutes simmering on low and it’s done. A complete protein in a super cool ancient grain.
I beat 8 farm fresh eggs and added 2 tablespoons of Worcestershire sauce and 2-3 tablespoons of olive oil.
Then I mixed it all in a bowl, added some fresh ground pepper, 1 cup grated white cheddar cheese, and some chopped fresh spinach.
Then into the oven at 375 for 40 minutes or so. Covered for the first 30 minutes, then uncovered to let extra moisture cook off.
Then I let it cool a bit. Serve it with toasted bread, extra cheese, sliced tomato… whatever you like.
It’s a great meal and is also great the next day, so I like to make egg bakes when I anticipate being too busy to cook dinner the following day. The possibilities are endless. What combinations do you like in egg bakes?
Quinoa Pinto Bean Patties
- At February 8, 2010
- By megan
- In Cornmeal, garlic, patties, Peppers, pinto beans, quinoa, side dish
0
Patties are fun to make when there isn’t much time to make dinner. This recipe is really simple because I planned to serve these patties with a flavorful cheese and guacamole. If you spice them up more than I did, let me know what you added and how they turned out.
Ingredients:
- 1/2 cup quinoa, rinsed
- 1/4 red onion, chopped
- 2 cloves garlic, minced
- 1 cup water
- 1 can pinto beans, rinsed and well drained
- 1 green pepper, finely chopped
- 2 eggs, beaten
- 1/2-3/4 cup yellow corn meal
- sea salt
- fresh ground black pepper
Bring the water to a boil and then add a pinch of sea salt, the rinsed quinoa, onion, and garlic. Stir, cover, return to a boil, and then simmer on low until all of the liquid is absorbed- 20 minutes or so.
Meanwhile, prep the other ingredients. In a large mixing bowl, add the rinsed beans and chopped pepper. When all of the water is absorbed into the quinoa, remove it from heat and fluff it with a fork. Let it sit uncovered for 10 minutes or so to cool a little and then add it to the large mixing bowl. Add some sea salt and pepper and mix until evenly combined. Then add the beaten egg and mix. Next add the cornmeal (a little more or a little less depending on the moisture content of your quinoa) and mix until you have a batter.
Drop 1/4 cup scoops onto a hot lightly oiled griddle or fry pan and pan fry like pancakes for a few minutes on each side. I served mine with a simple guacamole (avocado, mined garlic, squirt of lime, sea salt, pepper) and Tillamook white cheddar cheese. Enjoy.
BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
- 0
This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
Quinoa Black Bean Patties
- At October 31, 2009
- By megan
- In black beans, Cornmeal, patties, quinoa, side dish
- 0
These quinoa patties are great topped with cheddar cheese and BBQ sauce or salsa.
Ingredients:
- 1/2 cup quinoa, rinsed and drained
- 1 cup veggie broth
- 1 small yellow onion, finely chopped
- 1 small shallot, finely chopped
- 1 can black beans, rinsed and drained
- 1/2 cup yellow corn meal
- 1/2 TB powdered garlic
- 1/2 TB powdered onion
- pinch of Coriander
- pinch of Sea Salt
- fresh ground Black Pepper
- Aleppo pepper or red pepper flakes
- 1 egg, beaten
Bring the veggie broth to a boil. Add the rinsed and drained quinoa, return to a boil, add the chopped onion and shallot, and then lower heat to medium and cook for 15 minutes or so until all of the liquid is absorbed.
In a large bowl, add all of the rest of the ingredients except the egg. Mix the quinoa into this when it is done. Finally, add the beaten egg and mix until it is just combined. Drop by spoonfuls onto a hot griddle or frying pan, which has been preheated with some olive oil. Pan fry like pancakes, flipping once. Enjoy
Let’s get Social