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Sunday, March 11, 2012

Quinoa Patties

I'm lazy when it comes to packing lunches in the's the LAST thing I want to do.  But Jack won't eat school lunch (who can blame him?) and our office building is close to 2 convenience stores and that's it.  So, on Sundays, I make ahead individual salads for the week and make salmon or quinoa patties, freeze them individually and portion them into baggies.  EASY!  Quinoa is so healthy and good for you but you have to add some good veggies and cheese to make these patties, Mmm, Mmm good.

I don't have a pic of my quinoa patties handy...but aren't these salads gorgeous?  
Here's my recipe for Quinoa patties:  Enjoy!
2 eggs
3 cups cooked quinoa
1/2 teaspoon salt
¼ c. breadcrumbs
Add one or more  of the following: Quinoa alone is very bland (but so good for you!)…add the flavors you like; here are some of my favorites.
Grated zucchini
frozen spinach (cooked and moisture squeezed out)
crumbled feta
diced onions
grated parmesean
grated sweet potato
grated sharp cheddar
canned salmon
canned tuna
 You will need some canola oil for your skillet, unless you are using non-stick.
1. Whisk eggs in large bowl.
2.  Add cooked quinoa and breadcrumbs (for gluten free...use flax seed or no breadcrumbs)
3.  Add in additions and stir until well combined and form into patties.
4.  Heat canola oil over medium low heat.
5.  Cook patties for 5 mins or until brown and a crispy crust has formed, flip then and cook for 5 more mins or so.
6.  Cool on a cookie cooling rack; then place them in the freezer on a baking sheet to individually freeze them.
7.   After they are frozen, pop into baggies for a quick toss into your lunch bag.  
8.  Reheat in microwave for a minute or two (times vary depending on the microwave).

Sunday, March 4, 2012

Creamed Chipped Beef with Quinoa

My sweet friend, and all around domestic goddess, Robyn posted her recipe for Creamed Chipped Ham on her blog and I knew I had to make the chipped beef version for my guys!  This is my husband's number one comfort food and I've never thought to make it for him!  So Thanks Robyn...Joe is so grateful!  Rob's recipe is here:

I made a quadruple batch of this and as I was gathering the ingredients, including 2 whole sticks of butter, I was trying to think of ways to make it a bit more healthy; so I added quinoa and used beef broth along with the milk, essentially violating the rules of French cooking and the 5 mother sauces.  But that's just fine by me.

I got a big thumbs up from the guys!  I froze individual portions in muffin tins then placed them in a freezer bag for a quick breakfast that I don't have to cook.  Not that I cook breakfast often, Joe always lets me sleep! :-)

Creamed Chipped Beef with Quinoa

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup beef broth
2oz. dried beef
1 cup cooked quinoa


  1. Melt butter in large skillet or pan. As Rob points out, no substitutions on the butter, please.
  2. Warm up the milk and the beef broth in the microwave, but don't let it boil.
  3. Once butter is melted add the flour and whisk until smooth.
  4. Add the warmed liquids to the roux while whisking vigorously.  Warming the liquids makes it easier to get a smooth sauce.
  5. Cook the sauce until thickened.
  6. Add shredded beef and quinoa, stir well.
  7. To freeze individual portions, pour 1/2 cup into muffin tins and pop in the freezer.
  8. Once frozen, place in individual baggies.
  9. To reheat:  place frozen serving in a bowl reheat in microwave for approximately 3.5 minutes, stirring halfway through.
  10. Serve over toast.
Serves 6

Nutition Information:
Serving Size: 1/2 c.
Calories per serving: 168
Carbs: 15
Fat: 9
Protein: 7