DOUBLE-DECKER RED QUINOA SANDWICH

SERVES 3 BURGERS

1⁄2 cup red quinoa

1 cup vegetable broth

4 large portabella mushroom caps

2 tbsp coconut oil, divided

1⁄4 cup finely chopped onion

1⁄2 cup raw pecans

2 green spring onions, chopped

2 tsp rice wine vinegar

1 tsp garlic powder

2 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄4 cup flour

3 whole wheat burger buns

Toppings and condiments:
lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo

NUTRITIONAL VALUES

Calories: 1226kcal
Fat: 37.1g (4.1g S.Fat)
Carbs: 76g
Protein: 6.3g
Sugar: 32g
Sodium: 1278mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and broth. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.

In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.

In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.

Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.

In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.

Assemble the double deckers:
Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.

SAVORY QUINOA BREAKFAST CUPS

SERVES 6 PORTIONS

1⁄2 cup plus

3 tbsp quinoa

1⁄2 cup spinach

1⁄2 cup sliced mushrooms

1 cup milk

1⁄3 cup chickpea flour

1 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄2 tsp salt

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 3.8g (0.9g S.Fat)
Carbs: 19.2g
Protein: 7.5g
Sugar: 3.1g
Sodium: 220mg

METHOD

Rinse the quinoa thoroughly in a sieve. Combine quinoa and 1 cup plus 2 tbsp water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Take off the lid and fluff it.

Preheat the oven to 375°F (190°C, or gas mark 5). Fill a six-cup muffin tin with paper muffin cups.

In a food processor, combine the spinach and mushrooms and pulse until finely chopped.

In a large mixing bowl, combine all of the ingredients and thoroughly combine.

Divide the mixture among the muffin cups. Cook for 20– 25 minutes.

ARTICHOKE QUINOA DIP

SERVES 4 PORTIONS

1⁄2 cup quinoa

1 tbsp extra virgin olive oil

1⁄2 cup diced onion

113g (4oz) baby spinach, with stems chopped off

1⁄4 cup raw shelled hempseed

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1 tsp salt

1⁄4 tsp ground black pepper

227g (8oz) artichoke hearts in water, drained

1 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 8.9g (1.2g S.Fat)
Carbs: 21.7g
Protein: 7.1g
Sugar: 0.9g
Sodium: 836mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and 1 cup of water. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

In a large skillet over medium-high heat, heat the oil. Sauté the onion for 10 minutes over medium heat. Cook, stirring constantly, until the spinach is wilted, about a minute. Stir in the hempseed and spices quickly. Take the pan off the heat.

Remove the artichoke hearts' tops. Remove the toughest of the outer leaves.

In a food processor, combine all the ingredients. Process until well combined and very finely chopped.

Serve with pita chips made from scratch (see note).

RECIPE NOTES

Making your own pita chips is a simple process: Purchase a package of pita pockets or flatbread. Cut pita pockets into triangles after brushing them with oil. Arrange on a baking sheet. Bake for 5 to 7 minutes at 400°F (200°C, or gas mark 6). Keep a close eye on them to ensure they don't burn.

GINGERBREAD QUINOA GRANOLA

SERVES 12 PORTIONS

1⁄2 cup (170 g) (6oz) regular molasses

1⁄4 cup (48 g) (1.7oz) Sucanat

1⁄2 cup (128 g) (4.5oz) cashew butter or sunflower butter

1 tsp pure vanilla extract

1⁄4 cup (60 ml) neutral-flavoured oil

1⁄2 tsp Scant fine sea salt

1 1⁄2 tsp ground cinnamon

1 tsp ginger powder

1⁄2 tsp ground allspice

1⁄4 tsp grated nutmeg

20 pieces (2.5 ounces, or 70 g) of crystallized ginger, chopped small

2 cups (160 g) (5.6oz) rolled oats

2 cups (204 g) (7.2oz) quinoa flakes (See Recipe Notes.)

NUTRITIONAL VALUES

Calories: 255kcal
Fat: 9.5g (1.6g S.Fat)
Carbs: 37.3g
Protein: 6.1g
Sugar: 9.2g
Sodium: 94mg

METHOD

Preheat the oven to 300°F (150°C or gas mark 2). Have a large, rimmed baking sheet handy.

Combine the molasses, Sucanat, cashew butter, vanilla, oil, salt, spices, and crystallized ginger in a large mixing bowl. To combine, stir everything together.

On top, sprinkle with the oats and quinoa flakes. To thoroughly coat, stir everything together.

Spread the granola evenly on the baking sheet and bake in 10-minute increments, carefully flipping the granola with a large wooden spatula after each increment, for a total of 20 to 25 minutes, or until the granola looks dry and just slightly browned.

Allow to cool on the baking sheet. As it cools, the granola will crisp up. Allow to cool completely. Store the cooled granola in an airtight container at room temperature or in the refrigerator for up to two weeks.

RECIPE NOTES

For the sake of clarity and awesome results, we're talking about quinoa flakes that resemble quick-cooking rolled oats, not corn flakes. The Ancient Harvest brand is what we use.

Using a large wooden spatula to make large crumbles in your granola is a good trick. Lift the granola instead of stirring it to prevent the crumbles from falling apart.