Veggie Quinoa Burgers

If you have a bunch of left over or aging vegetables in the frig, this is a great way to use them all up. Gluten-free, full of vegetables, and some added protein with quinoa turn these burgers into a healthy and fulfilling meal.

Veggie Quinoa Burgers
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

approximately 8 burgers

Veggie Quinoa Burgers

Veggie burgers are not easy to make perfect. They usually fall apart easily, and are sometimes hard to cook (or eat) because of this. So, keep that in mind. But that is why you need to make a paste of flour and water in order to bind the materials better. Make sure your batter can be formed into patties, and not fall apart in your hands. If so, make and add more flour and water paste to help.

Ingredients

  • 4 cups of finely chopped vegetables (I used: broccoli, bell pepper, onion, carrot, mushroom, zucchini)
  • 2 cups cooked red quinoa
  • 1 can cannelloni beans
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or paprika
  • 1/2 cup garbanzo bean flour
  • 3 tbsp water
  • 4 tbsp coconut oil

Instructions

  1. Cook quinoa according to directions, set aside and let cool.
  2. In a food processor, chop all desired vegetables. Transfer to a large mixing bowl.
  3. Add all seasonings, quinoa and beans. Toss to combine.
  4. In a small bowl, mix together the flour and water, to make a sort of paste. Add more water if needed.
  5. Add to vegetables and stir to combine thoroughly.
  6. Using a frying pan, heat 2 tablespoons of coconut oil over medium heat.
  7. Form patties of vegetable mixture, add to frying pan, and cook for about 4 minutes per side, until golden brown. Using a spatula, gently and quickly flip, and cook another 4 minutes until done.
  8. Remove, set aside, and repeat until veggie mixture is used.
  9. Serve on a bun, or without, and maybe add a sauce of choice.
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Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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Easy, Delicious, Tuna Salad

This is a pumped up tuna salad mix – great with a fork, as a sandwich, in a lettuce wrap, with veggies or crackers.

Easy, Delicious, Tuna Salad
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Prep Time: 15 minutes

15 minutes

2-4 servings

Easy, Delicious, Tuna Salad

I love diving into a bowl of tuna when I need a snack. My favorite is to eat it with rice crackers or gluten-free bagel chips. But I also love snap peas, and they added some great texture too.

Check out my recipe for Tuna Nicoise too.

Ingredients

  • 1 large can albacore tuna, in water, drained
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup golden raisins
  • 2 tbsp sweet relish (optional)
  • 1 tbsp chives, diced
  • 1 tsp lemon pepper
  • 1/2 tsp celery salt
  • 1/4 cup mayonnaise (or vegenaise)

Instructions

  1. Mix all ingredients in a medium bowl.
  2. Chill at least 30 minutes before serving for best taste.
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Grilled BBQ Chicken Salad

This is my copy-cat take on the CPK BBQ Chicken Salad. I love that salad, but wanted to make it myself, which is fairly easy. You too can now enjoy this amazing salad.

Grilled BBQ Chicken Salad
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Prep Time: 20 minutes

Cook Time: 25 minutes

45 minutes

2-4 servings

Grilled BBQ Chicken Salad

This is a comfort salad for me. I don't usually use prepared bbq or dressing, but wanted to make this quick and easy....and tasty! This recipe makes a great meal for two, but you will most likely have extra lettuce and mix'n's. I actually made four breasts of chicken so I would have left overs, and could add extra chicken. Your choice!

For more of my SALAD recipes, click here.

Ingredients

  • 2-3 cups Romaine lettuce, chopped
  • 2-3 cups Ice Berg lettuce, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 1 small can of corn, drained
  • 1 avocado, cut into small chunks
  • 1/2 cup tomatoes, chopped
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken breasts
  • 1/4 cup honey bbq sauce (I buy Sweet Baby Rays)
  • 1/4 cup ranch dressing
  • Salt and pepper

Instructions

  1. Preheat grill to 350 degrees F.
  2. Season chicken with salt and pepper.
  3. Grill chicken until cooked through. Remove and let cool slightly. Once cool, cut into bite-size chunks and place in a medium bowl. Pour bbq sauce over chicken and stir to coat. Set aside.
  4. Meanwhile, to a large bowl, add the lettuce, beans, corn, parmesan, tomatoes and avocado. Gently blend to combine.
  5. Scoop some salad into a serving bowl, and top with bbq chicken mix.
  6. Slightly drizzly about 2 tablespoons of ranch dressing atop salad. Stir to combine the bbq chicken and dressing.
  7. Enjoy!
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