Quinoa Veggie Burgers

1/2 cup diced carrots
½ diced yellow onion
½ cup breadcrumbs
1 egg
1 cup cooked quinoa
Salt, pepper
1 tbsp cumin
1 can black beans, drained

Pulse (don’t blend) all ingredients in a food processor until the consistency of ground meat (leave chunky).  Form patties and cook in heated oil, over medium heat until brown on both sides.  (You can slowly add breadcrumbs if the patties crumble and remix ingredients in a bowl with a spoon.)

Sautéed Chicken Breasts

8-10 Chicken Breast Tenders

or

3-4 Boneless/Skinless Chiken Breasts

Salt

Pepper

Blackened seasoning

2 tbsp. Olive Oil

Clean & cube tenders/breasts and place in medium bowl.  Sprinkle salt & pepper, mixing with hand until evenly seasoned. Mix in blackened seasoning, evenly coating chicken cubes.  Heat olive oil. Sautée chicken until cooked through.  Perfect to add to salads, wraps and any quinoa recipe listed here.

Chicken Fried Quinoa

1 cup Quinoa
1 Cup Shredded Carrots
1 can (drained) Whole Corn
2 Eggs
1 Yellow Onion
1 Clove Garlic
2 tbsp. Olive Oil (or EVOO)
Low Sodium Soy Sauce
Salt
Pepper

Cook quinoa as stated on box (1 cup quinoa, 2 cups water; bring to boil; lower heat; simmer for 10 minutes or until water is gone).  Chop onion and garlic.  Sautee onions and garlic in olive oil until onions are transparent.  Add corn and carrots, and move to one side of the pan.  Scramble eggs on the opposite side of the pan, then mix when cooked.  Add quinoa to pan and mix.  Season with salt, pepper and soy sauce to taste.  For more protein, add pan fried (in olive oil) chicken breast.

Southwest Quinoa

1 cup Quinoa
1 can (drained) Black Beans
1 can (drained) Whole Corn
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
1 Clove Garlic
2 tbsp. Olive Oil (or EVOO)
Cumin
Chili Powder
Salt
Pepper

Cook quinoa as stated on box (1 cup quinoa, 2 cups water; bring to boil; lower heat; simmer for 10 minutes or until water is gone).  Chop bell peppers, onion and garlic.  Sautee onions, pepper and garlic in olive oil until onions are transparent.  Add black beans and corn.  Add cumin, chili powder, salt & pepper to taste.  Add quinoa to pan and mix until seasoned well.  Add more seasoning, if needed.  For more protein, add pan fried (in olive oil) chicken breast.

Crockpot Mexican Pulled Chicken

4 Large Bone-In Chicken Breasts
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
2 Cloves of Garlic
Cumin
Chili Powder
Garlic Powder
Salt
Pepper

Season chicken breasts with cumin, chili powder, garlic, salt & pepper.  Place in the bottom of crockpot.  Chop red bell pepper, green bell pepper, yellow onion & garlic.  Cover chicken breasts with pepper/onion/garlic mixture.  Add water to cover chicken breasts.  Float 2 tbsp. each of cumin, chili powder, garlic powder, salt & pepper in water.  Cover and cook on high for 6 hours.  Remove and pull chicken off of bones and add shredded chicken to crockpot for another hour.  Serve with romaine leaves as a lettuce wrap, or with low carb tortillas.