October 17, 2012
in the summer i decided that i was done with meat.
ya..i had sooo much red meat this summer throughout our trekking thru BC/AB/MB that i felt so “heavy” inside.
it wasn’t a hard thing tho as i usually dont eat much meat. so the decision came easy.
my hubs, aka my personal chef as he is a trained chef out of the Art Institute in vancouver, has been gracious to make meatless things alongside his meatFULL things.. :)
last night however, his birthday, he wanted burgers to grill on his new birthday gift given by a dear friend - a new charbroil bbq!
well. that was it. i had to find a recipe and thus begins this cooking journey of mine.
cooking journey? ya…i dont cook much and definitely don’t LIKE to cook. so hopefully this will be the beginning of new things in my culinary world. :)
i found this recipe online. it’s really good! i shot the photos just with my iPhone 4. i may dig out my DSLR for succeeding posts :)
- ½ cup quinoa
- 1 small onion, finely chopped (1 cup)
- 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
- 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. dried steak seasoning
- 8 whole-grain hamburger buns
1. Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 11/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
3. Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet.
(the next part my hubs just did on the BBQ)
4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray.Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
well no sooner did i start making my burgers, i realized i didn’t have any bbq sauce! so i took out my good old iPhone and googled for a bbq sauce recipe. :)
Yield - approximately 4 cups
1-1/2 cups Dark Brown Sugar, packed
1-1/4 cups Ketchup
1/2 cup Red Wine Vinegar
1/2 cup Water
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard ( i used prepared mustard cuz we are out of ground mustard!)
2 teaspoons Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze!
so i used this for my veggie kebabs..
and here was my delicious supper!! veggie kebabs and homemade bbq sauce and quinoa burgers! i topped the burger with avocado, red onions, cheddar, mayo, horseradish mustard and lettuce with tomatoes!
i DEFINITELY will be making these again. :)
what sort of quinoa recipes do you have that you’d like to share with me? :)