Southwest Quinoa Patties With Avocado Sauce Recipes

Steps:

• In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
• In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
• While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
• In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed.
• Serve with avocado sauce and enjoy!

Steps:

• Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
• If the corn still has a chill, microwave it for about 1 minute.
• Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

Steps:

• Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
• Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
• Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
• Enjoy!

Steps:

• Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro. Serve the cakes with the salsa and avocado. Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.