Cheeseburger Quinoa Bake – How I Convinced my Husband to Eat Quinoa

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It’s no secret I’m a big fan of cookbooks. I have quite a collection that varies depending on where I’m traveling or what is influencing me at the time.

Lately, that influence has been taking a closer look at what we eat with an eye to doing a little tweaking. Although our meals are generally pretty healthy — we try to avoid processed foods and consume a lot of vegetables, there is definitely room for improvement. It was a pretty busy Spring, and with not as much time to cook, those cheat days start slipping into cheat weeks. Plus, we’re going on a Mediterranean cruise later this summer, and it would be really nice to avoid having to buy a new (larger) swimsuit.

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A couple of weeks ago, I was surfing around on Amazon and found a cookbook called “The Dude Diet,” by Serena Wolf. Normally I would skip right over any cookbook with the word “diet” in the title, much less “dude.” However, having just consumed a plate of nachos at Chilis and with that cruise looming, I decided to take a closer look, and I’m so glad I did. This is a book that’s written for my life right now – way too busy to do a lot of all-day cooking and starting to think of nachos as a food group. It’s not a book that I’ll cook from everyday, but when I need ideas for made-from-scratch lunches or dinners for busy weeknights, this is a winner. It’s a nice collection of healthy recipes that don’t skimp on flavor. And the fact that the author is a graduate of Le Cordon Bleu Paris doesn’t hurt.

The book arrived, and after skimming through it, I decided to start with this post’s recipe – a quinoa casserole with cheeseburger flavors. My husband follows the “Primal Blueprint” a Paleoish grain-free diet. I’m totally on board with that and try to be supportive, but I’m not ready to give up grains entirely. Therefore, finding meals that suit both of us can sometimes be a challenge. So when I found out that quinoa was considered more of a seed than a grain and was now permitted on the Primal Blueprint plan, I was not disappointed. And my husband was not disappointed in the dish, which is really saying something. He would have preferred more burger and less quinoa, but we both liked it, and it was a quick and easy dish to prepare for the week’s lunches.

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Cheeseburger Quinoa Bake

4-6 Servings

This is a versatile casserole that could be changed up in a variety of ways. Just think of your favorite burger toppings – sautéed mushrooms, jalapenos, bacon bits, etc. Feel free to swap out cheeses as well. Pecorino or Swiss come to mind. I used gluten free Panko, but any other type will be fine.

1 cup quinoa, rinsed and drained

1 1/2 cups beef broth

1/3 cup gluten free Panko bread crumbs

2 teaspoons sesame seeds

1 teaspoon smoked paprika, divided

1 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon pepper

3 tablespoons tomato paste

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 14.5-ounce can diced tomatoes

1 1/4 cups grated cheddar cheese, divided

Combine the quinoa and the beef broth in a small saucepan and bring to a boil over high heat. Lower to a simmer, cover, and cook for 14 minutes until all the liquid has been absorbed. Remove from heat and allow the quinoa to rest, covered, for 5 minutes. Fluff quinoa with a fork.

Preheat the oven to 375. Combine the Panko, sesame seeds and 1/2 teaspoon of the smoked paprika in a small bowl and set aside.

Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Add the onion and the garlic and cook for 4 to 5 minutes until soft and translucent. Add the ground beef, salt, pepper, and remaining 1/2 teaspoon smoked paprika to the skillet and cook, stirring, until meat is no longer pink. Add the tomato paste, mustard and Worcestershire sauce to the pan and cook for 3 more minutes.

Stir the diced tomatoes into the meat mixture, then mix in the quinoa and 1/2 cup of the cheese. Sprinkle the top of the mixture with the remaining cheese, followed by the Panko mixture. Bake for 25 minutes until bubbly and the top is golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

Adapted from The Dude Diet by Serena Wolf

 

Quinoa Cabbage Sauté with Lemon, Cabbage, and Dill

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Happy Saint Patrick’s Day.  I can’t believe it’s the 17th of March and when I got up this morning I was faced with this:

March Winter

The pansies I oh so carefully planted last weekend are buried in the stuff.  I just hope they survive.  Where is Spring?  It’s not supposed to be 23 degrees in mid-March!  Nevertheless, it’s still Saint Patrick’s Day, meaning all things Irish. It’s also a great reason to stock the fridge with Guinness.  Okay, I’ve never needed a special reason to stock up on Guinness, but for those who do, now is your chance.

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Today’s dish is another repeat.  Not a repeat on the blog, but another amazing dish that I liked so much I wanted to make it and eat it a second time in short order.  It’s not actually Irish, but it does contain cabbage, so I guess we can go there.

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I am not a vegetarian by any stretch of the imagination, but I’m also not strictly a meat person.  Hmm, what DO I mean by that?  Well, I would never be happy having a chunk of meat with a side of vegetables for dinner every night.  My food has to have something extra.  It could be a sauce, a burst of lemon, perhaps some heat, but you will almost never see me eating a plain piece of protein seasoned with salt and pepper and that’s it.  Don’t get me wrong, I love a good steak, simply seasoned, but make that on occasion, not as a steady diet.

This dish is a vegetarian dish with a lot going on.  The quinoa and chickpeas provide protein, you get some nice saltiness from the olives and the lemon really brightens it up.  I eat this with a small container of plain Greek yogurt on the side for lunch and find that it fills me up just fine until dinner.  I hope you enjoy it as much as I do.

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Toasted Quinoa Sauté with Lemon, Cabbage, and Dill

4 Servings

I have only made this recipe with red quinoa; however, I see no reason why you could not make it with any variety.  If you can’t find Savoy cabbage you could also use regular green cabbage.  If your pan is not big enough to cook all the cabbage at once, you can cook it in two batches.  I used Castelvetrano olives from the olive bar at Whole Foods for this, but Cerignola or even pitted Kalamata olives would also work.  This is a very flexible recipe that can be altered according to what you can find or have on hand.  

1 1/2 cups water

1 1/2 teaspoon salt, divided plus more for seasoning

1/2 cup red quinoa

4 tablespoons olive oil, divided

1/2 head (approximately 1 pound) Savoy cabbage, thinly sliced

1 15-ounce can chickpeas, drained and rinsed

3 ounces pitted large Green olives, halved

1 lemon, zested and juiced

1/2 cup coarsely chopped fresh dill

Greek yogurt or sour cream for serving

Bring water and 1/2 teaspoon salt to a boil in a medium size saucepan over medium-high heat.  Stir in quinoa and return to a boil.  Cover saucepan, reduce heat to low and simmer for 15 minutes.  Uncover the pan, raise the heat to high and toast the quinoa until dry, stirring frequently to prevent scorching, about 5 minutes.

Heat 3 tablespoons of olive oil in a large non-stick skillet over medium high heat.  Add the cabbage and 1 teaspoon salt and sauté until the cabbage is soft and golden brown. If the pan appears too dry, add another tablespoon of olive oil to the pan.  Add the quinoa, raise the heat to high, stirring it into the cabbage until for about 2 minutes.

Remove the pan from the heat and stir in the remaining ingredients, except for the yogurt.  Season to taste with salt and pepper.  Serve with Greek yogurt or sour cream.

Adapted from Martha Stewart Living Magazine