Quinoa Quesadillas

Ingredients

• 1/4 c. quinoa, cooked in vegetable broth according to package directions
• 1/2 c. chopped broccoli, steamed
• 1 c. shredded sharp cheddar cheese or feta (could use cashew cheese for vegan option)
• salt + pepper to taste
• 4 medium whole wheat tortillas
• 2 tsp. olive oil

Instructions

1. Combine quinoa, broccoli, and cheese in a medium bowl. Season with salt and pepper to taste. Divide mixture evenly onto one half of each tortilla; fold top of tortilla onto filling.
2. Heat one teaspoon of oil in a medium cast iron skillet over medium heat; swirl to coat. Place 2 quesadillas in skillet and cook until browned, about 3 minutes on each side. Add another teaspoon of oil to skillet and repeat with remaining quesadillas. Cut into wedges and serve.

Black Bean & Quinoa Burgers

• ½ cup of rinsed Quinoa
• 1 cup gluten-free flour (Quinoa Flour, Amaranth Flour, Millet Flour etc.)
• 2 Tbs raw coconut oil
• 2 medium cloves of garlic, crushed
• 1 medium to large red onion, minced
• 3 cups of organic spinach (or collards, stems removed), finely chopped
• 2 carrots, peeled and minced
• 1/2 bell pepper (red or orange), seeds removed and minced
• 2 stalks of celery, minced
• 1 Tbs of Cumin
• Sea salt (to taste)
• ½ tsp. stone ground pepper

Directions.

1. Bring quinoa and water to a boil, then reduce heat to simmer, with the lid on until cooked (approx. 15 minutes)
2. In a frying pan, heat 1/2 of the allocated coconut oil with the garlic and onions (approx. 3 minutes)
3. Add the greens (spinach, collards etc.), carrots, bell pepper and celery, cook for 2 minutes and then add the cumin
4. Take the quinoa and add in a sprinkle of cumin and pepper
5. Add the quinoa to the frying pan, and adjust seasonings (salt, maybe some cayenne pepper if you like it spicy)
6. Turn off the heat, place contents into a mixing bowl and add the flour to the veggie quinoa mix – stir well until everything is coated – set aside
7. Clean the frying pan while the mixture cools
8. Then, heat the pan on high and add the rest of the coconut oil
9. Make patties from the mixture in the bowl (approximately 3 inches in diameter)
10. Cook each burger on both sides until brown and crispy

The Secret To Perfect Cauliflower Pizza Crust

Thanks to the Author: Detoxinista.com

who has a ton of great recipes.  This pizza crust  is AMAZING! much yummier than I anticpated...I need to buy more cauliflower...like yesterday...

 

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.