Quinoa, Garbanzo Bean Burgers

I'm still working on figuring out how to make the patties hold together better... I've almost got it! 

• 1 egg, beaten 
• 2 cups cooked Garbanzo Beans
• 3 tbs olive oil ( I used rosemary infused oil)
• 1 cup cooked Quinoa
• 1/2 cup Shredded Carrot
• 1/2 Onion, chopped in food processor
• 2 Garlic Cloves,  chopped in food processor
• 10-20 Parsley Leaves, chopped
• 1/4 cup Bread Crumbs
• 1/2 tsp Cumin
• 1 tsp Oregano 
• S&P

In a large mixing bowl add the quinoa, shredded carrot, onions, garlic, bread crumbs, parsley and seasonings. Season to taste. Next place the garbanzo beans in the food processor with the egg and olive oil. Pulse until smooth then add to the mixing bowl. Stir well and add some olive oil as needed until you can form patties. Make 6-8 patties out of the mixture, place on a non-stick backing sheet and chill in the fridge for 20 minutes. Meanwhile preheat the oven to 375. Bake at 375 for 15 minutes, then broil on high for 2 minutes on each side.

Fixins:

Toasted Whole Wheat Everything Buns with Feta Cheese, Whole Grain Mustard, Tomatoes, Spinach & Avocado, 

Easy Orecchiette Pasta

This was a pretty tasty pasta but I added a little too much pasta and not enough fixins. The recipe below calls for less pasta than I used so it should turn out just right. I wanted to add asparagus but the store was out but I kept it in the recipe below. I really love the Orecchiette pasta texture and look forward to making it again!

• 2 tbs capers
• 1 bulb of roasted garlic 
• 4-5 asparagus, cut into 1 inch pieces
• 1 can artichoke hearts, quartered
• 1 can diced tomatoes, drained (do not use the juice) or use 4 very ripe tomatoes
• 2 cups of Orecchiette pasta (or whatever you have laying around)
• 1/4 cup olive oil
• 3 basil leaves, chopped
• Seasonings - S & P & Oregano 

Heat 1 tbs of olive oil in a large skillet and capers and asparagus, saute for 2-3 minutes. Next add the roasted garlic, artichoke hearts and diced tomatoes and seasonings. Cook covered on medium/low heat for 5 minutes. Meanwhile, cook the pasta according to directions. Once the pasta is done add it to the vegetable mixture and stir in the olive oil and basil leaves. Taste and season as needed. Enjoy!! 

Black Bean Portobello Quesadilla

These are my favorite quesadillas! They are super easy to make and delicious!! 

• 1-2 tbs olive oil
• 2 garlic cloves, diced
• 2 cans black beans, drained and rinsed
• 2-3 large portobello mushrooms, diced
• 1 zucchini, diced
• 1/4 cup balsamic vinegar

Fixins:

Shredded jack or pepper jack cheese

Guacamole

Diced Tomatoes

Tortillas - plain, wheat, spinach or whatever you like

In a pot or large pan heat 1 tbs of olive oil and saute the garlic for 3-5 minutes. Add the portobello and zucchini and cook for another 2-3 minutes then add the black beans and balsamic vinegar, mix well. Cook on medium heat for about 10 minutes or until most of the liquid is dissolved.

Heat a cast iron skillet on med/high heat with a touch of olive oil. Place one tortilla on the skillet at a time with cheese on one half. Place a heap of the bean mixture on the quesadilla and top with a little more cheese. Fold the quesadilla over, cook for a minute or two then flip. 

Serve with the fixins above and enjoy!!