Quinoa Sweet Potato Burgers with

Carrot Slaw

Recipe modified from ://www.insockmonkeyslippers.com/quinoa-sweet-potato-burgers-with-snow-pea-slaw  - photo credit to above)

Serves 2 to 4

Carrot Slaw

3 carrots- shredded

1 small bunch scallions, diced

2 Tbs orange juice

1 Tbs apple cider vinegar

1 Tbs sesame oil

1 tsp honey or mirin

1 tsp fresh grated or ½ tsp powdered ginger

pinch salt and pepper

Burgers

1 cup water or veg. broth

1/2 cup quinoa (any color or mix, rinsed)

1 sweet potato- shredded and squeezed dry

2 eggs- beaten

1/2 cup bread crumbs (plus more if needed)

1/4 tsp kosher salt

1/8 tsp pepper

1/4 tsp powdered ginger

1/8 tsp ground cumin

1/8 tsp dried coriander

pinch cinnamon

1 tsp extra virgin olive oil or cooking spray

Plain, non-fat yogurt

Bring water or broth to a boil. Add rinsed quinoa and cook 10-12 minutes until water is absorbed and quinoa is done. Drain any excess liquid and allow to cool.

Mix all slaw ingredients (except carrots and scallions) together. Toss dressing with shredded carrots and scallions. Set aside and allow to marinate slightly.

Once quinoa has cooled slightly, mix together with beaten eggs, bread crumbs, shredded sweet potato and spices/s&p. Form into 4 patties.

Cook patties in cast iron skillet or on griddle with a bit of oil or spray for about 5 minutes per side over medium-high heat until hot through and browned on both sides.

To serve: Place 2 Tbs yogurt on bottom of plates. Place patty over yogurt and top with a few spoonfulls of carrot slaw.

First Post: Starting Simple

Ok! First post... a simple recipe I perfected last night after multiple attempts at creating a relatively healthy, chewy granola bar! I used this recipe as a starting point. 

Best Chewy Granola Bars!

1 c. Old Fashioned Rolled Oats

1 c. Bob's Red Mill 5 Grain Cereal (contains flax, oats, other healthy bites)

1/2 c. Raw Wheat Germ 

1 1/2 c. Raw, Slivered Almonds (coarsely chopped in food processor)

1/2 c. Shredded, UNsweetened Coconut

1/4 c. Sesame Seeds (raw)

1/4 c  Pumpkin Seeds (raw)

Mix all of the above on a rimmed baking sheet and toast at 325 F for about 15-20 minutes, stirring every 5 minutes, until the oats are lightly toasted and the aroma fills the kitchen!

Line a 9x13" glass or metal baking dish (the straighter the sides the better) with parchment so it overhangs a few inches on each end to allow you to lift the bars out.

Meanwhile:

Gather and set aside: 

               1/2 c. Dried Apricots or other Dried Fruit, Chopped

               1/2 c. Golden Raisins

               1/2 c. Chocolate Chips (all optional- but fruit adds to the chewiness)

Then: Combine in a medium saucepan over med-low heat  and heat gently until combined.

               2/3 c. Honey

               3 Tb + 1 tsp Coconut Oil

               1/2 tsp Kosher Salt

               1 tsp Vanilla Extract

When all components are ready, decrease oven heat to 300F. 

Mix the oat mixture into the melted honey & oil mixture and stir to coat. 

Next, stir in the dried fruit. If adding chocolate chips you may wish to cool the mixture a bit before adding them. If you don't, you'll have more of a chocolate laced bar than one with any chips in it... but it's chocolate, so in either scenario, it's gonna be good :)

Spread the mixture with a rubber spatula (you should have at least 10 of these if you do any cooking) into the pan so it's nice and even and spread into all the corners.

Bake in lower part of oven for about 25 minutes.

It's hard to tell what done is... it was still very soft to the touch, but toasted nicely and pulling away from the sides of the pan.

Place the pan on a cooling rack for about 1o minutes. Then, SLICE the bars. Do not wait until it's completely cool! I sliced 16 bars out of mine (about 1 1/4" wide by 4 1/2" long.) After slicing allow to cool completely then lift the bars via the paper out of the pan! Store in airtight container for a week or so (if they last that long before you DEVOUR them!!)

SO- Almond, Apricot, Coconut this time... 

What flavors should we try next time?

NEXT UP:  Garden Update!