Food recipes
Quinoa and Butternut Squash Burgers
Quinoa and Butternut Squash Burgers
Ingredients:
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt
1 egg
½ cup grated Parmesan cheese, plus more sliced for topping
4 fresh sage leaves
¼ teaspoon nutmeg
½ cup brown rice flour
3 cups cooked quinoa
Directions:
Preheat the oven to 400°F. Place the butternut squash, cut-side up, on one half of a baking
sheet and the sliced onions on the other. Drizzle with 1 tablespoon olive oil. Gently toss
the onions to make sure they’re completely coated with oil. Spread them in a single layer
on the baking sheet and bake. After about 30 minutes, just as the onions start to brown,
use a spatula to remove them from the baking sheet. Reserve them for later. Bake the
squash for another 15 to 25 minutes or until fork-tender (45 to 55 minutes total baking
time for the squash). Remove from the oven and allow to cool.
When the squash has cooled to the touch, scoop out the insides. You should have about 1½
cups cooked squash.
Reserve ¼ cup cooked onions for the topping the burgers and put the rest in the blender
with the squash, egg, grated Parmesan, sage leaves, nutmeg, and brown rice flour. Pulse
several times until thoroughly blended.
Using a spatula, scrape the blender contents into a bowl with the cooked quinoa. Stir the
mixture gently together and form into four to six large patties, depending on your
preference.
Preheat the oven to 350°F. Heat the remaining tablespoon of oil over medium-high heat in
an oven-safe frying pan or cast-iron pan. When the oil is nice and hot, gently slide in the
burgers (as many as you can fit comfortably without them crowding one another).
Let the burgers cook for about 6 to 8 minutes on the stove top, flipping them halfway
through. Next, with the burgers still in it, place the pan in the oven to bake for another 8 to
10 minutes. Top with the Parmesan slices after about 7 minutes of baking time, and
remove from the oven when the cheese is melted. The total cooking time is about 15
minutes.
Top with the reserved oven-roasted onions and serve over a bed of dressed greens.
CHAPTER 10
Main Dishes
Unh-unh, there’s no chicken in the blender happening here, I promise. There are a
few shrimp that get chopped by the blender blades, though, and some mighty luscious
sauces and fillings are blended up. Marinades also play a major role in the main courses in
this chapter. The concentrated flavors enhance meats, and the acidity of the marinades
makes them more juicy and tender.
All these sauces can be made in advance, and most of them can be frozen. When I
make Spinach Chicken Enchiladas and Artichoke Ricotta Manicotti, I often double the
recipe, assemble half in a foil pan, and freeze it for another meal. Homemade prepared
food. It makes me so happy! After a busy day, I don’t have to think about dinner knowing
there’s a complete one that only needs to be heated.
Ingredients:
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt
1 egg
½ cup grated Parmesan cheese, plus more sliced for topping
4 fresh sage leaves
¼ teaspoon nutmeg
½ cup brown rice flour
3 cups cooked quinoa
Directions:
Preheat the oven to 400°F. Place the butternut squash, cut-side up, on one half of a baking
sheet and the sliced onions on the other. Drizzle with 1 tablespoon olive oil. Gently toss
the onions to make sure they’re completely coated with oil. Spread them in a single layer
on the baking sheet and bake. After about 30 minutes, just as the onions start to brown,
use a spatula to remove them from the baking sheet. Reserve them for later. Bake the
squash for another 15 to 25 minutes or until fork-tender (45 to 55 minutes total baking
time for the squash). Remove from the oven and allow to cool.
When the squash has cooled to the touch, scoop out the insides. You should have about 1½
cups cooked squash.
Reserve ¼ cup cooked onions for the topping the burgers and put the rest in the blender
with the squash, egg, grated Parmesan, sage leaves, nutmeg, and brown rice flour. Pulse
several times until thoroughly blended.
Using a spatula, scrape the blender contents into a bowl with the cooked quinoa. Stir the
mixture gently together and form into four to six large patties, depending on your
preference.
Preheat the oven to 350°F. Heat the remaining tablespoon of oil over medium-high heat in
an oven-safe frying pan or cast-iron pan. When the oil is nice and hot, gently slide in the
burgers (as many as you can fit comfortably without them crowding one another).
Let the burgers cook for about 6 to 8 minutes on the stove top, flipping them halfway
through. Next, with the burgers still in it, place the pan in the oven to bake for another 8 to
10 minutes. Top with the Parmesan slices after about 7 minutes of baking time, and
remove from the oven when the cheese is melted. The total cooking time is about 15
minutes.
Top with the reserved oven-roasted onions and serve over a bed of dressed greens.
CHAPTER 10
Main Dishes
Unh-unh, there’s no chicken in the blender happening here, I promise. There are a
few shrimp that get chopped by the blender blades, though, and some mighty luscious
sauces and fillings are blended up. Marinades also play a major role in the main courses in
this chapter. The concentrated flavors enhance meats, and the acidity of the marinades
makes them more juicy and tender.
All these sauces can be made in advance, and most of them can be frozen. When I
make Spinach Chicken Enchiladas and Artichoke Ricotta Manicotti, I often double the
recipe, assemble half in a foil pan, and freeze it for another meal. Homemade prepared
food. It makes me so happy! After a busy day, I don’t have to think about dinner knowing
there’s a complete one that only needs to be heated.
Printed from https://recipe.bluelayer.org/recipe/70780/quinoa-and-butternut-squash-burgers