Apple Quinoa Spelt Muffins

What delicious little gems these are. They are not very sweet which I really like since it seems I'm usually cutting the sugar quantity in recipes. The original recipe is from vegangoodeats.com. I was attracted to them because I love to use quinoa in my cooking and especially my baking. The spelt flour was an added attraction. Spelt flour is easy to find if you look for it in the Bob's Red Mill flour and cereal section - usually in the health food section of your grocery store. You can also get a 4 pound package of organic prewashed quinoa at Costco for $9.99. If you want additional commentary (worthwhile!) or the original recipe go to: http://vegangoodeats.com/2010/04/quinoa-106-carbs-are-evil-apple-quinoa-spelt-muffins/

But here's my version...

Ingredients
3 tablespoons ground flax seeds
6 tablespoons filtered water
-----
2 cups of spelt flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
------
1/3 cup of walnut oil
1/2 cup 100% maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla
-----
1 cup of cooked quinoa, cooled with no clumps
1 apple, peeled and grated

Directions
In a small bowl, mix the flax seed and water, blend briskly and set aside. In medium bowl add the flour and rest of dry ingredients; mix. The flax should be gelatinous by now. Add the oil, syrup, applesauce and vanilla to it and mix together. Add to the dry ingredients and mix until it just comes together and there are no clumps of dry flour. Fold in the quinoa and apple. Spoon in to muffin tins lined with paper cups. I like to use a oiled ice cream scoop. Bake at 375 degrees for 22-25 minutes until toothpick comes cleans and muffins are lightly browned on top. Makes 14 muffins.

Tempeh Quinoa Burgers

This recipe has been making the internet rounds. It is a modified recipe from the Moosewood Restaurant Cookbook, Cooking for Health. I am intrigued by this book and have ordered it. But in the meantime I made this recipe. It's got a lot of ingredients. One in particular, sweet potato, I'm not sure about. It helps to bind the patty but I found that the end result was just a bit sweet which I wasn't wild about. I may make this again, but if so, I think I'll use a different potato.

NOTE: I enjoyed this dish more as left-overs. It didn't taste sweet the second time around. Perhaps it was the bun... anyway, this was tasty and I'd make it again!

Ingredients
1/2 cup quinoa, rinsed
2 cups thinly sliced peeled sweet potatoes
1 cup water
-----
1/2 tsp salt
1 tbsp olive oil
1/2 small onion, diced
1 cup minced bell peppers
2 garlic cloves, minced or pressed
-----
8 oz tempeh, diced
1 tsp dried oregano
1/4 tsp ground black pepper
4 tsp soy sauce
-----
2 tbsp ketchup
1 tbsp dark sesame oil
2 tsp dijon mustard
1/3 cup chopped fresh cilantro
-----
1/4 cup raw sesame seeds

Directions
Preheat the oven to 375 degrees. Place the quinoa in a small sauce pan, add a cup of water, the sweet potato and a pinch of salt. Bring to a boil. Once boiled, reduce the heat, cover and let simmer for about 15 minutes.

While the mixture is cooking, preheat a medium skillet over medium heat, and when hot, add the oil. Follow with the onions and let cook for a few minutes until clear, stirring as to not let the onions stick to the bottom. Add in the bell pepper and garlic, cover, and let cook for another 3-5 minutes. Finally, add in the tempeh, oregano, black pepper, cover and let cook for another five minutes, stirring occasionally.

By now, the quinoa should be done. With a spoon, mash the potato into the quinoa until you have a well combined mash. Add the sauteed veggies and tempeh combo into the mash and then add the soy sauce, tomato paste, sesame oil, mustard and cilantro. Let mixture sit in fridge until it’s cool enough to handle. Scoop about 1/2 cup into a pattie. Sprinkle with sesame seeds, both sides, pressing seeds so they will stick. Place on cookie sheet lined with parchment paper. Spritz or brush with olive oil. Bake for 25 minutes until brown on bottom, carefully flip and cook the other side.

Eat on your favorite burger bun garnished with guacamole, sprouts, tomato, pickles, jalapenos, etc.

Makes 8 patties.

Quinoa in the Garden

This is a very refreshing grain salad. I like to cook the quinoa ahead of time so it is cooled before assembling the recipe. It stays "fluffier" that way. I also use my rice cooker to cook the quinoa, 2 parts liquid, 1 part quinoa. Easy! Feel free to adjust the mint and parsley to taste.

1 cup quinoa, rinsed, cooked and cooled
1 English cucumber, peeled, seeded, and diced
2 tomatoes -- seeded & finely chopped
1 serrano pepper, diced
2 tablespoons fresh mint, chopped
1/4 cup flat parsley, minced
-------------
3 tablespoons olive oil
3 tablespoons (or more) freshly squeezed lime juice
1/2 teaspoon salt, or to taste
fresh ground pepper, to taste
-------------
1 ripe avocado, peeled, pitted, and sliced
alfalfa sprouts for garnish, optional

In large bowl combine the first six ingredients. Mix the oil, lime, salt and pepper in another container. Mix well and add to quinoa mixture. Taste and adjust lime if necessary. Garnish with avocado and sprouts.