Quinoa Burgers

2 rounded cups cooked quinoa (*see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 Tablespoons all purpose flour
2 green onions, chopped including white parts
1/2 teaspoon sugar or Splenda
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder or 1-2 cloves minced
Coconut oil for frying; olive oil may be used as well

*To cook quinoa for the above recipe:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.
Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.



In a large bowl combine 2 rounded cups cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper cumin, salt and garlic powder.

(To help make sure they stay in patty form and don't fall apart I cook them slowly on med-low so they have time to set up without burning.  Makes them easier to flip too!) Heat a frying pan and a couple teaspoons of oil over medium-low heat (I use more oil to actually fry them).  Mixture will be slightly sticky, so using a 1/3 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.  Makes approx. 8-10 burgers.

Serve with Tzatziki:

3/4 C. thick plain Greek-style yogurt (or drain plain reg. yogurt very well)
3 Tble. sour cream
1/2 cucumber, peeled, seeded & grated-squeeze off excess water
1/4 tea. garlic powder or 1 clove garlic minced
1/2 tea. sugar
1 tea. dried or 2 Tble. fresh dill weed
1 tea. or less Kosher salt, to taste  
Black pepper to taste

Combine and chill.  This is best if made a couple of hours in advance.

Vegetarian Lettuce Wraps

Ingredients:

2 tea. Peanut or olive oil (I use toasted sesame seed oil)
1 package (about 12-14 Oz. size) Firm Tofu
2 ears Corn (or 1 1/2 cups Frozen Corn Kernels*)
1/4 tea. Chili Powder (more To Taste)
1/4 c. Soy Sauce
Romaine Lettuce Hearts
2 Whole Avocados
1 tea. Balsamic Vinegar (optional)

Prep. Instructions

Heat oil in a nonstick skillet over medium-high heat.  Throw in the tofu, then break it up into very small pieces (I use a potato masher).  Cook Tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.

Cut kernels off the cobs of corn (I use frozen corn*) and throw it in with the tofu.  Cook for a few minutes (corn can remain crunchy).

Add chili powder and soy sauce, then cook until most of the liquid has be absorbed.  Turn off heat and stir in vinegar if using.

Pile mixture into romaine hearts, then add slices of avocado. Fold up and chow down!

My "tweaks": Saute in 1-2 tea. sesame seed oil (this is in addition to what recipe calls for), 2-3 green onions chopped, 1-2 cloves minced garlic, 3-4 chopped mushrooms and corn.  Add to tofu mixture as recipe states.  I have served it also over a pile of rice and shredded cabbage (mixed with vinegar and pepper) and then topped with avocado slices.