Quinoa · Vegetarian

Quinoa Burritos


I’m sitting here on a Friday night watching the Real World and drinking wine so I decided to finally type up some of the recipe blog posts that I’ve been accumulating. I have attempted to salvage the horrible pictures I have but they still look horrible…nothing new there!

I made these burritos months ago and stored the leftovers in the freezer for quick meals later on. I’ve eaten all the ones from my freezer and feel like I should probably make more soon because they were really good! I would mash up some avocado and smear it on before each bite for a little extra something (and because I love avocado!) and I would say that’s probably the best way to serve them.

Quinoa Burritos

From Iowa Girl Eats


  • 1 cup quinoa, rinsed and drained
  • 2-1/4 cups chicken broth, divided
  • 1 Tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 12oz frozen sweet corn, thawed
  • salt and pepper
  • 15oz can black beans, drained then rinsed
  • 1 vine-ripened tomato, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3 Tablespoons chopped fresh cilantro
  • juice of 1/2 lime
  • 8oz freshly shredded cheddar cheese
  • 6-10”  flour tortillas


  1. Bring 1-3/4 cup chicken broth to a boil in a saucepan then add quinoa, place a lid on top, turn heat down to medium then simmer until the liquid is absorbed and quinoa is tender, 15 minutes. Set aside to cool slightly.
  2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then saute until shallots are tender, 4 minutes.
  3. Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, 4 minutes. Add tomatoes then simmer until tender, 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
  4. Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for 10 minutes to warm through.
  5. To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through.

These were super easy to make and freeze so well! If you love burritos and quinoa, try these!


Casserole · Quinoa

Quinoa Enchilada Bake


If I’m being honest, lately I haven’t felt like dedicating any time to this blog. I’ve just been lazy and worn out. There has been a lot of unfortunate drama at work lately that has been bringing me down and that added onto a few other things and I just don’t want to put any effort into anything. This blog is still important to me and I really hope that I get my motivation bake soon!

In the mean time, I’ve got a handful of yummy recipes that I’ll be typing up posts for today so at the very least those will be here to get me through the next 2 weeks or so!

My eating has really transformed over the last few months. Vegetarian has become easier and easier and I honestly don’t really have a desire to eat meat right now. It’s becoming easier and easier to find meals that don’t have meat in them and I’m learning to find ways to get enough protein without it. It has been a process though and one of the things that I’ve really missed that normally has meat in it is Mexican food. I know it’s easy to substitute beans for meat in most recipes, but a lot of the time that’s just not the same.

I came across this recipe and knew it was something I needed to try. I’ve been on kind of a quinoa kick lately. I really love texture in my meals and quinoa fits that perfectly.

You could definitely add some shredded chicken into this if you’re not vegetarian. Or different color bell peppers. Whatever you like! It seems very versatile to me 🙂

Quinoa Enchilada Bake

Recipe from Two Peas and their Pod

Serves: 8-10


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water (or 2 cups veg/chicken broth)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs removed,diced
  • 1 red pepper, seeds removed, diced
  • 1 orange pepper, seeds removed, diced
  • 1 cup corn frozen kernels
  • Juice of 1 small lime
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper, to taste
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese


1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings such as avocado, green onion, and sour cream, if desired. Serve warm.


Quinoa · Vegetarian

Quinoa Cakes


These quinoa cakes are absolutely delicious. I’ve been meaning to make them again because they are so packed with flavor and texture, It’s truly the sun dried tomatoes that steal the show!

The original recipe calls for kale but honestly, I’m really not a big kale person. I know, I know, it’s a “superfood” and everyone should be in love with it, but what’s wrong with some simple, classic spinach instead? Spinach is still packed with vitamins and minerals, like vitamin K and calcium, and it can be thrown into so many recipes. 

If you are a kale lover, by all means, add the kale! I’m just going to stick to my spinach 🙂

Quinoa Cakes

Original recipe from Oh She Glows



  • 1 1/2 cups cooked quinoa
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup finely chopped spinach
  • 1/2 cup rolled oats, ground into a flour 
  • 1/2 cup finely grated sweet potato
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/4 cup sunflower seeds
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 tablespoons finely diced onion
  • 1 clove garlic, minced
  • 1 tablespoon tahini paste
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons red or white wine vinegar
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 3 tablespoons all-purpose flour 
  • red pepper flakes, to taste


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
  • Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don’t forget the flour because it helps bind the patties.
  • Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
  • Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
  • Cool for 5 minutes on the sheet and then enjoy!

The key with these is to make sure all the veggies are chopped super fine! Mine held together really well but I made a pretty big effort to make sure everything was minuscule.


Now go enjoy these tasty little guys!

  • Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
Asian Inspirations · Chicken · Eggs · Quinoa · Sauce

Thai Quinoa Bowls



I absolutely love dishes that have a whole bunch of textures mixed together so when I saw this recipe I knew I needed to try it, it seemed right up my alley.  I also conveniently had almost all of the ingredients already which was extra incentive to try it.

This makes a lot, so you the biggest skillet you have or use a wok.  You want to make sure you have lots of room!

The quinoa is very filling and the leftovers were great for a quick dinner after they were warmed up.

Thai Quinoa Bowls

Original recipe here

Serves: 4



  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tablespoons water
  • 1 Tablespoon + 1 teaspoon sugar
  • 1 Tablespoon + 1 teaspoon peanut butter
  • 2 teaspoons chili garlic sauce


  • 1 cup quinoa, rinsed
  • 1-3/4 cups chicken broth
  • 2 teaspoons peanut oil, divided
  • 1 large chicken breast, thinly sliced
  • salt and pepper
  • 1 cup broccoli slaw
  • 1/2 cup frozen shelled edamame
  • 2 green onions, chopped
  • 1 egg
  • 1/2 teaspoon sesame oil


  1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
  2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.  Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
  3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
  4. Heat remaining teaspoon peanut oil in wok then add broccoli slaw, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
  5. Add cooked chicken, quinoa and sauce to wok then toss to combine. Divide into bowls and serve.
Breakfast · Eggs · Quinoa · Vegetarian

Breakfast Sandwich! With a twist…

Hello all!  Today has been marvelous so far.  I rarely have weekend days off and last night I found myself planning all the things I needed to do during my days off and realized that I can’t really do any of them on a Sunday, so I have a day to do nothing but relax! I’m headed over to my friend’s house after this to relax in the sunshine by her pool, sounds like a perfect way to spend the day!

Since my work day usually starts at 6 AM, I really enjoy being able to make myself breakfast on my days off.   I was really feeling a breakfast sandwich this morning and since for once I actually had everything I needed to make once (miracle) breakfast was a no brainer.

I follow Peanut Butter Fingers and have for a while now and always see her breakfast posts.  When she makes breakfast sandwiches, she puts jelly on them, something I thought was a bit strange at first.  For some reason this morning I was all for trying something different so I thought I would give it a try.  Oh. My. Goodness.  It was delicious!

Go make a breakfast sandwich and put jelly on it, right now!

You’re welcome in advance.


Sweet and Salty Breakfast Sandwich

Inspired by this

Ingredients (for the way I made it this morning).

  • 1 whole egg + 1 egg white
  • 1 slice cheddar cheese
  • 1 whole wheat sandwich thin
  • 1 tbsp strawberry jam
  • Salt and pepper to taste


  1. Fry up the eggs to your liking.  Sometimes I enjoy a softer yolk but this morning I broke the yolk so it cooked hard.
  2. While your eggs are frying, pop the sandwich thin into the toaster or toaster oven to warm.
  3. Once the bread is warm, take one side, add the slice of cheese, and broil in the toaster oven to melt.
  4. Spread the other side with strawberry jam.  I used this delicious Strawberry Pinot Noir fruit spread I got from the Made in Oregon store.  It is like strawberry heaven in a jar!
  5. Once egg is cooked, place it on top of the melted cheese side and complete the sandwich with the jelly side.

003This sandwich was a little messy (as are most things that I eat) and I wish I would have had an English muffin instead of a sandwich thin.  All in all, it was exactly what I was wanting for breakfast and kept me full until lunch!

I also hit up the farmer’s market this morning.  Oregon market’s are so different than California ones.  I miss working for the farm and getting free fruit and veggies! Stone fruit is so expensive up here!

I did get some phenomenal blueberries though, and some kettle corn, of course 🙂

007And I couldn’t say no to corn, zucchini, and potatoes. Yum!

Quinoa · Sandwich · Vegetarian

Homemade Veggies Burgers!!!

Hello there! I am really excited about this absolutely wonderful recipe I have to share because it is a total success! I’m not new to homemade veggie burgers, but the last ones I tried to make were a bit of a fail.  I was making them in my studio apartment kitchenette to start with, which was the first disaster, and they did not hold together well at all.  I mean, they tasted amazing, but I had to eat my veggie burger with a fork and knife, NOT exactly what I wanted.

When I found this recipe on one of the blogs that I follow, Prevention RD, and one of her main positive comments on the burgers were that they actually held together I knew that a) I’m not a failure of a cook and my mushy veggie burgers were probably a common problem and b) I HAD to try this recipe.  I always pin her recipes to my Pinterest but this is the first I have actually tried. I’m sold. 

So here it is!

Black Bean and Quinoa Veggie Burgers


½ cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour


Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.

When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.

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I served mine on a whole wheat bun with the usual burger condiments, mustard, ketchup, and a lot of lettuce.  The original recipe includes a yogurt sauce and the calorie information for the recipe, including that sauce.  If you’re interested, it’s HERE.

They are definitely on the spicy side, but not overwhelming.  The flavor of the cumin and the chipotle are prominent but not overwhelming and I imagine the yogurt sauce would cut the heat nicely and add a lot to the burger. I’m not exactly sure why I didn’t try it…just didn’t feel like it I guess 😛

I served it with roasted asparagus on the side, a very filling meal 🙂

Check out my fancy Instagram picture, it got a lot of like haha:


Anyone else out there had similar experiences with veggie burgers falling apart?

Servings (Burger only): 6

  • Calories: 220
  • Total Fat: 3.7 g
  • Saturated: 0.4 g
  • Cholesterol: 35.8 mg
  • Sodium: 154.8 mg
  • Total Carbs: 45.2 g
  • Protein: 10.5 g
Indian · Lentils · Quinoa · Vegetarian

Branching out…Lentil Chickpea Quinoa stew

I found this recipe on Pinterest (no surprise there) and wanted to give it a try mostly because I had a can of chickpeas in my cabinet and some leftover ginger from the Asian noodles that I made.  I am completely new to the world of Indian spices, this recipe calls from turmeric, coriander, and ground cloves, spices I don’t have in my cabinet already.  I got them at the bulk bins at Winco because I wasn’t sure if I was going to be using those flavors again.  Side note, for situations like that I would HIGHLY suggest bulk bins as an options for spices.  There is no need to spend $3 on a bottle of a spice you will use once.  I literally spent $0.03 for each, I kid you not.

Anyways, the recipe was a little vague.  From my experiences with it I would suggest using more than a “splash” of oil.  Use a few tablespoons otherwise you’ll just be dumping spices into a dry bottom pan and watching them stick, like I did.  I also didn’t get quite enough lentils (I know those scoopers have measurements on them, I just chose not to pay attention at Winco…) so I think the consistency was a little different because of that.

Here is a picture of the final product: 012

Nothing special looking but it was REALLY good.  Very hearty and filling and I really enjoyed the flavors that it had.  It has opened me up to a whole new realm of spices and I am very excited about it.  The link the the recipe is here so I would give it a try 🙂 hope you enjoy it!

Servings: 4

  • Calories: 286
  • Total Fat: 5.5 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 456 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 16.4 g
  • Protein: 16.1 g