Most people drown their quinoa in too much water or stock when cooking. Check out the best way to retain the nuttiness of the grain following the method below. Add a few grilled ingredients, nuts and fresh herbs, and it’s a powerhouse dish that covers all the bases for a healthy cancer-fighting meal.
Using fine sieve, thoroughly rinse quinoa under cold running water. Place in dry heavy saucepan. Heat over medium heat, stirring to dry grains, about 3 to 5 minutes. Add water or vegetable stock. Be careful, as it will sizzle and splatter. Reduce heat to medium-low. With lid ajar, cook quinoa for 15 minutes or until liquid has evaporated.
Fluff with fork when done and spread out in baking dish to separate grains and to prevent them from sticking. Slightly dry and cool to room temperature.
Meanwhile, combine dressing ingredients except oil in small heavy saucepan. Boil over high heat and reduce until thick and syrupy. Remove. Cool. Strain into small bowl. Whisk in olive oil.
Measure out remaining ingredients, stirring apple into lemon juice to prevent it from browning. To assemble, place quinoa in large serving dish. Add chickpeas, cabbage, apple (discard lemon juice) and spring onions. Drizzle with dressing and gently toss to coat. Sprinkle with almonds and parsley.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.