In there, you’ll find:
- 3 medium potatoes
- At least a cup of leftover quinoa
- Close to a cup of steamed broccoli
- Thinly sliced raw red onions (because I like those in and on everything)
- Chili powder, salt & pepper
- Pace picante
Low fat, very filling, nutritionally diverse, and yummy.
Just make sure you don’t skimp on the salsa.
Early in the evening…
Stir fry it with spicy orange sauce
And some soy “pork” nuggets
Make it nice & spicy
Early in the evening
(Note: I’m trying to eat healthier now, so I wouldn’t use such a sugary sauce with so many artificial ingredients. But that’s what I had on hand then).
Katherine made these yummy burgers from leftover quinoa, and I can’t wait until we have them again.
- Canned black beans, rinsed
- Slightly less quinoa than beans (3/4th the amount, roughly)
- Teriyaki, for consistency and flavor.
Smoosh the beans and quinoa together thoroughly, adding teriyaki as needed.
Form into BIG patties and cook in a pan coated lightly in olive oil. Cook about 10 minutes on medium heat, flipping about halfway through.
These have a moist, soft consistency, a subtle quinoa flavor, and lot of heft. As big and hungry as I am, I could never eat more than one at a meal.
They taste great with flavorful sauces, sweet and spicy pickles, crisp lettuce and onion, ore whatever you like on your burger.