Tag Archive | Quinoa

Quinoa Kale Cheese Patties

quinoa kale cheese patties


For my Quinoa/Kale fans!! Thought you guys might like this one!

Jenn Abadie Scioneaux

2 ½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ purple onion
½ cup chives, chopped
½ cup Parmesan, grated (OR MORE)
2 cloves garlic, minced
¾ cup finely ground bread crumbs
2 Tbsp coconut oil plus more for frying
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place clean skillet on medium heat and add enough oil to coat bottom of pan.
Form patties, Fry until golden brown on each side, approximately 5 minutes per side.



Spicy Mexican Quinoa Casserole

spicy mexican quinoa cassarole

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2 cups cooked quinoa (about 1 cup/6 oz/170 gr of uncooked quinoa)
1 medium onion, minced
1 clove garlic, minced
1 8 oz / 225 gr can tomato sauce
1 medium tomato, diced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon olive oil
pinch of red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon fine grain sea salt
ground black pepper
2 bell peppers, chopped (I used one red and one yellow)
1 cup / 4 oz / 113 gr Mexican cheese (or sharp cheddar or vegan cheese), shredded
handful spring onions

Preheat oven to 375°F (190°C) and lightly grease a 8×8 baking dish.
In a skillet over medium heat add oil, garlic and onion. Saute’ for about 3 minutes.

Add chopped tomato, tomato sauce, red pepper flakes, jalapenos, salt and pepper. Stir and let simmer on low heat for 7 minutes.

In a dry nonstick skillet over medium high heat, toss and toast quinoa with cayenne pepper, chili powder and cumin for 2 minutes. Taste and season with salt. Set aside.

In the same skillet over medium-high heat, place the diced peppers and DO NOT stir. This allows the peppers to get the brown roasted look on the outside. Wait for 2 to 3 minutes before stirring, then let them roast for another 2 minutes before removing from the heat. Set aside.

In a large bowl combine tomato mixture, quinoa, ½ of the shredded cheese and ½ of the bell peppers.

Transfer quinoa mixture to baking dish, top with remaining bell peppers and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

Remove from the oven and garnish with green onions.
Serve with tortilla chips, salad, sour cream or just eat it plain.

Nutrition facts

One serving of Spicy Mexican Quinoa Casserole (which is very filling) scores 247 calories, 11.8 grams of fat, 25.8 grams of carbs and 10.4 grams of protein.



Blackened Chicken, Lime Cilantro Quinoa and Avocado cream sauce

blackened chicken lime cilantro quinoa


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Serves 4
2 Boneless Skinless Chicken Breasts
1 Teaspoon Paprika
¼ Teaspoon Salt…
¼ Teaspoon Pepper
¼ Teaspoon Cayenne Pepper
¼ Teaspoon of garlic Powder
1 Teaspoon of Olive Oil
2 Cups of Chicken Stock
1 Cup of Quinoa
Juice and Zest from one key lime
A Dash of Salt and Pepper
2 tsp Cilantro, chopped
1 avocado
3 Tbsp greek yogurt
Mix the dry seasonings in a small bowl. Season both sides of each chicken breast.
Add t olive oil to a skillet. Heat the olive oil over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side covered.
Avocado sauce>> Mix avocado, greek yogurt, dash of salt and pepper in blender till smooth.
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat and simmer for ten to fifteen minutes with the lid on, until all the liquid has been absorbed.
After the chicken breasts have cooked, remove them from the pan and let them rest for six minutes before slicing them.
Toss Quinoa in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
Serve the sliced chicken breast on top of the quinoa. Add avocado sauce on top. Enjoy

Becca’s Mac-N-Cheese Quinoa

mac and cheese quinoa



10 club crackers
1 small onion, diced
1tsp Garlic powder
2 cups Quinoa ( be sure to rinse well, making sure water runs clear)
2 cups water
2 cups chicken stock
1/4 cup butter
1/4 cup flower
2 cups milk
salt and black pepper to taste
8 oz sharp cheddar cheese, shredded
4 oz mozzarella cheese, shredded
1Tbs butter


1-Preheat oven to 375 degrees

2-Pound crackers in ziplock bag until fine ( kids loved this part)

3- Heat olive oil in pan, add onion and garlic powder, cook about 5 mins until onions soften.

4- Add quinoa, chicken stock and water to the pan. Simmer and cover. Cook until quinoa is tender, around 10 mins

5- Heat 1/4 cup butter in saucepan over medium/low heat. Add flour, cook and stir to form paste. Slowly whisk in milk, season with salt and pepper. Simmer until thickened. Remove from heat and stir in cheese mixture little by little, until combined. Stir cheese sauce into quinoa mixture

6- Melt 1 TBS of butter in separate skillet and and toast fine crackers

7- Put quinoa mixture into a glass baking dish, top with cracker topping and place in oven for about 20 mins until golden brown
*Note: may be soupy at first but will firm up while in oven

8- Remove from oven, let cool 5 mins before serving. Pair with your favorite salad and enjoy!!!