Amazing Bison-Quinoa-Veggie Meatballs!!!

This is another recipe I adapted from the Whole Foods website. I'm always trying to sneak veggies and whole grains into my meals... and so I thought I'd give these a try. I had never made meatballs before... but I was pretty pleased with my first attempt!

These meatballs were so tender... and tasted so good. The zucchini really kept them moist. The whole wheat pasta I paired them with was excellent as well!

Bison-Quinoa-Veggie Meatballs

Serves 6-8 (depending on portion)

1 Lb Ground Bison, or Ground Beef

3/4 cup of cooked Quinoa

1 small zucchini, grated

1 small carrot, grated

2 cloves garlic, minced

1 shallot, minced

1 small onion, chopped fine

1 Tbsp Soy Sauce

3 Tbsp ketchup

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

2 eggs

Preheat oven to 500°F. Spray a nonstick baking sheet with cooking spray.

In a large bowl, mix all ingredients until well combined. Shape the mixture into approximately 16 balls and place on prepared baking sheet.

Roast until cooked through and golden brown, 12 to 15 minutes.

I served these over this whole wheat flax fettucine, to add extra protein and fiber, with store bought spaghetti sauce.

Sprinkle with parmesan cheese and Parsley and serve hot.

Mediterranean Quinoa Salad

This recipe was inspired by a scrumptious salad I had at one of my favorite restaurants here in Grand Rapids called Marie Catrib's. I ate the salad, and vowed to come up with a recipe that tasted similar. This came really close! I made a light "vinagrette" to mix into this salad... and when I was done I couldn't help but pick at it all day!

I love Quinoa, it is a perfect grain to add protein and fiber... this dish is not only delicious, but extremely healthy as well. This salad can be a main course or a side dish.

Mediterranean Quinoa Salad

-serves 4-6-

(can be used as side or main dish!)

1 Cup Quinoa, rinsed
2 Cups Water
1 Cup chopped Cherry Tomatoes
1 Cup chopped Cucumber
1/2 Cup Chopped Carrot
1/2 Cup Red Onion, chopped
1/2 Can Garbanzo Beans, rinsed
1/2 Can Adzuki Beans, rinsed
20 Kalamata Olives, chopped
2 Tbsp minced Fresh Cilantro
1 Tbsp minced Fresh Mint
1-2 Tbsp minced Fresh Parsley
1/2 Cup crumbled Feta (more or less to taste)
2 cloves Garlic, minced
2 Tbsp. Orange Juice
1/4 Cup Olive Oil
1 1/2 Tbsp Balsamic Vinegar
1/4 Cup Lemon Juice
Salt and Pepper to taste

1. In a saucepan, bring the rinsed Quinoa and 2 cups water to a boil. Reduce and simmer for approximately 20 minutes, or until water is absorbed. Let cool to room temperature.

2. Chop cucumber, carrot, tomato, red onion, kalamata olives, mint, parsley, and cilantro, place in a bowl, and toss to combine. In a small bowl, whisk together garlic, orange juice, olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper.

3. Gently mix the Quinoa in with your veggies. Drizzle your vinagrette and gently mix together. Mix the Feta in, or sprinkle on top.

4. Serve room temperature or slightly chilled. This is great on a bed of greens with pita chips on the side. Or mix in leftover chicken or steak. This can be made vegan by omitting the Feta.

Shrimp Fried Quinoa

Oh I guess you could say I've been on an "Asian" kick lately..... but I'm not getting any complaints! I got the idea for this from my local health food store's website (Harvest Health). Mine ended up being a bit different...but still very tasty.

Quinoa is chock full of protein and fiber- and can be a great substitute for rice. So when I came across the Shrimp Fried Quinoa Recipe, I had to try it. The recipe went together very easily, and my husband ate peas!!! We all really enjoyed this- much tastier than the "fried rice" you get at the take-out places. I will definitely make this again, and will be putting it on file as one of my go-to meals, for when I just don't know what to make! You could definitely use different vegetables as well. (or chicken!)

Shrimp Fried Quinoa

1 cup Quinoa, rinsed (I used half inca red and half regular, for color)
2 cups water
Dash of salt
1 medium onion, chopped fine
2 small carrots, sliced thin
1 cup frozen peas
2 Tbsp Canola oil
2 garlic cloves, minced
1 Tbsp. Fresh Ginger Root, minced
1 1/2 cups thawed pre-cooked shrimp, tails removed, and chopped
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce (I love the stuff!!!)
1/2 tsp Toasted Sesame Oil
1/8 cup white wine

1. In a saucepan, combine salt, quinoa and water, bring to a boil, and then reduce to a simmer for about 20 minutes (until the water has been absorbed). Set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white wine. Set aside.
3. Heat a wok on medium high heat (6-7) add the oil, ginger, garlic, onion, and carrot. Saute until tender, but not mushy. Add the peas, and the shrimp.
4. Add the quinoa, and the sauce, distributing, saute until the shrimp and peas are warmed through- make sure your peas aren't still frozen!!!

Quinoa Porridge with Fresh Fruit

I adapted this recipe from a recipe I found at Noshtopia
Here is my version:

Quinoa Porridge with Fresh Fruit

1 1/4 Cups cooked Quinoa (I used Red Inca to give it some color)
3/4 Cup cooked Amaranth
1/2 Cup cooked Millet

Information on cooking whole grains can be found at Whole Grains Council

2 Tbsp. Butter
2 Cups Vanilla Hemp Milk
3 Tbsp. Agave Nectar (you could also use honey)
2 Tbsp. Brown Rice Syrup (a nice substitute for corn syrup or sugar... but is not quite as sweet)
1 tsp. Cinnamon
1/2 tsp. Vanilla Extract
Fresh Fruit ( I used Bananas and Blueberries)

1. Preheat your oven to 350.
2. Melt butter, brown rice syrup, and agave nectar (microwave or saucepan)
3. Combine melted butter, agave nectar, brown rice syrup, hemp milk, cinnamon, & vanilla, mix
4. Add quinoa, amaranth, and millet
5. Place in baking dish, cover with foil and bake for 35 minutes. (my oven is off, so I had to bake mine longer....I took it out after 35 minutes, removed the foil, and baked for another 20).

Cool, and put in dessert dishes if serving for dessert, and top with a drizzle of agave nectar and fresh fruit before serving. Another great way is warm with a drizzle of heavy cream and fresh fruit.

We ate this for breakfast, a great way to start out your day, with whole grains, fiber and lots of protein. Yum!

I don't know how to put pictures on the computer yet, but when I figure it out (hopefully soon) I will start posting pictures.