Quinoa and Banana Johnnycakes

Okay, I think these are way more like a pancake and not so much like a johnnycake, but the cookbook called them johnnycakes...so I will too. At first I thought this recipe might be a total and complete flop. I had finished measuring everything out and had mixed most of the ingredients, but when I went to add in the egg, I realized I only had 2 eggs and not 4 like the recipe called for. So I had to take what I had already mixed up and I had to cut it in half. I also just wasn't sure how well the quinoa would taste, especially because its flavor can be overpowering at times. Well, it totally worked out! If I would had the 4 eggs, I would have ended up with 30 johnnycakes. The original recipe said it made 12, and with halving the recipe I made 15! The quinoa and banana johnnycakes (or pancakes) were really good and so much better than I thought they would be. Greg absolutely loved them. I was really happy that they turned out because lately I've been excited about trying new recipes and they turn out to be not so good, and that's a total bummer.

In this new year, I, like many of you, am trying to be healthier. There were just so many sweets during the holidays! Everyday I was exposed to coconut macaroons, chocolate pie, peanut butter and pretzel truffles, pretzel treats, sugar cookies, tres leches cake, See's candies, and so much more! Not that I don't love all these things...but I need a rest from the sugar. I had to go get my 28 week blood glucose test done on Thursday, and I actually may not mind too much if I am positive and have to cut out sweets (and I'm sure I'll change my mind on this if I find out next week that I did test positive)! Anyways, I've started off the new year with some healthier meals. These quinoa cakes are pretty healthy because they are loaded with superfood quinoa and potassium-rich banana. Serve them with some pure maple syrup and enjoy!! Hope everyone has an amazing 2014 - make it your best year ever!

Recipe for Quinoa and Banana Johnnycakes (Pancakes)

INGREDIENTS:
2 cups water
1/2 tsp. salt
1 cup of red quinoa, rinsed well
1 cup of all-purpose flour

3 Tbsp. of granulated sugar
1 Tbsp. plus 1/2 tsp. of baking powder
pinch of salt
1/2 tsp. of ground cinnamon
*3/4 cup of 2 % milk
*1/4 cup of heavy whipping cream
*(or you can use just 1 cup of whole milk)
2 eggs

1/2 tsp. of pure vanilla extract

1/4 tsp. of canola oil
2 ripe to very ripe large bananas, mashed
Oil for cooking the johnnycakes

DIRECTIONS:
Put the 2 cups of water and salt in a pot and bring to a boil. Add in the rinsed quinoa and stir. Then adjust the heat to low, cover, and allow it to simmer until it is fully cooked. Make sure all the water is fully absorbed, remove from heat, and fluff with a fork. Allow it to cool.

Add the flour, sugar, baking powder, salt, and cinnamon to a medium sized bowl. Stir to combine. In a large bowl, add in the milk, cream, eggs, vanilla, and canola oil and whisk well. Add the flour mixture to the bowl and stir until just combined. Add in the cooled quinoa and mashed bananas and mix. Let the batter sit for about an hour.

Brush the surface of a nonstick pan or electric griddle with canola oil or other cooking oil. Once pan or griddle is hot,  scoop up 1/4 cup of the mixture and drop onto the pan. Let cook for 2 - 3 minutes, then use a spatula to check if it is ready to be flipped, and then flip and cook for a 2 - 3 minutes more (or until lightly browned on each side and cooked through). Continue with the rest of the batter.

Serve with your favorite pancake toppings.

Recipe makes 12 - 16. 

Recipe Adapted from: True Food - Seasonal, Sustainable, Simple, Pure by Andrew Weil

Sweet Potato, Black Bean, Corn & Quinoa Patties (or Burgers)

I made these delicious sweet potato, black bean, corn, and quinoa patties a couple weekends ago when Greg & I invited some friends to our house for dinner. I made these veggie burgers for myself, because although I love this turkey burger, I have been trying to cut down on meat lately. So I made the turkey burgers for the men and the sweet potato, black bean, corn & quinoa ones just for me! At dinner, Greg tried one of the non-meat burgers and he really liked them - he even went back for seconds. One of our friends said he absolutely hated veggie burgers and that he has never had one he has liked. He hesitantly tried one, and he was pleasantly surprised - he said "wow, these are actually pretty good!" They are pretty darn good. Our other friend said he would definitely choose to eat them if he were craving healthy, since they are filled with super foods like sweet potato and quinoa. The patties/burgers go really well with chips and salsa. If you are not a fan of the veggie burger, I think you may be pleasantly surprised by these sweet potato, black bean, corn & quinoa burgers. And if you are a fan of the veggie burger, I know you will absolutely love them! Enjoy.

Recipe for Sweet Potato, Black Bean, Corn & Quinoa Patties (or Burgers)

INGREDIENTS:
1 rather large (about 1 pound) sweet potato, cut in half and then lengthwise
1 15-ounce can of black beans, rinsed and drained very well
1/2 cup of fresh corn kernels (from one ear of corn)
1 Tbsp. of super salsa that has been strained of all liquid

2 1/2 tsp. of cumin powder
1 clove of garlic, pressed
1/2 tsp. of lime zest
1/4 cup of cooked quinoa
2 Tbsp. of toasted pumpkin seeds
A pinch of freshly ground black pepper
1/4 tsp. of kosher salt
1/8 tsp. of cayenne pepper
1 cup of finely crushed salted tortilla chips
Baking spray
Freshly squeezed lime juice

DIRECTIONS:
Preheat the oven to 350 degrees. Place the sweet potato pieces skin side up on a baking sheet and cook for 25 - 30 minutes. Remove from oven, prick with a fork to make sure they have softened, then transfer to a plate to cool.

While the potato is cooling, cook the quinoa according to package directions. Then remove from heat and fluff with a fork.

Once the sweet potato has cooled, peel and discard the skins of the potato and place the potatoes into a large mixing bowl. Add in the drained black beans, corn, salsa, cumin powder, garlic, lime zest, cooked quinoa, toasted pumpkin seeds, black pepper, salt, and cayenne pepper. Use a potato masher to mash all the ingredients together until they are well incorporated. Add in the crushed tortilla chips and use a spoon to mix. Cover the bowl and put it into the fridge for about an hour, a little more if possible.

Use your hands to form the mixture into about 10 patties. Place the patties on a lightly oiled baking sheet and place in the fridge for 30 minutes. Take out of the fridge and squeeze a little bit of lime juice over each one.

Heat an electric skillet to 350 - 400 degrees. Preheat the oven to 300 degrees. Spray the skillet with baking spray and also spray a couple of the patties with a little baking spray. Place the patties spray side down onto the hot skillet and cook for 3 - 4 minutes. Spray the tops of the patties that are cooking with a little baking spray, flip over, and allow to cook for another 3 - 4 minutes. Then transfer the patties to another baking pan that is lightly oiled and continue cooking the rest of the patties on the electric skillet. Once all the patties have cooked on the skillet and they are on the baking sheet, transfer to the oven to allow them to get a little more crispy. Cook 8 - 10 minutes per side, remove from oven, and serve.

Assemble burgers. Put one patty on a toasted bun, top with pepper jack cheese, avocado slices, sliced tomato, sour cream, and super salsa. Or serve without a bun and dip it in some mashed avocado, super salsa, and sour cream. Either way, make sure to serve it with some chips & salsa on the side. Yum!

Recipe Adapted from Cookie and Kate & The Fig Tree Blog

Quinoa, Corn & Black Bean Wraps (or dip)

The other week I went over to a friend's house for a quick visit. She had made a yummy quinoa dip that we ate with chips, and she told me she would email me the recipe. I made the dip at the beach for lunch two times, and then this week I made it for dinner - but I served it in tortillas to make wraps. After making it for dinner, I planned on taking a picture the following day for the blog. Well, Greg had eaten the rest of it for lunch - so I had no picture, unless I wanted to take a picture of the empty bowl he left out...!

I decided to make it again this weekend. Luckily it's really easy to make and doesn't take much time to prepare. I love this meal because it's super healthy and filling. You can serve it for dinner or you can serve it as an appetizer with chips. Greg and I ate it with chips yesterday for lunch. It makes a lot, so if you make it as a dip, consider serving it at a party! Enjoy.

Recipe for Quinoa, Corn & Black Bean Wraps (or dip)

INGREDIENTS:

We ate the meal as a dip for lunch the next day! 

1 cup of quinoa, cooked and cooled
2 cans of black beans, drained of juices
Corn kernels from 3 medium ears of corn
3 limes, juiced
1 tsp. of olive oil
1/4 tsp. of kosher salt
1/8 tsp. of cumin powder
a few grinds of freshly ground black pepper
3/4 cup of fresh cilantro leaves, torn in smallish pieces
1 cup of cherry or grape tomatoes, halved
1 - 2 avocados, chopped in 1-inch chunks
6-inch soft flour tortillas (if doing wraps)
Your favorite tortilla chips (if making as a dip)

DIRECTIONS:
Cook the quinoa according to package directions. Once quinoa is fully cooked and drained of excess water, pour it in a separate bowl and set aside to cool.

While quinoa is cooling, use a shearing knife to carefully cut the corn kernels off the cob. Combine the black beans and corn kernels in a large bowl. Once the quinoa has cooled, add it to the bowl with the beans and corn. Add the juice of the 3 limes to the bowl. Add in the tsp. of olive oil. Sprinkle the mixture with the kosher salt and cumin powder. Add in a few grinds of freshly ground black pepper. Add in the 3/4 cup of cilantro leaves. Stir the mixture to combine all of the ingredients. Cover the bowl, and set in the fridge for about 45 minutes (to allow flavors to meld together). Right before serving, chop up the tomatoes and avocado and add to the bowl. Mix.

If serving wraps, spoon 2 - 3 tablespoons of the mixture down the middle of a tortilla. Sprinkle with extra salt, if desired. Fold the tortillas and serve.

If serving dip, sprinkle the mixture with extra salt, if desired. Transfer to a serving bowl and serve with your favorite tortilla chips.

Recipe Adapted from: Foodie Gone Healthy

NOTE:
If you plan on eating more for leftovers the next day, it is a good idea to actually not add the tomatoes and avocados to the entire mixture. Just top the wraps or dip with the tomato and avocado before serving. Tomatoes and avocados don't hold up too well in the fridge overnight! Add extra tomato and avocado the next day before serving again.

*Love quinoa? You might like this CPK-inspired quinoa salad with arugula.*