Freebee Tips just for you

I give a lot of tips and tricks on how to make cooking at home a less tedious affair. One tip I give a lot, is make enough brown rice or quinoa for a whole week, because you can use it in all kinds of easy prep dishes. 
The actual waiting for the quinoa/rice to cook is what takes the longest, so i say get it done once and store the rest. For the purpose of this post, i'm going to just talk about quinoa

A serving size of quinoa is only 1/4 cup...we can see how much nutritional value it has in the chart above. But like everything, it must be consumed in moderation.

if we make it meal to meal, we're actually more inclined to overeat, because we haven't trained our brains to think about meal prep for the next day. Also, we feel like we're wasting food if we see another 1/3 cup of quinoa just sitting on the stove.

But if you make 1 cup of quinoa, you've got 3 CUPS of cooked rice/quinoa ready to go. A) you know you won't be able to eat 3 cups of it so you'll automatically save it B) now you can precisely measure out how much you're eating in each sitting because you know how much your have C) you're less likely to go out and buy a meal the next day because you've got something to work with at home...thus, saving you money and time


Here's some of the many things you make can do with cooked quinoa

Veggie Burgers
Stir Frys
salads 
soups
scrambles
risotto
toppings
Puddings & other desserts
stuffings

and the list goes on...i could write a whole book dedicated to quinoa recipes

Here's a Quinoa Lentil Burger as the recipe of the month

Ingredients: 
(should make about 3 patties)
1/2 can Organic canned Lentils drained and rinsed 
1 cup cooked quinoa
2 cloves garlic, grated
2 tbsp yellow onion, grated
1 tbsp sesame oil
2 tbsp gluten-free soy sauce
2 tbsp flax meal
3 tbsp cold water

Directions:
-mix the flax meal and water in a small bowl and set aside...The flax and water will congeal into a gelatinous binder. this will be your egg replacer
-In a mixing bowl, mash the lentils, onion, garlic, and quinoa together with a fork
-After the mixture is roughly all mashed together, add the soy sauce and flax egg replacer...continue mashing with the fork. We don't want the lentils to be completely pureed because the burger will become too mushy
-Form the burger patties as shown in the picture below. Brush the sesame oil onto each side of the burgers

-heat a skillet on medium high, spray with cooking spray
-Cook the patties and flip them until there is a slight brown color on each side

Because this burger has a bit of an asian flare, I would serve it on a sesame seed bun with avocado, cucumber, and cabbage tossed in equal parts siracha, soy sauce, and agave....YUM

ENJOY!

**Disclaimer: I was totally experimenting during this recipe so my proportions might be a little off...you know what a burger is supposed to look like. as long as it doesn't crumble apart or ooze into a flat pancake...you're on the right track ;-)