Quinoa Tuna Patties

Quinoa Tuna Patties

We were hungry, and I thought fast, and this is what I came up with, “Quinoa Tuna Patties.” Quinoa is a gluten-free whole grain, will actually it has been simulated to be called a whole-grain.

Wikipedia describes quinoa best by saying, ” Quinoa is a species of goose-foot, it is a grain grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal. It is not a member of the grass family, it is closely related to species such as beetroots or spinach.”

Quino Nutrition Label Quinoa is the only eatable plant grown for consumption that has the perfect balance of all 9 essential amino-acids essential for human health. The only other food that is eaten with all 9 amino-acids is beef, poultry, and pork. meat. It also contains some vitamins and minerals as shown in the Quinoa Nutrition label image.

It is recommended to rinse quinoa before cooking it. Why?  Because the seeds are coated with saponin which is  a bitter substance that protects the seeds from predators. However, most packaged quinoa sold in the U.S. has been pre-rinsed, but taking the side of caution is best.

Tuna when purchased fresh will contain between 22 and 24 grams of protein. The “yellowfin” has the most protein from all ocean harvested tuna. If purchasing canned tuna, keep in mind it is pasteurized during the canning process. If the meat is dark, 100 gram serving has 25 grams of protein, were as white meat tuna has 23 grams. Tuna also provides essential amino-acids.

Both quinoa and tuna are secondary sources of energy (complex carbohydrates are first) with their primary purpose, being to build muscle, and protect the integrity and health of human cell tissue.

This meal can also be prepared in 30 minutes and is also considered a Salad as a Main Course, because of having a meat mix in with it.

Now for our featured recipe: Quinoa Tuna Patties, and here is what you will need.

12 to 16 ounces of mixed leafy greens

10 ounces (2 5 oz. cans) tuna

1 or 2 medium eggs

1/4 cup bread crumbs, prepared with toasted sourdough bread

1/8 teaspoon Himalayan salt

1/2 teaspoon garlic powder

1 cup mixed vegetables

2 to 3 tablespoons avocado oil

Vinaigrette for leafy greens to follow.

Mixing ingredients for - Ouinoa Tuna PattiesCook quinoa according to package instructions and set aside. While you are cooking the quinoa, heat some water to boiling, place frozen mixed vegetables into a large bowl and pour hot water over them for about 2 minutes, or until thawed out. Drain off water and set aside.

Open the cans of tuna and drain off water. In the large bowl with vegetables add tuna, eggs, salt, garlic, and bread crumbs. Mix together until well incorporated.

frying tuna patties in avocado oilYou and either form a ball of tuna mix with your hands and fry in a large heated skillet with avocado oil or as we used a cookie cutter, to form the tuna patties. We only used one egg, therefore it did not hold together well. Next attempt at this meal, we will use two eggs and possibly 1/3 cup of bread crumbs. Cook on both sides just enough to warm the ingredients and cook the eggs, about 2 minutes on each side.

Plated Quinoa Tuna Patties Mix in a small jar 1/4 cup ginger syrup (purchased at Natural Grocer’s, or your favorite health food store), 4 tablespoons avocado oil ( a 1 litter bottle at Costco is $9.79 – 2014) and 2 tablespoons rice vinegar. Place lid on jar, and shake. Plate leafy greens, drizzle vinaigrette over greens and top with a Quiona Tuna Pattie, and serve.

What Others are Writing About Across the Web:

Spicy Chorizo and Bean Soup

Spicy Chorizo and Bean Soup

When we were living down in Mexico, I learned to love chorizo. That was a time before we all knew what processed foods were really doing to us. But since a few years ago, we have learned to eat healthy, and we really try to walk that road. Though you can splurge a little now and again. That piece of so wanted “Double Fudge Cake” is okay to eat.

The point I guess I am trying to make, is chorizo isn’t really good for you. It’s really overly greasy, and a heart attack waiting to happen. But today we splurged, we had been saving up, and the chorizo was our piece of “Double Fudge Cake.”

There can be some good to say about that chorizo though, and here it is.

The Mexican style chorizo in this soup provides 24.1 grams of protein per 3.5 ounce serving, and because chorizo is made from animal sources — beef and pork — it contributes essential amino acids required for tissue repair and food breakdown. One serving of chorizo sausage (3.5 oz.) contains 0.6 mg of thiamine, or vitamin B-1. The thiamine in this food allows your body to more effectively use certain amino acids, and it helps convert food to energy.

To boost your intake of this vitamin even more, serve chorizo with a side of lentils, pinto beans or black beans. The 3.5 oz. serving of chorizo also has 2 mcg of vitamin B-12, a nutrient that plays an important role in nerve function.  A serving of chorizo contains 21.1 mcg of selenium, a significant portion of the suggested intake of 55 mcg per day. The selenium available in the sausage creates antioxidants, which ward off damage often triggered by free radicals.

Here is what you will need to prepare the soup that is very nutritious and sure to warm your insides:

ingredients for Spicy Chorizo and Bean Soup

1 large white onion, finely sliced

2 cloves of garlic, finely chopped

1 tsp. of smoked paprika

2 celery stalks, cut into fine slices

2 roman tomatoes, quartered and cut into chunks

1-16 oz. can pinto beans, drained

Black pepper

4 cups chicken stock

½ lb. beef chorizo, torn into small chunks

2 tbsp. of olive oil

chopped tomatoes, onion, celery and garlic

First dice the onions and celery. Then quarter and chop the tomatoes, and mince garlic. Set all of that aside.

pulling apart beef chorizo with hands

Remove the casing from the chorizo and pull it apart into small pieces.

frying beef chorizo

In a medium stock pot over medium-high heat, heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp about 2 to 4 minutes.

soaking up fat from chorizo

Using a slotted spoon, spoon out chorizo onto a paper towel lined plate, and set aside.

adding tomatoes

Lower the heat to medium and add 1 tablespoon of olive oil and heat. Now add the chopped onion, and celery. Fry while stirring until tender, about 6 to 8 minutes. Next add chopped garlic and smoked paprika and mix in well, frying another 1 to 2 minutes. Add chopped tomatoes and mix in well.Fry for another minute.

adding beef broth

Next add the beef stock and chorizo. Bring to a boil, turn heat down, and simmer for 10 minutes.

adding pinto beans

Next add drained pinto beans, and cook for about 5 minutes.

Serve warm in soup bowls and spoon sour cream on top and sprinkled with chopped cilantro.

What’s your favorite not so healthy food to splurge with now and again?

 

What Others are Saying About Chorizo: