Quinoa Breakfast Hash Browns ala ~DKBB~

Quinoa Breakfast Hash Browns ala ~DKBB~

(adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming)

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any kind will work)
2/3 cup water

(or you can use leftover cooked quinoa)
3 cups peeled and grated raw potato (or 3 cups thawed shredded hashbrowns)
2 large eggs

¼ cup onion, minced -and/or-

¼ cup green pepper, minced -and/or-

1 small can green chilies* (well drained­) -and/or-
2 to 4 Tbsp. crumbled cooked bacon -and/or-

2 to 4 Tbsp. crumbled cooked chorizo or sausage

1 teaspoon fine grain sea salt
½ teaspoon pepper
2 Tbsp. butter (or you can use bacon grease)
2 green chopped onions (for garnish)

• Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool. (Or, skip all this if you are using leftover quinoa.)
•  In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture. 

* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).

Southwest Black Bean & Corn Quinoa

Southwest Black Bean & Corn Quinoa ala ~DKBB~

(original recipe by Lindsay McSweeney in the Feb/Mar 2014 Simple & Delicious magazine)

2 Tbsp. canola oil

1 medium onion, diced

1 medium red pepper, diced

1 celery rib, diced

2 tsp. chili powder

⅛ tsp. cumin

⅛ tsp. turmeric

⅛ tsp. coriander

¼ tsp. salt

¼ tsp. pepper

2 cups vegetable broth

1 cup frozen corn

1 cup quinoa, rinsed

1 can (15 oz.) black beans, rinsed and drained

Dried cilantro (or you can use fresh minced) to taste

• In a large skillet, heat oil over medium heat; add onion, red pepper, celery, and seasonings; sauté and stir 5 to 7 minutes or until veggies are tender.
• Stir in vegetable stock and frozen corn; bring to a boil.
• Stir in quinoa; reduce heat and simmer, covered, 12 to 15 minutes or until liquid is absorbed.
• Add black beans and cilantro, heat through, stirring occasionally.
• Garnish with fresh cilantro if desired.
• Serve with warm corn tortillas.