All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

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Take that buffalo chicken wing and stick it in a bell pepper. These buffalo chicken and quinoa stuffed bell peppers are the best of both worlds.

If my childhood self could see me now, I would be in disbelief in the things I eat today. Tacos with more than meat and cheese inside of them, salad or rather any vegetable that isn’t carrots or corn, and stuffed peppers!? The horror! To make things even worse these are Buffalo chicken wing inspired and childhood me could not handle spicy foods (although I imagine I was not alone in this as a child).

Thankfully my taste buds have grown up along with the rest of me over the years because these stuffed bell peppers taste just like they were stuffed with buffalo chicken dip, along with some celery, carrots, and quinoa. Stuffed peppers are just so versatile and can be stuffed with just about anything as I have also made Greek stuffed peppers and need to also try a sloppy joe stuffed peppers recipe.

I baked these in one of the pans from a new 4-piece Baker’s Secret Bake & Serve set, which comes in 3 colors (mine’s blue) and includes a 2 quart square pan, 3 and 4 quart rectangle pans, and a 9″ pie pan. And now you can have a set of your own cause I’m giving one away!

This pan goes from oven to table eliminating the need for another dirty dish, has durable non-stick coating, is lightweight, nests together, is oven and dishwasher safe, and comes with a lifetime warranty. Use the Rafflecopter widget located at the end of this post to enter. Open to residents of the U.S. and Canada.

Two years ago: Spinach Dip

Three years ago: Bananas Foster Pancakes

Four years ago: Christmas Red Velvet Mug Cake

Five years ago: Spinach Artichoke Dip

BUFFALO CHICKEN & QUINOA STUFFED PEPPERS

Serves 4

Ingredients:

1/2 cup uncooked quinoa

4 medium bell peppers, assorted colors, tops sliced off and seeds removed

2 Tbsp unsalted butter

1/2 large yellow onion, diced

2 garlic cloves, minced

2 celery stalks, diced

2 large carrots, peeled and diced

1/2 lb. ground chicken breast

Salt and pepper to taste

4 oz. reduced fat cream cheese

1/4 cup hot cayenne pepper sauce

1/4 cup Ranch dressing

1/4 cup crumbled blue cheese, plus more for serving

1 cup water

1 green onion, sliced

Directions:

1. Preheat oven to 375 degrees.
2. In a medium pot, cook quinoa according to package directions. Once done, remove from heat and set aside.
3. In a large pan over medium-high heat, heat the butter until melted. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for 1 minute. Add celery and carrot and cook 4 more minutes. Remove from pan and set aside.
4. Return pan to heat and add the remaining tablespoon of butter. Add chicken and crumble. Season with salt and pepper and cook until no longer pink. Return the vegetables to the pan. Stir in cream cheese, hot sauce, and dressing, and cook for another 2 minutes. Remove from heat and stir in the quinoa and blue cheese.
5. Place the peppers in a 2.5 quart baking dish. Divide filling equally between the peppers, replace lids, and pour water into the bottom of the dish.
6. Bake for 50-60 minutes or until most of the water has evaporated and the peppers are starting to brown. Serve topped with green onion and additional blue cheese.

Source: Adapted from Greek Stuffed Peppers.

Disclosure: I was compensated for this post by 3rd Floor Social on behalf of Baker’s Secret and World Kitchen. All thoughts and opinions remain my own.
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Get yours bowls ready for something other than cereal for breakfast – breakfast burrito bowls with all kinds of deliciousness!

Today a group of bloggers and I are surprising Audra (The Baker Chick) with a virtual baby shower to celebrate the impending arrival of her baby girl! I swear, Audra makes being pregnant look as cute as can be. Is that weird to say? But seriously she’s definitely one of those women who seem to glow. Although I have never met her in person, I’ve been following her blog since the dark ages and couldn’t be more excited for her family and their latest addition. To celebrate, since Audra often posts killer brunch recipes, this virtual baby shower is chock full of recipes perfect for your next weekend brunch.

In the creation of my dish, I took the opportunity to utilize some of the latest additions to the OXO family, and was inspired to create a breakfast quinoa burrito bowl. You know how unless your bag of quinoa reads “pre-washed” you are supposed to wash it? Yea I don’t rinse it either. But now that I have the OXO Rice & Grains Washing Colander I have no excuse because it has small enough holes so that the grains don’t fall through like they would in my regular colander. Then I utilized the Grape & Tomato Cutter to quickly quarter a pint of grape tomatoes and the Adjustable Hand-Held Mandoline Slicer to perfectly slice an avocado. I actually have a heavy-duty weapon-of-mandoline already but I rarely pull it out because it’s so big! This little guy was great.

But all those components are just the tip of the iceberg for these breakfast burrito bowls. In addition to the quinoa, tomatoes, and avocado, there is also crispy baked breakfast potatoes, spicy chorizo, black beans, cheese, and a fried egg – creating the ultimate breakfast burrito bowl! No sauces needed, because who needs condiments when you can have a runny yolk? I served this for brunch last weekend and my boyfriend said it was one of the best things I’ve made recently. So go ahead, dive in!

Don’t forget to check out the rest of our Audra’s Shower menu!

Eggs Benedict Poutine from Warm Vanilla Sugar

Breakfast Quinoa Burrito Bowls from The Spiffy Cookie

Blood Orange Pancakes from Keep It Sweet Desserts

Naked Salted Caramel Layer Cake from Girl Versus Dough

Lemon Poppy Seed Loaf Cake from Steph’s Bite by Bite

Meyer Lemon Cheesecake from Eats Well With Others

Berry Cream Cheese Pastry Swirls from Bake or Break

One year ago: Slow Cooker Chicken Gyros

Two years ago: Smoked Sausage with Peppers and Onion

Four years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Five years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

BREAKFAST QUINOA BURRITO BOWLS

Serves 4

Ingredients:

1 cup uncooked quinoa, rinsed and drained

2 cups water

1 lb. ground chorizo

4 eggs

1 can black beans, drained and rinsed

1 avocado, peeled and sliced

1 pint cherry tomatoes, quartered

1/2 cup shredded cheddar cheese

POTATOES

1-1/2 lb. russet potatoes, peeled (if desired) and sliced into 1/4-inch strips

1-1/2 Tbsp olive oil

3/4 tsp seasoned salt

1/2 tsp pepper

Directions:

1. Pre-heat oven to 425 degrees. Line two baking sheets with aluminum foil and place a wire rack on top of each. Spray the rack with nonstick spray.
2. In a large bowl toss the fries with olive oil. Add the seasoned salt and pepper and arrange the fries in single layer on the prepared baking sheets. Bake for 20 minutes, flip over each fry, then bake for another 15-20 minutes or until desired doneness.
3. About 15 to 20 minutes before the potatoes are ready, prepare the quinoa. Rinse and drain quinoa. Add to a medium pot along with water. Bring to a boil, cover, and cook for 15 minutes.
4. Place a skillet over medium-high heat and add the chorizo. Cook until completely browned, remove from pan, and cover with foil.
5. Wipe most of the grease from the pan and return to medium heat. Crack eggs into the pan and cook until the whites are set.
6. To assemble, divide potatoes, quinoa, chorizo, black beans, avocado, and tomatoes into 4 bowls. Top with cheese and an egg. Serve immediately.

Source: Bowls adapted from my Slow Cooker Salsa Verda Burrito Bowls. Potatoes adapted from Slim Jim Fries.

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Lately, as I have been spending the majority of my free time traveling on the weekends and painting/packing on weeknights, cooking dinner has been pretty low on the priority list since we often are not getting home before 9 pm. I’ve thrown together random leftovers, ordered pizza, and picked up fast food more often than ever. Let’s not even get into the last time I went to the gym (over a week which is rare for me). However, being that I have a fairly well stocked kitchen from the pantry to the freezer, I need to focus more attention on cooking with what I have in an effort to minimize what needs to be moved to the new house. One night when we didn’t paint at the new house but instead stayed at home and packed, I was able to throw together these acorn squashes stuffed with an array of things I already had on hand. With quinoa, broccoli, dried cranberries, and pepitas, these squashes are a savory kitchen sink recipe. I even got to use fresh sage from my indoor plant (that sadly suddenly died thereafter).

Meanwhile, I recently heard through the blogger grapevine that Google is “rewarding” posts that are recipe only and do not contain stories or commentary because according to them readers want recipes, not stories. While I have no intention of keeping quiet and posting recipes only (because I do what I want!), I cannot say that I am shocked by this claim. I’ve already had more than one friend express their dislike of bloggers and their “stories” and their annoyance at having to scroll through several paragraphs and pictures before finally reaching the recipe. I think this phenomenon may be directed more towards the person who stumbles upon a blog’s recipe through Pinterest, Google, etc. and truly only wants the recipe. But for the readers and followers, most of the time you are here because of the stories! Granted, sometimes my stories may be mundane (such as today’s about how I am painting my life away) but it’s what’s going on in my life and is a little back story to the recipe I shared. So unless you protest, I will continue to let my fingers run free across the keyboard.

One year ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Two years ago: Homemade Whole Grain Pancake Mix

Four years ago: Breakfast Pizza

Five years ago: Baked Oatmeal

ACORN SQUASH STUFFED WITH QUINOA PILAF

Serves 4

Ingredients:

2 medium acorn squashes, cut in half length-wise and seeds removed

1 Tbsp olive oil, divided

Salt and pepper to taste

1/2 cup uncooked quinoa, rinsed

1 cup reduced sodium vegetable broth

1/2 finely chopped yellow onion

1 cup chopped broccoli

1/4 cup sliced toasted almonds

1/4 cup roasted pepitas

1/4 cup dried cranberries

1 Tbsp fresh sage, chopped

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 teaspoon of olive oil then sprinkle with salt and pepper. Place flesh side down on prepared baking sheet, and roast for 40 minutes.
3. Meanwhile, combine quinoa and broth in a medium pan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes or until broth is absorbed, and quinoa is nice and fluffy.
4. While quinoa is cooking, place olive oil in medium skillet pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add broccoli and cook for another 5 minutes or until tender. Remove from heat, and set aside.
5. When quinoa is done cooking, stir in onion mixture, almonds, pepitas, cranberries, and sage. Season with salt and pepper to taste.
6. When squash is cooked, remove from oven and place each piece on a plate. Scoop about 1/2 cup of quinoa pilaf mixture in to each squash half and serve.

Source: Inspired by EA Stewart.

Skip the take out and make burrito bowls at home with this easy recipe for a slow cooker salsa verde burrito bowl, made with quinoa, black beans, corn, and avocado.

I dislike college football games that are not on Saturdays. While I adore watching soccer, the main reason I am more devoted to college-level American football is because it’s easier to manage into my schedule, as I can set aside one day a week for 3 months. While some teams have always have had games on Thursday, most are on Saturday. Week one this year however is all over the place with games last night (and the B1G conference is off to a 0-2 start), tonight, Saturday, Sunday, AND Monday. I hope this doesn’t become a thing because I prefer being a couch potato for the entirety of Saturday, watching every game that I can lay my eyes upon and stuffing my face with glorious football worthy foods.

Thankfully I make some awesome eats for football for those of you who could care less about and are just here for the food. Heck who am I kidding? One of the best parts about this time of year is all the food! The recipe I am sharing today may not be typical tailgating food but I bet if you serve this juicy slow cooked salsa verde shredded chicken as a burrito bowl bar at a home viewing it will be a hit. Even better is you use an Authentic Salsa Verde Recipe. Or if you prefer red meat try a steak quinoa bowl.

Top some quinoa (or rice if you prefer) with black beans, corn, avocado and some tender, salsa verde shredded chicken. While the chicken cooks you can easily prep the rest of the components, allowing you to spend more time with friends, family, and/or the TV. Go team!

One year ago: Corn Frittata with Asiago Cheese

Three years ago: Chicken Salad with Grapes, Apple, and Pecans

SLOW COOKER SALSA VERDE BURRITO BOWLS

Serves 4

Ingredients:

1 onion, diced

12 oz. jar salsa verde, or use a homemade Authentic Salsa Verde Recipe

1.5-2 lb. boneless skinless chicken breasts, fat trimmed

2 cups cooked quinoa

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

1 (15 oz.) can corn kernels, drained and rinsed

1 avocado, diced

1/2 cup queso fresco

Fresh cilantro, for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion evenly on the bottom, lay the chicken on top, and pour the salsa over the chicken. Set on low and and cook for 4-6 hours, or until cooked.
2. Remove the chicken, shred using two forks, and stir back into the salsa-sauce.
3. Into four bowls, divide the chicken, quinoa, black beans, corn, and avocado. Top with queso fresco and cilantro. Serve immediately.

Source: Heavily adapted from Slow Cooker Shredded BBQ Brisket.

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Oh Sriracha. For spice lovers this condiment has quickly become a staple item in the kitchen and has been mixed into just about everything you can imagine. One of my favorite adaptations is sriracha ketchup. While I do like spice, I tend to weigh in more towards to medium side and this combo finds that happy medium that I prefer. Normally I just whip it up myself, but Red Gold recently took it upon themselves to fill a need and went ahead and bottled it for the masses. Which means I then had to use it in a summer grilling recipe for your viewing and devouring pleasure. These honey-sriracha ketchup marinated chicken tenders are grilled and then served over a bed of kale-quinoa. Then drizzle with some lime yogurt sauce, which pairs with the sriracha just as well as blue cheese/ranch and Buffalo sauce. I think it should be a thing.

Also of note, for the third year Red Gold is hosting its popular Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page and is giving away a Large Big Green Egg as well as insulated tote bags. Note the date: TODAY IS THE LAST DAY! Click HERE to enter.

One year ago: Black Cherry-Peach Crisp Ice Cream

Two years ago: Greek Yogurt Everything Bagels

Four years ago: Cosmic Brownies

HONEY-SRIRACHA KETCHUP GRILLED CHICKEN

Serves 3-4

Ingredients:

CHICKEN

1-1.2 lb. chicken tenders

1/2 cup Red Gold’s sriracha ketchup

1/4 cup honey

LIME YOGURT SAUCE

1/2 cup plain Greek yogurt

1 Tbsp fresh lime juice

1 tsp minced cilantro

KALE-QUINOA

2 cups water

1 cup uncooked quinoa

1 cup packed chopped kale

Directions:

1. Place chicken in a large shallow bowl (or a gallon zip-top bag).
2. In a separate bowl, whisk together the sriracha ketchup and honey. Pour over chicken and cover with saran wrap (or seal closure), and refrigerate 8 hours or overnight.
3. In a small bowl whisk together the yogurt, lime juice, and cilantro. Cover and refrigerate until ready to use.
4. After 8 hours (or the next day) preheat grill to medium-high heat.
5. While the grill heats, add water, quinoa, and kale to a sauce pan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15-20 minutes or until all liquid has been absorbed. Set aside.
6. While the quinoa cooks, cook chicken on grill 4-5 minutes a side, or until cooked through.
7. Serve chicken over quinoa and drizzle with yogurt sauce.

Source: The Spiffy Cookie original

Disclosure: I was provided with a variety-pack of tomatoes that includes Red Gold’s New Sriracha Ketchup and an insulated tote bag. I was not otherwise compensated for this post. All thoughts and opinions are my own.

Pump up your usual homemade granola bars with the addition of quinoa. You can mix in whatever accompaniments you desire but this time I went with coconut and almond.

When it comes to traveling, I never skimp out on the food experience part. This fact however is the very reason my pants are a bit too snug these days after a summer of travel, eating my weight in local fare, and not working out as much. Of course when I do work out I have pumped up my squats so that’s not exactly helping my thighs and behind fit into my pants either but at least that’s a more productive flux.

Now that my calendar is starting to calm down a little bit (not completely mind you), I am making more of an effort to pay attention to what I eat. Granted, that doesn’t mean I don’t have full-fat ice cream solidifying in my freeze as we speak/read (and will be sharing tomorrow) but it does mean that during my latest rendition of homemade granola bars I decided to pump up their nutritional value a bit with the addition of quinoa.

Four years ago: Brownie Fruit Pizza

NO-BAKE COCONUT ALMOND QUINOA GRANOLA BARS

Makes 1 dozen bars

Ingredients:

BARS

1/4 cup coconut oil, soft but not melted

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy natural almond butter (or homemade)

1 tsp vanilla extract

1 cup gluten-free quick oats

1 cup uncooked quinoa

1 cup shredded coconut

1 cup chopped dried fruit (I used dates and cherries)

1/2 cup chopped almonds

TOPPING (optional)

1/4 cup dark chocolate chips, melted

Coarse Sea salt

Directions:

1. Line the bottom and sides of an 8 x 8 inch baking pan with parchment paper, set aside.
2. In a large sauce pan, add coconut oil, brown sugar, honey and nut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, quinoa, coconut, dates, cherries, and almonds. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. Drizzle with melted chocolate and sprinkle with coarse sea salt.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting into bars.

Source: Adapted from my No-Bake Gluten-Free Cherry Pistachio Granola Bars.

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Fire up the grill this summer with Kraft and one of their 8 new BBQ sauce flavors. The thick & smokey sauce was perfect in and on top of these black bean and quinoa veggie burgers.

Although I was a very picky eater throughout my younger years, I do not recall a time that I did not enjoy BBQ. It may be surprising but growing up in Rochester, NY was not without a fair selection of delicious BBQ. However my fanatical status did not hold a strong grip until living in Memphis, TN for 7 years – being a city that lived and breathed BBQ. After experiencing everything from BBQ nachos to BBQ pizza I have become much more creative with BBQ and my uses for BBQ sauce. And as you can imagine my craving for BBQ drastically increases during the summer, being a busy time of year filled with backyard get-togethers, BBQ’s, family gatherings, etc.

Of course after drinking the kool-aid I am biased towards certain BBQ sauces from my favorite restaurants but I still enjoy trying out new varieties when I spot them. On my most recent trip to Walmart I spotted Kraft’s new BBQ sauce line, containing no high fructose corn syrup, and comes in 8 new flavors. I decided to try the thick & spicy because what’s not to love about those descriptors? With it I made black bean-quinoa veggie burgers topped with kale chips and served with a Walmart Marketside premium romaine side salad and Kraft cheesy jalapeno ranch dressing.

These nutritious and better-for-you veggie burgers pack a lot of flavor. Wholesome quinoa and black beans make up the base of the patties with the addition of ground up sunflower seeds to create a crunchy exterior. Then there’s chopped red onion, shredded cheddar cheese, and BBQ sauce to seal the deal. To prove that these burgers can truly stand alone, I didn’t even bother serving them on a bun. Instead they were topped with a slice of sharp cheddar cheese, red onion, and homemade kale chips. Grab a fork and dig in!

Do you have a favorite BBQ recipe? Share it with me in the comments section below! Or do you neeed more BBQ inspiration? Be sure to check out more delicious grilling recipes at Kraft.com and in the Fire up the Grill digital cookbook.

One year ago: Blackberry Swirl Cheesecake

Two years ago: Gluten-Free Caramel S’mores Bars

Four years ago: Butterbeer Ice Cream

NAKED BBQ BLACK BEAN-QUINOA VEGGIE BURGERS

Serves 4

Ingredients:

KALE CHIPS

1 bunch kale, stems removed, leaves torn into pieces

1 Tbsp olive oil

1 tsp Old Bay seasoning

BURGERS

1/2 cup lightly salted roasted sunflower seeds

2 cups cooked quinoa, cooled

1 cup canned black beans, rinsed and drained

3/4 cup (~3 oz.) shredded sharp cheddar cheese

1/4 cup chopped red onion

1 egg, lightly beaten

1 Tbsp Kraft thick & spicy barbeque sauce*

Salt and pepper, to taste

2 Tbsp of olive oil

TOPPINGS

Kraft big slice sharp cheddar cheese

Thinly sliced red onion

Kraft thick & spicy barbeque sauce*

Directions:

1. Preheat oven to 350 degrees. Toss kale with oil and sprinkle with seasoning. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
2. Meanwhile, place the sunflower seed in a food processor and process until finely chopped. Add quinoa, black beans, cheese, onion, egg, flour, BBQ sauce, and salt and pepper in a food processor. Pulse until combined but still chunky. Divide into 4 equal portions and form into four 3/4-inch thick patties.
3. Heat up grill and grease grates with olive oil (or use a large skillet over medium heat). Add patties and cook for 4-6 minutes. Flip and cook for another 4-6 minutes or until crispy and golden on the outside and hot on the inside. Remove from heat, top with cheddar, and let sit for 2-5 minutes until cheese has softened.
4. Serve topped with red onion, BBQ sauce, and kale chips.

* Can substitute with homemade, etc.
Source: Adapted from Smoky Chipotle Quinoa Burgers.

Need burgers that will satisfy meatatarians, vegetarians, and gluten-free appetites? Then you need this easy recipe for smoky chipotle quinoa burgers.

I may not be a vegetarian, nor am I gluten-intolerant, but that doesn’t stop me from making meals that meet one or both of those requirements from time to time. If something sounds good, I’m gonna eat it. While flipping through the mere 281 recipes found in the Bob’s Red Mill Everyday Gluten-Free Cookbook, it is an understatement to say that I found a few that fell into that category. While there were plenty of meatatarian recipes to choose from, I landed on these quinoa burgers made with red kidney beans, ground sunflower seeds, and smoked Gouda or cheddar.

I’ve made a decent amount of veggie burgers, but I often have a hard time finding ones that can be crispy on the outside and not mush out of the bun upon the first bite. I loved how crispy these burgers got on the outsides, likely attributed to the sunflower seeds, and that they held up their structure upon demolition while still remaining tender. And the smoky flavors from the cheese and chipotle chile powder were perfectly matched with some bbq sauce on top. And the best part? They were incredibly easy to make thanks to my food processor. These would be a great option for grilling this Memorial weekend if you are needing to please vegetarians, meatatarians, and gluten-intolerant folks alike.

One year ago: Dad’s Creamy Potato Salad

Two years ago: Bacon, Egg and Avocado Taco

Three years ago: Penne with Eggplant and Pine Nut Crunch

SMOKY CHIPOTLE QUINOA BURGERS

Serves 4

Ingredients:

1/2 cup lightly salted roasted sunflower seeds

2 cups cooked quinoa, cooled

1 cup (4 oz.) shredded smoked Gouda or smoked cheddar cheese

1 cup canned red kidney beans, rinsed and drained

1-1/2 tsp chipotle chile powder

1/4 tsp salt

1 egg, lightly beaten

2 tsp olive oil

4 gluten-free (or regular for non-GF) hamburger buns, split and toasted

4 large tomato slices

Baby spinach

BBQ sauce (optional)

Directions:

1. Place the sunflower seed in a food processor and process until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt, and egg. Pulse until combined but still chunky. Divide into 4 equal portions and form into four 3/4-inch thick patties.
2. Heat olive oil in a large skillet over medium heat. Add patties and cook for 4 minutes. Flip and cook for another 4 minutes or until crispy and golden on the outside and hot on the inside.
3. Place patties on the bottom halves of the toasted buns. Top with tomato, spinach, bbq sauce (if using), and top halves of the buns. Serve immediately.

Source: Bob’s Red Mill Everyday Gluten-Free Cookbook

Disclosure: I was provided with a complementary copy of this cookbook by Robert Rose Inc. All thoughts and opinions are my own.

Items you may need (affiliate links):

This St. Patrick’s Day behind us that leaves me with a unfinished list of St. Patrick’s Day recipe ideas. Every year this happens to me and I try to finish it off the following year but I always manage to come up with more recipes. Oh well, until next year let’s dive back into my Greek obsession.

We’ve all heard of the double decker burger, but it usually comes with a side of “I can feel my arteries clogging”. This burger is more like “I can feel my heart singing”. With a feta stuffed quinoa-chicken burger and homemade falafel this double decker burger is none like you have ever seen before. Top it off with homemade tzatziki sauce, feta, lettuce, cucumber, red onion, and tomato. I even made small homemade pitas to use as the buns.

One year ago: Rutabaga Hash with Corned Beef

Two years ago: Hoisin Glazed Corned Beef with Colcannon

Four years ago: Stuffed Oatmeal Raisinet Cookies

DOUBLE DECKER GREEK CHICKEN & FALAFEL BURGERS

Serves 3

Ingredients:

FALAFEL

1 cup uncooked quinoa

1 (15 oz.) can chickpeas, rinsed and drained

1 small red onion

4 garlic cloves

1/4 cup fresh parsley

1/4 cup fresh cilantro

2 tsp salt

2 tsp baking powder

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp dried red pepper flakes (optional)

1/4 cup flour

2 Tbsp cornmeal

FILLING

2 oz. feta, crumbled

1 oz. reduced fat cream cheese, room temperature

1 Tbsp chopped Kalamata or black olives

BURGERS

1 lb. ground chicken breast

Half of the cooked quinoa from making the falafel

1 Tbsp chopped fresh flat-leaf parsley

1 tsp ground coriander

1/4 tsp ground cumin

Pinch ground cinnamon

Salt and pepper, to taste

Olive oil, for cooking

ASSEMBLY

6 small pitas or 3 regular pitas cut in half (I made small homemade pitas)

Crumbled feta

Tzatziki sauce (I used homemade)

Lettuce

Tomato

Red onion

Cucumber

Directions:

1. Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
2. In a food processor, combine the chickpeas, red onion, garlic, parsley, and cilantro. Process until well blended. Stir in half of the cooked quinoa, salt, baking powder, coriander, cumin, and red pepper (if using). Refrigerate for at least 30 minutes (or overnight).
3. Form 3 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
4. Preheat the oven to 350°F.
5. In a large skillet or heatproof pan, heat a little oil over medium heat. Add the patties and cook for a few minutes so that side can get a little crisp to it. Flip the patties over, then immediately move the skillet (or pan) from the stove top to the oven. Continue to bake for 12-15 minutes.
6. Meanwhile in a small bowl, blend together the feta, cream cheese, and olives. Set aside.
7. In a large bowl, combine the chicken, half of the cooked quinoa, parsley, coriander, cumin, cinnamon, and salt and pepper. Thoroughly mix and divide into 6 patties, flattening with the palm of your hand. Place stuffing mixture onto the center of one patty, making sure to leave a space on the edge. Put the other half of patty over the top and seal the edges tightly. Do the same for remaining patties. Set aside.
8. In another large skillet, heat oil over medium-high heat. Add the burger patties and sear until browned on both sides and cooked all the way through, 10–12 minutes total. Set aside.
9. Place one of each patty on top of one small pita, top with extra feta, tzatziki sauce, lettuce, tomato, red onion and cucumber, and sandwhich with another small pita. Serve immediately.

Source: Adapted from A Beautiful Mess and my Chicken-Quinoa Burgers.

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