When I first saw the theme for this weeks Sunday Supper I thought, "Ewwww processed foods, I can't stand that stuff. I am soooo game for this!".
Then I realized that deciding what is processed or unprocessed isn't as cut and dried as it seems. We all know that those convenient boxed "helper" meals are on the bad list, but did you know that is you get technical you could say that the milk you drink is processed too? I mean it is pasteurized to kill harmful bacteria, but that would fall under the "processed" category. How technical do you want to get?
So to figure out where I needed to start from I used Andrew Wilder, of Eating Rules, Kitchen Test.
If you don't know, the 5th annual October Unprocessed Challenge is underway. Now, as much as I would love to say I could, I know there is no way I could do the challenge correctly. I will admit that I do fall back on processed food occasionally. I wish I could say I don't, but I am not going to fib to you all.
I do however do as much of my cooking as possible from scratch. I buy very few boxed or canned items, and fill my fridge with fresh produce whenever I can. That is not really because I am trying to eat unprocessed as much as I just really enjoy the flavor of fresh food.
So with that being said, I was excited to come up with a recipe for this weeks Unprocessed Sunday Supper. For some reason, the first thing I went to was quinoa. I am kind of hooked on this yummy little grain and love finding new ways to fit it into our menu. Kevin likes it, so when I can find something healthy that he really enjoys I run with it! I then, of course, had to throw a Tex-Mex flavor profile at it. Why not right?
These crispy little guys were so ding dang tasty and were so good with my homemade Pico de Gallo and Roasted Tomatillo Salsa! My son and his girlfriend came over when I was making them and obliterated them as soon as they came out of the pan! I had to crack a whip over the last few just so I could get a photo for y'all, and I was lucky that held them off! As soon as the photo was taken, they were gone.
These are a perfect appetizer. Not heavy at all, they give you some crunch and spice to hold you over until the meal hits the table!
1 year ago - Spicy Sausage and Sweet Potato Soup
2 years ago - Chicken Parmesan BLTs
3 years ago - Mostly Green Curry Over Coconut Jasmine Rice
- 2 cups cooked quinoa, at room temperature
- 3 tablespoon olive oil, divided
- 1/4 cup finely chopped cilantro
- 1/4 cup crumbled cotija cheese (can sub feta)
- 2 cloves garlic, finely chopped
- 1 jalapeno, seeded and minced
- 1 small onion, minced
- 1/2 small red bell pepper
- 2 large eggs, beaten
- 1/2 cup fresh bread crumbs
- 2 teaspoons cumin
- Kosher salt to taste
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Saute the jalapeno, red bell pepper, and onion until soft, about 5 minutes. Add the garlic and cook an additional minute.
- Combine the cooked quinoa with the jalapeno, bell pepper, onion, and garlic. Add the remaining ingredients, minus the olive oil, and add salt to taste.
- Heat the remaining olive oil in a medium skillet, over medium-low heat.
- When the oil is hot, form small patties of the quinoa mixture and place them in the skillet. Cook for approx 10 minutes or until the bottom is a deep golden brown. Carefully flip the patties and cook for an additional 7 minutes, or until golden brown.
- Serve with Pico de Gallo, Roasted Tomatillo Salsa, or your favorite condiment.
Prep Time: 00 hrs. 20 mins.
Total time: 37 mins.
Tags: quinoa, egg, cilantro, jalapeno, onion, garlic, Healthy Dishes, unprocessed, #SundaySupper,
Check out these other wonderful recipes for some unprocessed treats from the Sunday Supper family!
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