Mozzarella Quinoa Patties With No Cook Tomato Sauce Food

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

MOZZARELLA-QUINOA PATTIES WITH NO-COOK TOMATO SAUCE

Steps:

• In a medium saucepan, stir together the water and quinoa. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
• Spread the quinoa in a thin layer on a large piece of wax paper. Let cool for about 10 minutes (you don't want it to be hot enough to cook the egg or melt the cheese). Transfer to a medium bowl.
• Stir in the remaining ingredients for the patties.
• Lightly coat a 1/4 cup measuring cup with cooking spray. Spoon enough mixture into the measuring cup to lightly pack. Invert onto a small baking sheet. Repeat to make 7 more patties. Cover and refrigerate for 20 minutes.
• Meanwhile, in a food processor or blender, process the sauce ingredients until coarsely chopped. Set aside.
• In a large nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the chilled patties for 2 to 3 minutes on each side, or until heated through and browned.
• Serve the sauce at room temperature with the patties.
• (Per serving)
• Calories: 286
• Total fat: 9.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 4.0g
• Cholesterol: 10mg
• Sodium: 284mg
• Carbohydrates: 36g
• Fiber: 5g
• Sugars: 2g
• Protein: 16g
• Calcium: 295mg
• Potassium: 423mg
• 2 1/2 starch
• 1 1/2 lean meat

QUINOA PATTIES

Steps:

• Combine quinoa, eggs, salt and pepper in a medium bowl. Stir in onions, cheese and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
• Frying Instructions: Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 - 10 per side minutes.
• Baking Instructions: Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
• To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.

QUINOA CAKES WITH EGGPLANT-TOMATO RAGù AND SMOKED MOZZARELLA

Steps:

• Make quinoa cakes:
• Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
• Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
• Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
• Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
• Make topping while quinoa cooks and chills:
• Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
• Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
• Cook quinoa cakes:
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
• To serve:
• Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.