Tag Archives: quinoa

Predictably Latin-Infused Quinoa Patties




While visiting my awesome sister on her farm in Wisconsin, I made the quinoa patties from Heidi Swanson’s Super Natural Everyday in an effort to both use up some farm fresh, delicious eggs and enjoy one of my favorite nutritional super stars- quinoa! We enjoyed them with minced onion and chives as the recipe called for, but I found myself out of both of these. I do, however, have a surplus of black beans, a plethora of spices, and a giant container of salsa… enter the Latin- Infused Quinoa Patties!

Quinoa-Black Bean Patties:

makes 6


– 1 cup cooked quinoa

-1/2 cup cooked black beans

-1/4 cup cheese, such as pepper jack, cheddar, or chevre

– 2 eggs, beaten

– 1/4 teaspoon salt

-3/4 teaspoon chipotle chile powder or other chile powder

– 1/2 teaspoon cumin

– 1 tablespoon lime juice

-1/3 to 1/2 cup bread crumbs (can use gluten free or regular)

-1 tablespoon oil (or more, depending on how sticky your pan is)


1. Combine quinoa, black beans, salt, spices, lime juice, and cheese. Stir in the beaten eggs, then the bread crumbs. Let rest for 5-10 minutes.

2. Shape the mixture into 6 patties. Heat oil in a large nonstick skillet over medium-high heat, and add the patties , all at once if they fit, or in batches.

3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Top with salsa or your favorite sauce (I’m thinking cilantro pesto would be amazing here) and enjoy!


I am trying to get back into blogging again after a long hiatus. I have still been cooking away over here, just not motivated to write about it with all the other assignments from school pilling up. My break is nearly over and I feel I’m just beginning to recover!

I have been enjoying channeling my creative energies elsewhere, however. My sister and her husband offered me the opportunity to paint a “Dia de los Muertos meets pastoral” themed mural on one of their walls and that has been a lot of fun to work on. It isn’t finished yet (walls take a long time to paint- who knew?) but I will be going back again soon to finish it. If you’re interested in looking at the progress, Erica posted some pictures in her blog here. 

Yesterday I made this little guy as well- Octopus!



xo/ Nikita





The search for a delicious and nutritious cookie wages on…


Just another pretty chocolate cookie?

I could call these cookies “Double Chocolate Cookies” or something equally unoriginal… but the truth is, these babies are Chocolate-Chocolate chip-almond butter- chickpea flour- quinoa cookies. Vegan and gluten free. When put like that, they sound terrible don’t they? I promise they are not. They are soft and fudgey, definitely not a “crisp” cookie. They are sweet enough for dessert, but nutritious enough to be a stand alone snack or even part of a breakfast. I may have eaten 6 total today.

The fact is, I am a shameless chocolate addict and compulsive baker. This can be problematic… and by problematic I mean it can cause my pants to get too tight. My mother’s words of wisdom on staying thin : “Never buy bigger pants.”  Since walking around in public with your pants unbuttoned is seen as uncouth, I guess it’s time to explore other options. ..

Deprivation is for suckers. I want to have my cake and eat it… well 6 times. So I head to the kitchen to work some magic…

I adapted this recipe from Marla‘s Almond Chickpea Cookies but changed several things. I was really pleased with these but I think next time I will tweak them again in my quest for perfection. If it turns out better, I will post the new recipe, but these were great, too!

Chocolate-Chick(pea) Almond Cookies

1 cup chickpea flour

3/4 cup quinoa or other gluten free flour (or regular flour if you are not avoiding gluten)

1/4 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

stevia to taste if desired

1/2 cup almond butter

1 ripe banana

1/4 cup agave (or more to taste)

1/2 cup vanilla soymilk

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

1/2- 3/4 cup dark chocolate chips

ground almonds, shredded coconut, or coarse sugar for rolling

Method: Preheat over to 350F. Combine almond butter, banana, agave, and extracts and beat with electric mixer. Slowly beat in the soymilk. Combine dry ingredients separately and slowly beat in. Fold in the chocolate chips. Roll in balls (about 1.5- 2 Tablespoons worth of dough) and dust with almonds, coconut, or sugar if using. Place on a baking sheet and flatten slightly. Bake 10-12 minutes.

I haven’t run the nutritional info, but these are clearly loaded with protein and fiber and low in sugar. More importantly, they’re chocolate.