Buffalo Tempeh Quinoa Bowls

Ingredients
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
1 celery stalk, thinly sliced
1 cucumber, cut into half moons
2 radishes, cut into matchsticks
1 garlic clove
8 oz. tempeh
1/4 c. Buffalo sauce (premade, or see recipe for Buffalo Cauliflower)
1/4 c. vegan sour cream (premade, or see recipe for Vegan Sour Cream)
1 tsp. dried dill
6 oz. quinoa, cooked

Directions
Preheat the oven to 425 degrees. Prepare your vegetables and mince the garlic. Add the sliced bell peppers and onions onto a baking sheet and toss with 2 tsp. oil and a pinch of salt and pepper. Roast until tender and slightly browned, about 12 to 15 minutes.

Place a large nonstick skillet over medium-high heat with 2 tbsp. oil. With your hands, crumble the tempeh into the skillet and toss with a pinch of salt and pepper. Cook until golden brown and crispy in places, about 4 to 5 minutes. Toss with Buffalo sauce and cook until sauce thickens, about 2 to 3 minutes.

Add the minced garlic, salt and pepper, dried dill and sour cream to a small bowl and whisk until smooth. (Note: If using suggested Vegan Sour Cream recipe, just add dill.)

Divide the cooked quinoa between shallow bowls and top with roasted peppers, sliced celery, cucumber half moons, radish matchsticks, and Buffalo tempeh. Dollop with sour cream.

Serves 2.

Crispy Quinoa Bites

Ingredients
2 c. cooked quinoa
1 c. cannellini beans, mashed
1/2 c. Panko bread crumbs
1 egg, lightly beaten
1/2 tsp. salt
1 tsp. black pepper, freshly ground
4 tbsp. buffalo or other sauce

Directions
Mix all ingredients. Form into bite-sized balls. Fry in olive oil until crispy. Dress further with sauce, if desired. Makes about 30 quinoa bites.

NOTE: The buffalo version are terrific on a salad with butter lettuce, carrots, celery, scallions and blue cheese with a buttermilk dressing.

Buffalo Quinoa "Mac" & Cheese

Ingredients

1-1/4 c. quinoa, rinsed and drained

salt and pepper

2 tbsp. flour

1 c. milk, divided

2 scallions

1 c. extra sharp cheddar cheese, shredded

1/4 blue cheese, crumbled

1/3 c. Buffalo sauce (see Buffalo Cauliflower recipe)

Directions

Preheat broiler. Cook quinoa and set aside. 

Whisk together flour and 1/2 cup of milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling. 

Remove the pan from the heat and add in Buffalo sauce and cheddar cheese. Season with a few dashes of salt and pepper. Stir until the cheese is completely melted, then add in cooked quinoa and stir to combine. 

Pour into non-stick sprayed casserole dish and top with blue cheese. Broil for 5 to 7 minutes, or until cheese is golden brown and sauce is bubbly. You can also use individual ramekins. 

Serves 4.  

Buffalo Chickpea Quinoa Burgers

Ingredients
1/4 c. uncooked quinoa
1 can of chickpeas, drained and rinsed
1/2 c. rolled oats
1/4 c. minced shallot
2 garlic cloves, minced
1/4 c. buffalo sauce (see recipe for Buffalo Cauliflower)
1 large egg, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. breadcrumbs
whole grain hamburger buns
crumbled blue cheese or blue cheese dressing
lettuce, tomato and/or avocado

Directions
Bring 1/2 cup water to a boil. Add quinoa, cover, reduce heat and let simmer 15 minutes. Remove from heat and keep covered for 5 minutes. Fluff with a fork and let cool slightly.

Meanwhile, add chickpeas to the bowl of a food processor or mini chopper and pulse until they are broken down into crumb-sized pieces. Transfer to a large bowl. Add oats to same food processor and pulse a few times to break them down into fine crumbs (but not a powder). Add to chickpeas in large bowl. Add to the bowl the shallots, garlic, buffalo sauce, egg, salt, and pepper. Add the cooked quinoa. Mix everything together with a large fork until well combined. If mixture is still too wet to form patties, add the 1/4 cup of breadcrumbs (or enough to hold the mixture together). Divide and shape into patties (made about 3).

Heat a non-stick skillet over medium-high heat and cook patties for about 4-5 minutes per side.

Assemble burgers by placing patty on bun, topping with additional buffalo sauce, a bit of blue cheese, lettuce, and avocado or tomato if desired.