Servings: 6

Weight Watcher Smart Points: 27

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ready In: 40 Minutes


  • 1 avocado, peeled, pitted and diced
  • Baked Tortilla Chips (gluten free or regular)
  • 5 T barbecue sauce
  • 1 cup cooked black beans
  • 1 cup whole grain or GF breadcrumbs
  • 1 carrot, grated
  • 1/2 cup diced carrots
  • 1/4 tsp cayenne pepper (optional)
  • 1 celery stalk, chopped
  • 2 celery stalks, diced
  • 1 1/2 cups chickpeas
  • 3 cups cooked quinoa
  • 1/2 tsp crushed red pepper
  • 3 T extra virgin olive oil
  • 1 T flax seeds, ground
  • 2/3 cup fresh chives, chopped
  • 3 T fresh cilantro
  • 1 cup corn, cooked fresh or thawed frozen
  • 2 T fresh parsley
  • 6 cloves garlic, minced
  • 1/2 tsp ground chipotle chili pepper
  • 4 T ground flax seeds
  • 1/4 tsp fresh ground black pepper
  • 1 jalapeno, seeded and diced
  • 2 T fresh lime juice
  • 4 T lime juice
  • 1 mango, diced
  • 1 tsp maple syrup
  • 1/3 cup mint, minced
  • 1/3 cup non-Fat Greek Yogurt (or Vegan Yogurt)
  • 2 T nutritional yeast
  • 2 tsp olive oil
  • 1/4 cup olives, pitted and sliced
  • 1 onion, chopped
  • 2/3 cup parsley, chopped fine
  • 1/2 cup quinoa sprouts
  • 1/4 cup white whole wheat flour (or gluten free baking mix)


  1. Put quinoa and kañiwa in a medium saucepan with vegetable broth, garlic and salt
  2. Bring to a boil
  3. Reduce heat and simmer covered for 15 to 20 minutes
  4. Remove from heat and allow to sit covered for five more minutes.In a large bowl combine tomato, corn, jalapeno, chickpea, scallions, parsley and mint
  5. Stir in diced avocado.In a blender combine lime juice, bean cooking liquid or olive oil, sea salt, pepper, garlic, chipotle chili pepper and maple syrup
  6. Process until well blended.Combine quinoa, kañiwa and vegetable mixture
  7. Toss with dressing and serve chilled or at room temperature.Combine sliced red onion and red wine vinegar in a small bowl
  8. Allow to marinate for 15 minutes or up to a couple of hours.In a small bowl combine olive oil, lime juice, garlic and sea salt
  9. Toss with quinoa
  10. Stir in cilantro, pepper, mango and red onion mixture.Divide romaine among four serving plates
  11. Top with quinoa mixture and avocado
  12. Serve with tortilla chips.In a medium saucepan, combine flax seeds and water
  13. Simmer for 5 minutes over medium heat
  14. Remove from heat and allow to cool slightly.In a large bowl combine flax seed mixture, quinoa and salt
  15. Stir in chives, onion, avocado, nutritional yeast, garlic and cayenne pepper
  16. Add breadcrumbs and allow to sit for a few minutes
  17. If necessary, add a bit more water or breadcrumbs to achieve the desired texture.Form 12 patties
  18. Heat one tablespoon of olive oil over medium low heat
  19. Add patties and cover
  20. Cook for 8 to 10 minutes until a crisp crust has formed
  21. If patties break apart as you flip them you need to let them cook a bit more
  22. Flip and cook 8 more minutes
  23. Enjoy!Combine Kañiwa with 1 1/2 cups water
  24. Bring to a boil, lower heat and cover
  25. Simmer for 15 minutes
  26. Remove from heat and allow to sit for 5 more minutes
  27. Allow to cool.In a large bowl, combine corn, carrots, bell pepper, celery, olives, scallions, avocado and parsley
  28. Toss with cooled Kañiwa
  29. In a small bowl, combine olive oil, lime juice, garlic, crushed red pepper, salt and pepper
  30. Toss with Kañiwa mixture and serve at room temperature.Make egg replacer by simmering 1 T flax seeds with 2T water for five minutes
  31. Allow to cool.Place a skillet over medium heat and spray with olive oil spray
  32. Add onion and celery and cook for about 14 minutes
  33. Add garlic, shredded carrot and 3 T barbecue sauce
  34. Cook for one more minute
  35. Transfer to your food processor.Add quinoa, beans, breadcrumbs, walnuts, soy sauce, egg replacer (or 1 egg) and 1 teaspoon of salt to the food processor
  36. Pulse until ground
  37. Form into patties of desired size and refrigerate for at least an hour.Heat 1 T olive oil over medium heat
  38. Cook patties for six minutes per side.In a small bowl, combine yogurt and garlic
  39. Cut pita bread in half and spread yogurt mixture evenly.Add quinoa sprouts, avocado and tomatoes
  40. Top with walnuts and enjoy.Place quinoa and water in a glass bowl
  41. Make sure the seeds are completely covered with water
  42. Cover and soak for 45 minutes.Drain and rinse
  43. Return quinoa to dish and cover, but leave a slight opening
  44. Cover bowl completely with a clean kitchen towel
  45. Let rest for 10 hours
  46. Rinse and repeat the process two or three more times
  47. Store sprouts in the refrigerator and use quickly.

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