Quinoa Granola with Sunflower Seeds and Almonds
- 1/2 cup maple syrup
- 4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup cold-pressed extra-virgin olive oil
- 2 cups whole almonds, chopped coarse
- 2 cups unsweetened flaked coconut
- 1 cup quinoa flakes
- 1 cup prewashed white quinoa
- 1 cup raw sunflower seeds
- 2 cups unsweetened dried tart cherries, chopped
- Adjust oven rack to upper-middle position and heat over to 325 degrees. Line rimmed baking sheet with parchment paper.
- Whisk maple syrup, vanilla, and salt together in large bowl. Whisk in oil. Fold in almonds, coconut, quinoa flakes, quinoa, and sunflower seed until thoroughly coated.
- Transfer mixture to prepared baking sheet and spread into thin, even layer. Using stiff metal spatula, press on quinoa mixture until very compact. Bake until deep golden, 45 to 55 minutes.
- Remove granola from oven and let cool on wire rack for 1 hour. Break cooled granola into pieces of desired size and stir in dried cherries. Serve. (Granola can be stored at room temperature for up to 2 weeks.)
Pinto Bean-Beet Burgers
- Salt and pepper
- 2/3 cup medium-grind bulgur, rinsed
- 1 large beet (9 ounces), trimmed, peeled, and shredded
- ¾ cup walnuts
- ½ cup fresh basil leaves
- 2 garlic cloves, minced
- 1 (15-ounce) can pinto beans, rinsed
- 1 (4-ounce) jar carrot baby food
- 2 tablespoons water
- 1 tablespoon whole-grain mustard
- 1 ½ cups 100 percent whole-wheat panko bread crumbs
- 6 tablespoons expeller-pressed canola oil, plus extra as needed
- Bring 1 ½ cups water and ½ teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly.
- Meanwhile, pulse beet, walnuts, basil, and garli in food processor until finely chopped, about 12 pulses, scraping down sides of bowl as needed. Add beans, carrot baby food, water, mustard, 1 ½ teaspoons salt, and ½ teaspoon pepper and pulse until well combined, about 8 pulses. Transfer mixture to large bowl and stir in panko and cooled bulgur.
- Adjust oven rack to middle position and heat oven to 200 degrees. Divide mixture into 8 equal portions and pack into 3 ½-inch-wide patties.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay 4 patties in skillet and cook until crisp and well browned on first side, about 4 minutes. Gently flip patties and cook until crisp and well browned on second side, about 4 minutes, adding extra oil if skillet looks dry.
- Transfer burgers to wire rack set in rimmed baking sheet and place in over to keep warm. Wipe out skillet with paper towels and repeat with remaining 3 tablespoons oil and remaining patties. Serve.
Tahini Yogurt Sauce
- 1/3 cup tahini
- 1/3 cup organic plain 2 percent Greek yogurt
- ¼ cup water
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper
- Whisk tahini, yogurt, water, lemon juice, garlic, and ¾ teaspoon salt together in bowl until combined.
- Season with salt and pepper to taste.
- Let sit until flavors meld, about 30 minutes. Serve (Sauce can be refrigerated for up to 4 days.)
One-Pan Chicken with Kale and Butternut Squash
- ½ cup cold-pressed extra-virgin olive oil
- 2 tablespoons minced fresh sage
- 2 teaspoons honey
- Salt and pepper
- ¾ cup organic plain low-fat yogurt
- 1 tablespoon water
- 7 garlic cloves, peeled (6 whole, 1 minced)
- 1 teaspoon grated orange zest
- 8 ounces kale, stemmed and cut into 2-inch pieces
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
- 8 shallots, peeled and halved
- ½ cup dried cranberries
- 2 teaspoons paprika
- 4 (8- to 10-ounce) organic bone-in split chicken breasts, trimmed of all visible fat and halved crosswise
- Adjust oven rack to upper-middle position and heat oven to 473 degrees. Whisk oil, sage, honey, ¾ teaspoon salt, and ½ teaspoon pepper together in large bowl until well combined. In separate bowl whisk together yogurt, water, minced garlic, orange zest, and 1 tablespoon oil mixture, then season with salt and pepper to taste; set aside.
- Vigorously squeeze and massage kale with hand in large bowl until leaves are uniformly darkened and slightly wilted, about 1 minute. Add squash, shallots, cranberries, whole garlic cloves, and ¼ cup oil mixture and toss to combine. Whisk paprika into remaining oil mixture, then add chicken to oil mixture and toss to coat.
- Spread vegetable mixture in single layer on rimmed baking sheet, then place chicken, skin side up, on top of vegetables. Bake until chicken registers 160 degrees, 25 to 35 minutes, rotating sheet half-way through baking.
- Remove skin for chicken and discard if desired. Transfer chicken to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetable with any accumulated chicken juices and transfer to platter with chicken. Drizzle ¼ cup yogurt sauce over chicken and vegetable and serve, passing remaining yogurt sauce separately.
All recipes courtesy of"America's Test Kitchen."