Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper.

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan

Mediterranean Egg Muffins.

Happy Monday, y’all! Here’s to a new week & a fresh start.

Dancing for Donuts | Mediterranean Egg Muffins

If you’re in need of an easy, quick breakfast to begin your day, look no further. I prepped these egg cups this weekend and loaded them up with veggies so I would have something ready for busy mornings.

Dancing for Donuts | Mediterranean Egg Muffins

Not only do they taste amazing, but I know I can feel good about eating a nutritious meal to fuel me for the day ahead. They’re inexpensive, low fat, and take about 5 minutes to make. You really can’t lose with these guys!

Dancing for Donuts | Mediterranean Egg Muffins

Mediterranean Egg Muffins

(makes 10 muffins)

8 eggs (6 whole, 2 egg whites)

1/4 cup water

1 cup torn spinach

1/2 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup chopped basil

1/2 cup part-skim mozzarella

salt & pepper

1. Preheat the oven to 350 degrees. Spray a muffin tin with pam or coconut oil.

2. In a large bowl, whisk together the eggs, tomatoes, spinach, onion and basil. Pour batter into the muffin tin, filling each cup 3/4 of the way full. *Pour a little bit of water in any empty muffin molds to ensure an even bake!

3. Bake the eggs for 10 minutes. Remove from the oven and top with mozzarella cheese. Sprinkle with sea salt and pepper to taste.

4. Bake for another 10 minutes, or until golden. Remove from oven and let cool for 15 minutes. Eat right away or store in the fridge for up to 5 days.

Dancing for Donuts | Mediterranean Egg Muffins

Have a great day/week!

xo Jordan