We all look forward to Memorial Day weekend as the unofficial start of summer. It was always a time for gathering with friends and family and taking advantage of Memorial Day sales.
This year, many of us are still under stay-at-home orders. Some are able to gather in parks or at the beach under social distancing restrictions. So let’s pretend for a few moments that’s like any other Memorial Day. Let’s enjoy a barbecued burger and a quinoa salad that you won’t believe is healthy for you…Because it’s that good!
We wanted to share two of our favorite holiday recipes. The first is from our very own Holli Thompson, who is a Certified Holistic Health Coach. She shares a vegetarian option that can also be a great side dish. The second is from Dana Sandonato ofKillingThyme.net. Her grass-fed beef burger recipe is amazing, and if you enjoy animal protein, you’ll love this.
We hope you have a safe and happy Holiday weekend!
Quinoa looks and tastes like a grain, but actually a seed that’s easy to prepare. It’s a great option if you’re looking for plant-based protein sources. With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish for your Memorial Day barbecue.
Healthy note: Red peppers are high in Vitamin C, and Vitamin C supports immune health. If you need an extra boost of naturally occurring Vitamin C, check outour QuantaEPPextract.
INGREDIENTS 2 cups cooked quinoa 15 ounces cooked black beans 1 mango, peeled and cubed 1 red bell pepper, seed and diced 1 cup chopped scallions 1 cup chopped cilantro ( I have made this with and without, your choice) 2 tablespoons red wine vinegar 1 tablespoon mirin 2 tablespoon grapeseed oil sea salt to taste
PREPERATION 1. Fold everything together in a large bowl. 2. Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.
Yes, there really is a difference with Grass Fed Beef! Not only does it taste better, a 3.5 oz serving benefits you with 80 mg. of Omega3 fatty acids; about twice as much in regular ground beef.
Healthy note: Omega3 fatty acids are essential and support not only your immunity, but also heart and brain health. To ensure you get what you need for your immunity, here’s ourQuantaOmega3supplement.
1lbground grass fed chuck (80% lean)
1 tspkosher salt
1/4 tspcracked black pepper
2 garlic cloves, minced
1 tspfreshly chopped thymeIf not fresh, you can use 1/2 tsp of dried thyme or dried Italian herbs
1/2 cuponion, finely chopped
1/4 cupPanko bread crumbs
Have a baking sheet or large plate handy—large enough to hold all four burger patties. I recommend covering the surface with parchment paper to prevent sticking.
Place all of the beef patty ingredients into a large bowl. With clean hands, mix and fold the ingredients together until well blended. (You could use a spoon or spatula, but nothing works better at blending than your own hands.)
Once blended, evenly divide the ground mixture into four, and start forming your patties. Place each patty onto the parchment covered baking sheet or plate, and gently press your thumb into the middle of each patty to create a dent. This dent will prevent the patty from shrinking on the grill. (great tip!)
Place the patties in the fridge for at least 30 minutes; you can leave them in there for a few hours if you're working ahead of schedule.
Bring a gas grill to high heat; if using a charcoal grill, heat the coals until they glow bright orange and ash over.
Place the burgers on the grill and cook until they're golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side—about 4 minutes for medium rare, or until cooked to desired degree of doneness. (See notes for a breakdown of degrees/doneness.)
When done, remove the burgers from the grill and let the patties rest for about 5 minutes. After that, stack your burger together and enjoy!
Notes The best way to cook beef patties to your preference is to have a meat thermometer handy and to know your temps: