Yummy Burgers and Quinoa

I have to admit that while I don't eat much meat at all, I occasionally have a craving for a juicy burger. This burger is amazing. No other words are necessary.

Southwest Turkey Burgers

Yield: 4 burgers; 321 calories per serving

2 poblano chiles (about 1/2 pound)

1 ounce french baguette (or 1/2 cup panko bread crumbs)

1/4 cup low fat milk

1/2 tsp chili powder, divided

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

1 pound ground turkey breast (I have also used lean grass-fed beef that we bought when we got 1/4 of a cow)

Cooking Spray

2 Tablespoons canola mayonnaise

4 (1 1/2 ounce) hamburger buns toasted

4 (1/2 inch thick) slices tomato

4 green leaf lettuce leaves

1. Preheat grill to medium high heat

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2 inch thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side, or until done.

4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top

Variations- *I always skip the mayonnaise (not a fan of mayonnaise in general). Instead I top some of the burgers with cheese, usually fontina. I also generally get 6 burgers out of this recipe. The people who wrote this recipe must make some BIG burgers!!

* Also, if I don't have any poblanos or if I don't feel like fussing with the steps involved, then I will replace the two poblanos with a can of diced green chili peppers. Either way it is delicious!!!

This salad doesn't taste like a "salad" at all. It is awesome warm or cold. This recipe rocked my socks off (can you tell I taught middle school). Nuff said.

Quinoa and Parsley Salad

Yield 4 (2/3 cup) servings; 238 calories per serving

1 cup water

1/2 cup uncooked quinoa (rinsed)

3/4 cup fresh parsley leaves

1/2 cup thinly sliced celery

1/2 cup thinly sliced green onions

1/2 cup finely chopped dried apricots

3 Tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup unsalted pumpkinseed kernels, toasted

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.