April 6, 2013

Loaded Quinoa Veggie Burgers


I think I could eat these every day!  You can make these up ahead of time and store the uncooked mixture in your refrigerator (for up to a week).  Then they are available to fry up whenever you need a meal or a snack.  You can eat them however you please, but I like them just like they are.

Adapted from :  Whole Living
I like to double the recipe

1/2 cup uncooked quinoa
1 carrot, shredded
4 scallions, sliced
2 cloves of garlic, minced
15 ounces can organic black beans, drained and rinsed
1/4 cup dried breadcrumbs (I think you could substitute corn flour for the bread crumbs)
1 large egg, lightly beaten
1-2 teaspoons ground cumin
3/4 teaspoon sea salt
1/2 teaspoon pepper
safflower oil for frying (1-2 tablespoons)

In a small pot, bring 3/4 cup water to a boil.  Add quinoa, cover and reduce heat to low.  Cook until liquid is absorbed, 12-14 minutes.  In a food processor, pulse quinoa, carrots, scallions, garlic, beans, breadcrumbs, egg, cumin, salt and pepper; pulse until combined but still slightly chunky.  Form the mixture into four even thin patties.  In a large nonstick skillet, heat the oil over medium-high heat; cook burgers until browned, about 5-6 minutes on each side.  Enjoy!
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