uncooked quinoa, about 2 cups cooked
1/2 227-g pkg
cremini mushrooms, coarsely grated, about 1 cup
coarsely grated zucchini
coarsely grated carrot
small shallot, minced
garlic clove, minced
- COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
- HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
- HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
Protein 5 g
Carbohydrates 27 g
Fat 4 g
Fibre 3 g
Sodium 180 mg
The portobello 'bun'
Barbecue portobellos on a greased grill over medium for 5 min per side.
The quinoa patty