Quinoa-veggie burger

403

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Quinoa-veggie burger

Embrace this filler-free, super-nutritious Quinoa-veggie burger. Sandwiched between two grilled portobello mushrooms, it's got healthy and tasty covered.

Ingredients

  • 1/2 cup uncooked quinoa , about 2 cups cooked
  • 1 tsp vegetable oil
  • 1/2 227-g pkg cremini mushrooms , coarsely grated, about 1 cup
  • 1 cup coarsely grated zucchini
  • 3/4 cup coarsely grated carrot
  • 1 small shallot , minced
  • 1 garlic clove , minced
  • 1 egg , beaten
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • Tahini Sauce , (recipe link below)
  • Roasted Plum Tomatoes , (recipe link below)

Instructions

  • 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, 4 min per side. Top with tahini and roasted tomatoes. Top with Tahini Sauce and Roasted Plum Tomatoes.

The portobello 'bun'

Barbecue portobellos on a greased grill over medium for 5 min per side.

The quinoa patty

[brightcove id=’2475064792001′ width=’640′ height=’360′]

Nutrition (per serving)

  • Calories
  • 159,
  • Protein
  • 5 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 4 g,
  • Fibre
  • 3 g,
  • Sodium
  • 180 mg.
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