Quinoa-veggie burger

Prep 20 min
Total 40 min
Serves 4



1/2 cup
uncooked quinoa, about 2 cups cooked
1/2 227-g pkg
cremini mushrooms, coarsely grated, about 1 cup
1 cup
coarsely grated zucchini
3/4 cup
coarsely grated carrot
small shallot, minced
garlic clove, minced
egg, beaten
3 tbsp
1/4 tsp
1/8 tsp


  • 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.


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

The portobello 'bun'

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The quinoa patty

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