Quinoa-veggie burger
Chatelaine
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.
Nutrition (per serving)
- Calories
- 159,
- Protein
- 5 g,
- Carbohydrates
- 27 g,
- Fat
- 4 g,
- Fibre
- 3 g,
- Sodium
- 180 mg.
