Pinned by Kari Boydstun-Baldwin

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Love That Quinoa Burger! November 1, 2010 by Linda QUINOA BURGER So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead. UPDATE!! I recently found myself without carrots so used shredded zucchini instead. WONDERFUL! And my husband says I have to make them like this from now on. The measurements are in the recipe, also, if you’re interested.) ~~~~ . . . 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon Splenda or sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying . To cook quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. . In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mgKari Boydstun-Baldwin

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