Burgers - Will it be Quinoa, Sweet Potato, Chickpea or Salmon?

Okay, so it's been confirmed once again, this year; that I am one of those most  cherished and loved mothers (mother-in-laws) on the planet.  I just received my first edition of a subscription from Chatelaine as a Mother's Day gift. What caught my eye in this edition is "quilt-free" backyard BBQ-ing.   Chatelaine tests and re-tests the recipes in their kitchens- to achieve overall perfection. On the other hand I test and re-test these recipes; not because I don't trust the Chatelaine kitchens; it's because these burgers are so delicious and  "guilt free".  All I can tell you is - Yummy ! These burgers are a nice variation from the regular beef or the big box store veggie burgers.  

 I'm really excited to share these deliciously wonderful recipes with you!

QUINOA-VEGGIE BURGER  - Gluten Free

PREP 20 min: TOTAL: 40 min Servings:  4

•  1/2 cup                          uncooked quinoa (about 2 cups cooked) 
• 1 tsp.                               vegetable oil
• 1/2 -  227g pkg            cremini mushrooms coarsely grated (1cup)
• 1 cup                               coarsely grated zucchini
• 3/4 cup                          coarsely grated carrot
• 1 small                           shallot minced, or green onion
• 1                                       garlic clove,minced
• 1                                       egg, beaten
• 3 Tbsp.                           cornstarch
• 1/4 tsp.                           salt
• 1/8 tsp.                           cayenne

COOK quinoa according to package directions, omitting the salt, about 14 min. Transfer to a large bowl.

NOTE: check out our Great Grains page on how to cook quinoa and other grains.

HEAT a large, wide non-stick frying pan over meduim heat. Add oil, then mushrooms, zucchine, carrot, shallot and garlic. Cook until soft, about 5 min.  Add quinoa. Stir in egg, conrstarch, salt and cayenne.

HEAT the same non-stick frying pan over medium heat. Firmly press quinoa mixture into a 1/2 cup measuring cup.  Turn and release into the 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.
Just pop these delightful patties on a portobello "bun" - BBQ portobello caps on a greased grill over medium heat for 5 min. per side

ROASTED PLUM TOMATOES

Preheat oven to 400F  (need a conversion chart?)

• 6                   plum tomatoes slice and halved
                        scoop and discard seeds
• 1 Tbsp.        olive oil
• 1/8 tsp.       salt

TOSS halved tomatoes in olive oil and salt. Arrange cut side up on a baking sheet

ROAST in centre of oven  until tomatoes are tender, 30 min.  Transfer to a rack to cool completely.



Roasted plum tomatoes: 45 calories per serving

Quinoa-Veggie Burger: 159 calories, 5g protein, 27g carbs, 4g fat, 3g fibre, 180mg sodium. Excellent source of vitamin A.

Portobello "Bun" calorice intake not included.

Interest in other Quinoa Health Benefits?

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