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Yield: 10 medium burgers
2 cups cooked quinoa
1 tbsp olive or vegetable oil
1 medium shallot, minced
1/2 cup shredded zucchini
1/2 cup shredded yellow squash
3/4 cup shredded carrot
1 cup shredded mixed mushrooms
1 garlic clove, minced
1/4 cup boiling water plus 1 heaping tsp ground flax seed (let stand for 10 minutes until the flaxseed becomes gelatinous)
3 tbsp cornstarch
1 heaping tbsp chickpea flour
1/4 tsp salt, or more to taste
1/8 tsp cayenne pepper, or more to taste
oil for frying
1. Cook the quinoa according to package directions, but without salt. This should take about 14 minutes. Once the quinoa is cooked, transfer it to a large bowl.
2. Heat the oil over a large wide pan over medium. Add the shallots and cook for about 3 minutes or until slightly soft. Add the zucchini and carrots and cook for about another 3 minutes. Add the mushrooms and cook for another 2 minutes. Add the garlic and cook for another 3 minutes. The veggies are ready once all of the water from the mushrooms has evaporated and the veggies are very soft.
3. Once the veggies are cooked, add them to the quinoa. Stir in flax seed and water mixture, cornstarch, chickpea flour, salt and cayenne. Stir well. The mixture will be loose.
4. Heat a large pan over medium heat and add oil. Once the oil is hot, take about two heaping tablespoons of the mixture and form it into a ball with your hand. The mixture will be difficult to handle because it will be loose. Put the ball onto the pan and gently press the patty to shape it into a patty about 4 inches wide. Cook the patties until golden and slightly browned. This should take about 4 minutes per side. Top with tahini sauce, avocados, sprouts and roasted plum tomatoes! Healthy and easy.
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