low-fat (Greek-style) quinoa burgers.

It’s no secret that I have an obsession with quinoa, no secret at all. I’ve incorporated the pseudo-grain into vegan apricot almond muffins, quick cinnamon quinoa ‘cakes, and many simple quinoa and black bean bowls after late-night sweat sessions.

Now that I have 8lbs. of the stuff, quinoa recipes are here to stay!

 

On Monday night, I made quinoa burgers for the parentals (using my new food processor!). Due to a late dinner/intense hunger/dim lighting, I didn’t snap any photos of the freshly-made burgers. Though, I snuck a couple raw burgers in my cooler and gobbled the last one up for lunch today.

Originally, I served them Mediterranean-style with homemade tzatziki, cucumber, lettuce, onion and tomato; today I went with fresh chard and hummus.

These vegetarian burgers are low-fat and a breeze to make!

 

Low-Fat Greek-Style Quinoa Burgers

original recipe courtesy of Whole Living Magazine

• 1/2+ c. cooked quinoa

• 1 medium carrot, cut into large chunks

• 6 scallions, sliced

• 15 oz. great northern beans, rinsed + drained

• 1/4 c. oat flour (ground rolled oats)

• 1 large egg, lightly beaten

• 1 T ground cumin

• salt + pepper

• 2 T olive oil

• 1/2 c. plain nonfat Greek yogurt

• 1 T fresh lemon juice

• for serving: pita bread, sliced cucumber, lettuce, onion + tomato

In a saucepan, cook quinoa using a 2:1 water to quinoa ratio. Simmer, covered, for 15 minutes until the water is absorbed.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half of the scallions, beans, oat flour, egg, cumin, 1 tsp. of salt and fresh black pepper; pulse until combined, but slightly chunky.

Form mixture into six 3/4-inch-thick patties. If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, about 8 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers inside the pita topped with cucumber (and suggested veggies above) and tzatziki (yogurt sauce).

Makes 6 burgers.

These would be great to “grill” for a Meatless Monday/vegetarian Independence Day bbq.

Workout Wednesday

Though I love running through the Redwoods and riding along the Northern California coast, I was thrilled to be back busting my bootay at the WREC today.

• 1.5 mi. indoor track run (note: today was a x-training day, but my excitement + gallon of iced green tea were asking for it!)

• 25-minute strength training, including:

jumping rope (6 minutes total)

k-bells @ 14lbs. and BodyRock

• 60-minute cycle class – intensity at its finest. LOVE!

Sweaty. Sticky. Stinky.

Showering NOW!

Night,

Hill