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.
- 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.