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low-fat (Greek-style) quinoa burgers.

June 29, 2011 by Hillary 11 Comments

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!

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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!

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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.

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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

Filed Under: Recipes Tagged With: Quinoa Burgers, Vegetarian Burgers

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“Anxiety is a symptom, not a diagnosis.” - Dr. “Anxiety is a symptom, not a diagnosis.” - Dr. George Papanicolaou

It’s no secret that I suffer from chronic anxiety and panic attacks. Or at least I don’t intend it to be. Because while there can be a lot of shame and embarrassment around both of these, I know I’m not alone in my experiences. While I’ve leaned toward the more anxious side most of life, my bothersome anxiety has steadily increased since my mid-twenties - some periods being worse than others. 

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» no coffee (not even decaf)

» meditating regularly - I’m using @insighttimer 

» gentle movement

» weekly therapy sessions

» attempting cold showers (this is hard for me!): if you’re interested, you can research how this impacts the nervous system

» working with a naturopathic doctor to focus on gut + hormone health

» trying a new Rx - a decision that took years of consideration

» lastly, opening myself up to vulnerable conversations/sharing my story and my experiences in efforts to reduce any shame and connect with others 

I am not my anxiety. 

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