Quinoa-Veggie Burger
428
- Prep Time20 min
- Total Time40 min
- Makes4 servings
Embrace this filler-free, super-nutritious quinoa-veggie burger. Sandwiched between two grilled portobello mushrooms, it's got healthy and tasty covered.
Ingredients
1/2 cup uncooked quinoa, about 2 cups cooked
1 tsp vegetable oil
1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne pepper
Tahini Sauce, (recipe link below)
Roasted Plum Tomatoes, (recipe link below)
Instructions
Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into 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, 4 min per side. Top with tahini and roasted tomatoes. Top with Tahini Sauce and Roasted Plum Tomatoes.
The portobello 'bun'
Barbecue portobellos on a greased grill over medium for 5 min per side.
Get more of our best vegetarian barbecue recipes.
Get more of our best quinoa recipes.
Nutrition (per serving)
Calories 159, Protein 5g, Carbohydrates 27g, Fat 4g, Fibre 3g, Sodium 180mg.
