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Quinoa-Veggie Burger

411

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Quinoa-Veggie Burger
Chatelaine Triple Tested

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.


Nutrition (per serving)

Calories 159, Protein 5g, Carbohydrates 27g, Fat 4g, Fibre 3g, Sodium 180mg.

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