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Delicous & Protective Recipe of the Week – Quinoa Burger

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QuionaBurger (1)

 

Quinoa Vegetable Burger

By Marti Wolfson
The standard American diet tends to include more than enough meat. Here’s a meatless yet satisfying burger that is packed with flavor and nutrition. Quinoa is protein-rich and when combined with beans like chickpeas makes it a more complete protein. Cancer-fighting ingredients like garlic, kale, mushrooms and scallions give this burger an all-star nutrient line-up. If you are dairy free feel remove the feta altogether or try adding a heaping tablespoon of yellow miso paste.
serves 8

Ingredients

•    1 head garlic
•    6 T. olive oil
•    1/4 cup farro*
•    1/2 cup water
•    2.5 cups cooked red or white quinoa
•    1 cup kale, leaves removed and chopped
•    1/4 cup dried porcini mushrooms, soaked in hot water for 20 minutes
•    1 15oz. can chickpeas
•    2 T. chopped olives
•    2 T. minced scallions
•    1/4 cup feta
•    salt and pepper to taste

Procedure

•    Preheat an oven to 400 degrees.
•    Cut the very tip of the garlic to expose the flesh and drizzle 1/2 tsp. olive oil on top.
•    Wrap in foil and place in the center of the oven for about an hour. When the garlic is done remove from the oven,  open the foil and let cool.
•    While the garlic is roasting, add the farro, water and pinch of salt to a small pot.
•    Bring to a boil, then reduce the heat to simmer, cover the pot and cook for about 20  minutes or until all of the liquid is absorbed.
•    Remove from the heat and cool.  In a medium pan, add 1 T. olive oil on medium high heat.
•    Add the kale and a pinch of salt and cook until tender. Remove from the heat and cool.
•    Once the garlic is cool to touch, squeeze the cloves out of the skins into a food processor.
•    Add the farro, chickpeas, 2 T. olive oil and a pinch of salt and pepper. Combine until well blended (consistency of thick hummus).
•    Remove the mushrooms from the soaking liquid and give them a rough chop.
•    In a medium mixing bowl combine the quinoa, kale, mushrooms, olives, scallions, feta and a pinch of salt.
•    Then add the chickpea mixture and combine throughly. Mixture should stick together. Shape into 8 burgers.
•    Heat the remaining 2 T. olive oil in a large non-stick skillet on medium high heat. Cook 4 burgers at a time, about 3-4 minutes on each side. Serve plain or with a thin slice of greek cheese melted on top. Enjoy.
•    * soak farro for 20 minutes

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by Dr. Geo

3 comments… add one

  • Alice ,

    Can these be made ahead of time — say, in the morning — the refrigerated and cooked later?

    Reply
    • Good question Alice. I’ll have Chef Marti answer since she’s the expert.

      Reply
  • Great question Alice. You can absolutely refrigerate ahead of time and cook them when you’re ready. In fact, I refrigerated the batter overnight and cooked them the next day. The burgers stuck together even better.
    In good health,
    Marti

    Reply

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