I’ve been eating this stuff before it got popular in 2012-2013. As soon as I found out that I could get a ton of protein from this super versatile gem, I was completely sold. As a vegetarian, getting enough protein can be difficult. Well, at least for me. I’m against reading labels. I eat what sounds good. I don’t keep track of how much protein/fat/carbs I have every day. So to stay healthy and balanced, I have to ensure that I’m getting in the essential protein-packed foods when I can! Which is where quinoa comes in.
The very first time I tried making quinoa burgers about 4 years ago, it was a disaster. A big fall-apart-y mess. It stuck to the pan. It wouldn’t stay together when I tried to flip it. But when I tasted is, I was in LOVE! I just had to find a way to keep the awesome flavors and have it work together from my pan, spatula, plate, to mouth.Lots of trials went down at that point.
After roughly four years, I can say a couple facts about my quinoa burgers:
1. they are not pretty to look at (aka, a pain in my ass to photograph)
2. they are perfection
3. sometimes i just eat the mixture by the spoonful before frying it up (don’t tell my mom i’m eating raw eggs…) So there’s that.
This burger is perfectly yummy – not so perfectly pretty. But really, who cares. It’s all going to look the same in the end… yup…
And now before I really get into potty-talk, I’m just going to move on.
Try these – put them on your weeknight rotation. You’ll thank me!
- 3 cups quinoa , cooked (instructions on how to cook quinoa
- 3/4 cup shredded cheddar cheese
- 1/2 cup lowfat cottage cheese
- 1 medium carrot , finely grated
- 3 eggs
- 2 Tablespoons all-purpose flour
- 2 green onions , chopped, including white parts
- 1/2 teaspoon Splenda or sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground sumin
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- olive or coconut oil
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, and seasonings.
Heat a frying pan or large skilled and a couple teaspoons of oil over medium heat. Measure 1/4 cup of quinoa mixture into patties about 1/2 inch thick. Mixture will be slightly sticky.
Fry until golden-brown, about 4 minutes on each side.
Feel free to top with ranch, hummus, lettuce, tomatoes, spinach, sprouts, etc. I serve these on a Bagelthin.