I love my quinoa burgers! You can pack them with so many veggies and beans and they are the best way to use up leftover quinoa. I usually eat mine on a salad but you can make them into real burgers with buns too. Guacamole and salsa make for tasty toppings and leftover burgers freeze well for a quick lunch or dinner when you’re in need. These little golden burgers are part of the upcoming Season to Cleanse Online Workshop coming up in June! Enjoy!
Super reasons to love your quinoa:
- Great source of complete protein for vegetarians/vegans
- High in antioxidants that help to protect the intestines and cardiovascular health
- Have anti-inflammatory properties, especially helpful for obesity
- Helps build healthy bones as a great source of calcium and phosphorous.
- Helps lower total cholesterol and helps maintain levels of HDL cholesterol (the "good" cholesterol)
- High in fibre, which helps to eliminate toxins
- May help to prevent colon cancer
- High in tryptophan and magnesium, which both help to promote restful sleep
Sweet Potato Chickpea Quinoa Burger - Vegan, Gluten-free
1 cup quinoa (or 2.5 cups cooked quinoa)
2 cups water ¼ tsp sea salt
1 Tbsp chia seeds + 3 Tbsp water 2 sweet potatoes (2 cups chopped) 1 medium zucchini (1 cup packed, shredded) 1 small white onion (½ cup chopped) 1 cup mushrooms (about 5 small ones) 1 cup chickpeas, cooked 2 garlic cloves 2 Tbsp olive oil 1 tsp sea salt ¼ cup oat flour (look for gluten-free) Handful fresh cilantro or flat-leaf parsley (¼ cup), or ½ tsp dried Handful fresh basil (6-8 leaves), or ½ tsp dried ¼ tsp dulse flakes (optional)
How to make:
Mix chia seeds with 3 Tbsp water and set aside.
Cook quinoa according to directions. I used 1 cup quinoa, 2 cups filtered water and ¼ tsp sea salt. Brought to a boil, covered and simmered at a minimum heat for 12 minutes.
If using non-organic sweet potatoes, peel before cutting them into 1 inch cubes. Steam for about 7-8 minutes, until completely soft.
Preheat oven to 350°F.
Clean and trim mushrooms. Roughly chop onion, mushrooms and garlic cloves, shred zucchini. Roughly chop fresh herbs. If you don't have oat flour, you can substitute another variety or grind up some oats in a coffee grinder.
Combine all ingredients, except for quinoa, into a food processor. Puree on high until you start to see a smooth consistency. It’s OK to have a few chunks. (don't forget to add the chia seeds!)
In a large mixing bowl, combine quinoa and veggie chickpea puree.
Using an ice cream scoop, make little patties about an inch apart, then use the back of the spoon to press down.
Bake for 45-50 minutes. (flip at 35 minutes if you want the golden glow on both sides)
Makes 18-19 patties.
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What's your favourite veggie burger mix?
source : http://www.annaliisakapp.com, http://solopos.com, http://cnn.com
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