Hi everyone! After returning from Northampton, I facilitated two workshops in Newark at the Family Health and Wellness Conference. We discussed the importance of figuring out where food and cooking are on our priority lists. Only then can we work to place it higher up on the list.
Most agreed that it is pretty far down at the bottom of the priority list in our culture.
One strategy to cook healthier foods from home is to find foods that are delicious, non perishable and EASY to prepare. This quinoa burger recipe fits that bill, freezes beautifully and can be served with a sauce or dip on the side (like my edamame or beet dip, found on the blog). Enjoy!
These healthy vegetarian burgers are perfect for lunch or dinner. Even a hard core carnivore will swoon over these! Enjoy!
Quinoa Burgers with Creamy Sauce:
Makes about 8 burgers
1 cup dried quinoa
2 cups water (to cook quinoa)
2 scallions, green and white parts chopped finely
1-2 small cloves minced garlic
one large carrot, grated
One medium sized zucchini, grated and squeezed dry
3/4-one cup healthy pancake mix or flour (if it is too runny, add a little more so you can shape into a patty)
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 375 degrees
1)Bring quinoa and 2 cups of water to a boil.When it is boiling, cover and simmer until liquid is absorbed, about 20 minutes. Let cool.
2) In a large bowl, combine cooked quinoa with scallions, garlic, carrots, zucchini, pancake mix (or flour), baking powder, egg, salt and pepper. Form mixture into eight patties and pan fry on each side until golden.
3)Lay parchment paper on a baking sheet and place each burger on the sheet.
4)Bake about 25 minutes to make sure the egg is cooked and flip about halfway through so they are nice and crunchy. Serve with a creamy sauce like mayo mixed with chili sauce, tahini sauce, edamame dip or beet dip found on the Take Back the Kitchen blog (www.takebackthekitchen.com).