Quinoa Burgers

Name: Quinoa Burgers
Ingredients: 34 cup water; 12 cup rinsed quinoa; 1 medium carrot, cut in large chunks; 6 scallions, thinly sliced; 15 ounces great northern beans, drained and rinsed; 14 cup plain dried breadcrumbs; 1 large egg, lightly beaten (I use 2 egg whites); 1 tablespoon ground cumin; coarse salt; ground pepper; 2 tablespoons olive oil; 12 cup plain nonfat Greek yogurt; 1 tablespoon fresh lemon juice; 4 pita bread (each 6 inches); 12 English cucumber, thinly sliced diagonally

15 ingredients

10 steps

Ingredients

34 cup water
12 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
14 cup plain dried breadcrumbs
1 large egg, lightly beaten (I use 2 egg whites)
1 tablespoon ground cumin
coarse salt
ground pepper
2 tablespoons olive oil
12 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pita bread (each 6 inches)
12 English cucumber, thinly sliced diagonally

Directions

1

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low.
2

Cook until liquid is absorbed, 12 to 14 minutes; set aside.
3

In a food processor, pulse carrot until finely chopped.
4

Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoons salt and 1/4 tsp pepper; pulse until combined but still slightly chunky.
5

Form mixture into four 3/4 inch patties (dip hands in water to prevent sticking).
6

If too soft, refrigerate 10 minutes to firm.
7

In a large nonstick skillet, heat oil over medium heat; cook burgers until browned and cooked through, 8-10 minutes per side.
8

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions ; season with salt and pepper.
9

Serve burgers in pita topped with cucumber and yogurt sauce.
10

If you want to double the recipe, I suggest you make two batches as my food processor was overwhelmed when I doubled the recipe.