1/2 cup rinsed quinoa
1 medium carrot, cut in chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
From The Dish on Delish
1 comment:
What a fantastic idea for quinoa! I discovered quinoa several years ago after my dad's then better half, who was from Karala in southern India, made an "Indian breakfast grits" using quinoa cooked with spices (star anise maybe? & sauteed black mustard seeds), and then mixed in sauteed onions cooked in a bit of oil and ginger with hard boiled egg. It was such a delicious texture and flavor, and I've loved quinoa ever since.
I'm always on the lookout for a good quinoa recipe, but I have never -- until now -- stumbled on a recipe to make burgers from the grain. What a great idea! I will definitely be cooking these soon -- probably this week. Thanks for sharing!
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