Quinoa veggie burger. Great idea! Make the quinoa ahead of time and this is a snap to put together for lunch or dinner.
makes 6 burgers
1 cup grated zucchini (2 to 3 zucchinis)
1 cup grated carrots (2 big carrots)
1 onion, grated
2 cups cooked black quinoa
1/2 cup chickpea flour
1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1 cup baby spinach
3 potatoes
Olive oil
Salt
Pepper
Garlic powder
Preheat oven to 375.
Cut the potatoes in half, half again, and then in slices. Toss with olive oil, salt, pepper, and garlic powder. Pour onto a baking sheet lined with tin foil and bake for 45 minutes.
Grate the zucchini and place in a strainer over a bowl. Sprinkle with a teaspoon of salt and let sit for at least 15 minutes.
Grate the onions and carrots in the food processor and saute in olive oil and salt until soft. Make the flax egg.
Press the zucchini with a fork to get out as much water as possible and add it to the onions and carrots. Saute for a few more minutes. Turn off flame.
In a big mixing bowl, mix the vegetables, quinoa, chickpea flour and flax egg well. Add salt, pepper, and garlic powder to taste.
Form 6 burgers and place on a baking sheet lined with parchment paper. Place in the oven and cook for 10 minutes. Turn the burgers and bake for another five.
In a small skillet, wilt the spinach in a drop of olive oil and salt.
Plate it up and enjoy!
Update April 2017: This is my updated photo of this burger! I just had to add this here because I have gotten better at plating since I started this blog. Not to mention that I also made the mustard and ketchup!
