Quinoa Burgers
I found this recipe at this blog, Eating Well Living Thin
I purchased quinoa at Costco about a year ago. My sister-in-law was talking about it and some of my friends had mentioned they were cooking with it. I had a gigantic bag down in my pantry, but I had not made anything with it. Then I came upon this recipe. I bookmarked the blog, but still didn't do anything, until I went to California Pizza Kitchen and tasted their quinoa salad. I decided to come home and give this a try. Best thing ever! I have made them several times, told several friends about it and now six months later, I am finally getting it put on my blog. SO GOOD!
2 rounded cups cooked quinoa (see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
.
To cook quinoa for the above recipe:
1 cup uncooked quinoa2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
.
In a large bowl combine the 2 rounded cups
of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour,
green onions, Splenda, pepper, cumin, salt, and garlic powder.
(To help them stay in patty form and not
fall apart, I cook them on med-low slowly so they have longer to set-up
without burning. Makes them easier to flip, too.) Heat a frying
pan and a couple teaspoons olive oil over medium-low heat. Mixture will
be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into
pan and lightly flatten to 1/2 inch thick. Fry until golden-brown,
about 4 minutes on each side. Makes approx. 10 burgers.
3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated – squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon Splenda/sugar
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper to taste
.
In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda/sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
