I’ve jumped on the quinoa train just about a year ago now when my aunt made it for me when I went to visit her in Naples, Florida. And I loved it ever since. I usually make it just by boiling it in vegetable broth and adding spinach in at the end. This is the first time I ever tried a recipe with it, and after a few mishaps, the end result was well wort it.
2 rounded cups cooked quinoa
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 tablespoons all purpose flour (I used rice 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
In a large bowl combine the cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.
Add your 2 rounded cups warm quinoa (warm works best so the cheese melts a bit).
Then add the cheese.
Mix all together.
(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 4-5 minutes on each side (until browned). Makes approx. 10 burgers.
Served with “fry sauce” (tomato/mayo mixture) & fresh avocados.
This little guy turned out in a little heart shape:
Also, made this soup with leftover chicken breast to accompany these burgers:
Creamy Turkey Green Chile Soup