Embrace this filler-free, super-nutritious quinoa veggie burger. Sandwiched between two grilled portobello mushrooms, it’s got healthy and tasty covered.

Ingredients

• 1/2 cup uncooked quinoa, about 2 cups cooked
• 1 tsp vegetable oil
• 1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
• 1 cup coarsely grated zucchini
• 3/4 cup coarsely grated carrot
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 egg, beaten
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp cayenne pepper

Instructions

• COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
• HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
• HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.