Quinoa veggie burger to eat
ATA

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.

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