Quinoa, that magical complete protein seed that I talked up in my newsletter, can be a part of so many different kinds of dishes. In this recipe, it takes on a foundational gluten-free role in a fresh and yummy veggie burger! You can make several substitutions or additions to customize your burger.
1. Add one cup of water to the quinoa in a small saucepan. Bring to a boil, then lower the heat and simmer for approximately 15 minutes or until the water is absorbed. When the quinoa is cooked it will become puffed and tender (like rice) and appear translucent. Transfer to a bowl and allow to cool. You can put the bowl in the fridge to speed up the cooling process.
2. Heat a skillet and then add the olive oil. Saute the garlic and onion (and any other veggie of choice) over medium heat. Add 1/4 teaspoon of the sea salt and continue cooking until the veggies are softened. Place this mixture into a large bowl.
3. Add your drained and rinsed beans to the large bowl and mash them with a potato masher or fork.
4. Stir in the tomato product of choice, beaten egg, corn, cilantro, cumin, chili powder, and remaining sea salt. Stir in the cooled quinoa, oats, and flour until everything is well mixed.
5. Form tight patties with your hands. Extra (uncooked) patties can be frozen. **The recipe called for me to form the patties and let them sit for several hours or overnight in the fridge. I was too hungry 🙂 and I went ahead and cooked one in a buttered skillet. It held together fine!
*Serve your burgers on sprouted grain buns with lettuce, tomato, and homemade mayo.
*Whip up a sauce or special dressing for the burger.
*Add a slice of raw, organic cheese.
*Don’t forget a fermented pickle!
*Add a few slices of fresh avocado.