If you spend much time poking around in the food blog world, you may come away thinking that January is National Quinoa Month. I’ve noticed that, in particular, there are a lot of vegetable quinoa burger recipes popping up.
Great idea, I thought. What I tried to take away from all of these recipes was some sort of quinoa burger that was hearty, kid friendly and super tasty. Most of all, I wanted a healthy veggie burger. If you’ve ever looked at the ingredient list on frozen veggie burgers, you’ve probably wondered if they were really food, or the output of a university science class.
Like a lot of my recipes, especially the ones I scrap together on the weekends, there’s a heavy influence from what is in our refrigerator that’s hitting the use-by wall. This time around it was red pepper and broccoli. So they’re in. And what goes great with both of those ingredients? Spinach. Garlic too. What I came up with was a pretty tasty veggie burger recipe that’ll trump anything in the frozen food aisle.
For the vegetable mixture, I was pulling together leftovers to get about 1 cup of vegetables. I put a sliced medium red pepper, a handful of steamed broccoli and some cooked spinach into a food processor and pulsed until it was well chopped. Put the vegetables into a large mixing bowl and add the breadcrumbs, cheese and herbs
Basically, you want to get to about 1 cup of chopped veggies.
These have some serious next day appeal too as the garlic really popped when I had them as a snack. The next time around I’ll double up what I make so that I’ll have some healthy lunch meals throughout the week.
Make a healthy veggie quinoa burger that your kids will love. They're easy to prepare and loaded with spinach, broccoli and peppers!
- 2 cups Cooked Quinoa
- 4 Garlic Cloves
- 1/3 cup Frozen Spinach
- 1/3 cup Frozen Broccoli
- 1/3 cup Red Pepper Chopped
- 2 Large Eggs, Beaten
- 1 cup Toasted (Panko) Breadcrumbs
- 2/3 cup Cheddar Cheese
- 2 tablespoons Fresh Herbs Basil, Cilantro or Parsley
- 1/4 Teaspoon Cayenne Pepper optional
- 1/4 Teaspoon Smoked Paprika optional
Cook the frozen spinach and broccoli according to package instructions. Then drain them and place them in a food processor with the garlic and red pepper and pulse until they are chopped thoroughly.
Add the beaten eggs and breadcrumbs to form a batter that you can scoop onto a hot pan. It won't be as firm as burger meat, but it shouldn't be runny like pancake batter
Season with salt & pepper, optionally add the cayenne and paprika.
Bring a large skillet up to medium high heat and add a small amount of olive oil. Place the sliders into the skillet and gently press them down. Cook for 4-5 minutes per side until browned and crispy.
Oh My Veggies: 40 Vegetarian Quinoa Recipes, March 2013
Featured Recipe on Cooking Quinoa, April 2013
Acting Balanced: 25 fabulous Back-To-School lunch ideas, August 2013
Hello, Wonderful: 10 Yummy Ways for Kids to Try Quinoa, September 2014