I am all about trying to eat healthier, and sneak in healthy ingredients when I can. My family doesn’t always like the experiments, and sometimes roll their eyes at me, but I still have to try! That is exactly how these Quinoa Veggie Burgers came to be.
My husband likes quinoa, and I am always looking for more ways to use it. I have seen lots of people use it in burgers, and veggies burgers – so I figured why not give it a try! I am not a fan of beans, so a veggie burger with black beans has always scared me. But quinoa and mushrooms? Sounded like an awesome idea to me. Quinoa veggie burgers are pretty easy to throw together. You do need to cook the quinoa first, and saute the veggies to get them soft, but that is it. Then you just assemble, and bake!
I was a huge fan of these. They were nutty and full of great flavor. Slightly crispy on the outside, tender on the inside. They even reheated well the next day for lunch. My family on the other hand….not their favorites. Everyone ate what they were given, so it could have been a lot worse! I am definitely thinking of making these again, and freezing them (after they are baked), so I can have quick and easy lunches for myself.
I am always sharing new recipes over at Dinners, Dishes, and Desserts. I would love if you stopped over to say Hi!
Quinoa Veggie Burgers
1 cup water
1/2 cup red quinoa, well rinsed.
1 tablespoon canola oil
1 cup onion, diced
2 cups portabello mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 cup cheddar cheese
1/2 cup pecans, toasted and finely chopped
1/3 cup quick-cooking oats
1 tablespoon reduced-sodium soy sauce
In a small saucepan heat the water and quinoa to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat, to let stand for 10 minutes.
Preheat oven to 350 degrees. Line a baking sheet with foil.
In a skillet heat oil over medium high heat. Add onions and saute until they start to get soft, about 5 minutes. Add mushrooms, garlic, and Italian seasoning. Stir, and cook for another 5 minutes. Remove from heat, and let cool slightly.
In a large bowl combined cooked quinoa, mushroom mixture, egg, cheese, pecans, oats, and soy sauce. Mix until well combined. Scoop about 1/2 cup portions onto a backing sheet. Form into the shape of a patty. Bake for 25-30 minutes.
Serve in a pita or in a hamburger bun. Top with desired toppings (avocado, lettuce, tomato, onion, ketchup)
Notes: Adapted from Eating Well