And then these babies were born.
High in fiber with lots of added veggies- good amounts of plant protein as well! Change up the spices and you could suit any number of tastes.
Hybrid Quinoa Burgers
Serves 8
1 1/2 cups cooked garbanzo beans (or 1 can, drained and rinsed)
1 1/2 cups vegetable broth
1 cup raw sprouted quinoa
2 tsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 yellow squash, chopped
1 cup baby arugula leaves
1 cup baby spinach leaves
2 Tbsp pine nuts
1/2 cup corn kernels
1/4 tsp fennel seed
1/4 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Bring vegetable broth to a boil in a saucepan. Stir in quinoa. Cover and cook for ~15 minutes, or until all broth has been absorbed. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, onion and fennel seed. Saute until fragrant, ~ 3 minutes. Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.
Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor. Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed. Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.
Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet). Place onto the parchment paper-lined baking sheet and form into a patty, ~1/3" thick. Repeat with remaining mixture.
Bake one sheet at a time on the lower rack for 20 minutes. Remove and gently flip patties with a thin metal spatula. Bake for additional 10 minutes. Remove and allow to cool for 3 minutes prior to serving.
Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).
Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber
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