Quinoa Veggie Burgers

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

INGRIDIENT

¾ cup water

½ cup quinoa

1 carrot

1 (15 ounce) can garbanzo beans, drained and rinsed

6 small green onions, chopped

¼ cup whole wheat bread crumbs

1 egg, slightly beaten

1 clove garlic, minced

1 teaspoon ground cumin, or to taste

¼ cup peas

¼ cup corn kernels

2 tablespoons olive oil

½ cup plain yogurt

3 tablespoons tahini

1 lemon, juiced

1 tablespoon chopped fresh cilantro, or to taste

1 teaspoon hot Madras curry powder

DIRECTION

Step: 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Step: 2

Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.

Step: 3

Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.

Step: 4

Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.

Step: 5

Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

NUTRITION FACT

Per Serving: 187 calories; protein 6.8g; carbohydrates 21.8g; fat 8.7g; cholesterol 24.2mg; sodium 164.5mg.

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