Greeky Quinoa Burger + Roasted Veggies
This past weekend I bought a pound of grass-fed beef at my local farmers market which resulted in an intense craving for a burger. I rarely eat beef just because of how hard it is to find quality beef outside of my local farmers markets at a reasonable price so my taste buds were pretty pumped. Perhaps, just a little too pumped. Monday night I ate two beef patties, nothing to go with them but some fresh organic tomatoes, (sometimes I eat like a 3 yr old) and immediately regretted it. Don’t get me wrong the beef was PHENOMENAL, seriously the best I have ever had. Which explains why I ate two, but it was just a bit of a beef overload for me. Two may not seem like that much but keep in mind I am a rather petite person. (5 ft!) So meat has been the last thing on my appetite for this past week. Which led me to the mason jar of quinoa sitting on my pantry shelf. Begging to be made into something delicious. Which I was able to successfully do with a little help from my mom. Now the quinoa burger is something good in of itself but I definitely recommend topping it off with the yoghurt sauce and roasted vegetables. The earthy flavors and textures blend together beautifully. But I’ll stop talking about it now and let you experience it for yourself.
Greeky Quinoa Burger + Yoghurt Sauce + Roasted Veggies
Ingredients for burger + sauce : Serves 4
1/2 cup of cooked quinoa
1 medium carrot, diced
2 Cipollini onions, thinly sliced
1/2 cup organic beans of your choice ( i used garbonza, pinto & red beans)
4 tablespoons flax meal
1 large egg
2 teaspoons of cumin
dash of ginger powder
dash of cayenne pepper
dash of garlic powder
fine grain sea salt
ground pepper
2 tablespoons of olive oil
1/2 cup of plain greek yoghurt
juice from half a lemon
Ingredients for oven roasted vegetables: Serves.. ALOT. if you don’t have people to share with or don’t want left over then i would cut this in half
2 zucchini squash, sliced
2 yellow squash, sliced
1 onion, coarsely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 eggplant, cubed
2-3 cloves of garlic, minced
extra virgin olive oil
fine grain celtic sea salt, to taste
cayenne, to taste
( seriously, any veggies would be delicious. sweet potato, kabocha squash, broccoli, carrots, don’t be afraid to get creative!)
Method:
For Veggies: Preheat oven to 400 f. Spread out your vegetables on a roasting pan in a single layer. Drizzle with olive oil, just enough to coat, then sprinkle with garlic, salt and cayenne pepper to taste. Roast in the oven for appox. 20 min. Stirring half way through.
For Quinoa burger + Yoghurt sauce: In a food processor or magic bullet blend your carrots until mushy. Some chunks are okay. Add in your quinoa, onion, beans, egg, cumin, ginger, cayenne, and salt and pepper to taste. Blend or pulse until well blended yet slightly chunky. Stir in your 4 tablespoons of flax meal. If too thin or soupy like put in the fridge or freezer for a few minutes to thicken.
Form about 1″ thick patties with your hands from your quinoa mixture. Heat oil in a large nonstick skillet and cook your “burgers” in the skillet until firmed and well browned. About 7-10 minutes for each side.
Meanwhile in a small bowl, combine your greek yoghurt, lemon, and salt. I used about 1/2 a teaspoon but I recommend adding it to taste for your liking.
Serve your quinoa burger over a bed of baby spinach or a warmed Ezekiel pita. Top with a layer of the yoghurt sauce and roasted vegetables.
Coming up Next : Raw Dark Chocolate Almond Butter Tarts
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