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Quinoa Burgers with Hummus & Roasted Red Peppers
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1/2 cup | quinoa, well-rinsed under cold water |
1 medium | carrot, cut in large chunks |
4 | green onions, thinly sliced |
1 15-ounce can | white beans, (e.g. cannellini or great northern beans), drained and rinsed |
1/3 cup | plain dried breadcrumbs |
1/4 cup | silken tofu |
1 tablespoon | ground cumin |
1 tablespoon | olive oil |
4 | burger buns |
Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers
In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, green onions, beans, breadcrumbs, tofu, cumin, salt, and pepper. Pulse until just blended (and still slightly chunky).
Form mixture into four 3/4-inch-thick). If too soft, refrigerate 15 minutes to firm.
In a large nonstick skillet, heat oil over medium. Cook burgers until browned and cooked through, 8-10 minutes per side.
Toast the buns and spread with some of the hummus. Top with the burgers, greens and red bell peppers. Makes 4 hearty burgers.
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