Monday, May 26, 2014

Baked Quinoa and Bean Veggie Burgers

These veggie packed quinoa patties are great to make in a large batch so you can enjoy them throughout the week. You can enjoy them on top of your salad, inside a wrap or burger bun, on the side of some roasted veggies, or just on their own! You can even individually wrap them after their baked and store some in the freezer.






Baked Quinoa Veggie Burgers with Spinach and Carrots
by Sarah Farsh May 26, 2014
  • 1/2 bag frozen chopped spinach
  • 1 cup shredded carrots
  • 5 cups cooked quinoa
  • 1/2 sweet onion, chopped
  • 1 can red kidney beans, unsalted
  • 2 tbsp tahini sauce
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1 - 2 tbsp tamari or soy sauce
  • splash vegetable broth (for deglazing)
In a large pan, dry saute onions. Add frozen spinach, carrots and tamari to mix and saute, adding splashes of veggie broth as needed. Meanwhile, in a large mixing bowl, crush kidney beans with hands and add tahini, garlic power, turmeric, onion powder, chili powder and cumin. Poor sauteed veggie mix into bowl of crushed beans, and mix well. Add cooked quinoa last, and gently mix together. Preheat oven to 350 degrees. Using a large tablespoon, spoon mixture onto a non-stick cookie sheet and mold into burger sizes of choice. Bake for 35 - 45 minutes, or until crispy on the outside. Let cool before scraping burgers off of nonstick pan - this will make it easier for them to come off clean.

1 comment:

  1. This looks delicious! Which ingredient holds it all together -is it the tahini? If I don't have tahini... can you suggest a substitute? Thanks!

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