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Quinoa-Veggie Burger

Ingredients

1 sml. shallots

1 garlic

1 egg

5 tbsp. coconut flour

1/4 tsp. sea salt

1/8 tsp. cayenne pepper

4 lrg. portobello mushrooms

1 c. alfalfa sprouts, fresh, organic

4 cheese, any type

1/2 c. white quinoa

1 tsp. coconut oil

1 c. cremini mushrooms

1 c. zucchini

3/4 c. carrot

1 sml. shallots

1 garlic

1 egg

5 tbsp. coconut flour

1/4 tsp. sea salt

1/8 tsp. cayenne pepper

4 lrg. portobello mushrooms

1 alfalfa sprouts, fresh, organic

4 oz. cheese, any type

1/2 c. white quinoa

1 tsp. coconut oil

1 c. cremini mushrooms

1 c. zucchini

3/4 c. carrot

Directions

COOK - Quinoa according to package directions, omitting salt, about 14 minutes.

HEAT MIXTURE - in a large, non-stick flying pan over medium heat. Add coconut oil, then mushrooms, zucchini, carrots, shallot, and garlic. Cook until soft, about 5 minutes. Add to Quinoa. Stir in egg, coconut flour, salt, and cayenne.

HEAT the BURGER - in the same non-stick flying pan over medium with a bit of coconut oil in the pan, fry up the portobello mushroom caps. Once golden - about 5 min per side, set aside. Firmly press Quinoa mixture into a 1/2 cup measuring cup. Turn and release into pan. Gently press to shape a patty about 4 inches wide. Repeat, cooking 2 patties at a time. Cook until golden and warm through, about 4 minutes per side.

ASSEMBLE - take the portobello mushroom cap and place the Quinoa patty on top. Add pea shoots, low fat organic cheese, tomatoes, and what ever else you love to eat on a burger.

Enjoy this light, wonderful tasting, and unique spin on a burger!