Submitted by: Kristin
Prep Time: 20 Minutes
Cook Time: 13 Minutes
Servings: 4
Embrace this filler-free, super-nutritious Quinoa-veggie burger. Sandwiched between two grilled portobello mushrooms, it’s got healthy and tasty covered.( I got this recipe from chatelaine but I tweaked it a bit)
1/2 c. white quinoa
1 tsp. coconut oil
1 c. zucchini
3/4 c. carrot
1 shallots
1 garlic
1 egg
3 tbsp. arrowroot powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, arrowroot flour , salt and cayenne. Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
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