This week I have discovered quinoa in my grocery store, and got a packet to try out. I had heard that it’s very good protein, and wanted to use some to see if it would work as meat substitute or how I’d like it.
When I looked up recipes, I found a lot of suggestions for salads and soups, which sound good, but the burger recipe really appeals to me.
• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally
In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
I plan to use black beans instead, and may not use the yoghurt sauce since I’m very partial to hot mustard. I may also use some arugula, since I have a very abundant crop of it.
I have had a vegetarian child, who now eats meat when it’s what’s offered but prefers non-meat dishes. This would have been useful for him.
The use of meat is increasingly questionable as our safety procedures break down, and I am on the hunt for things to use instead. I feel safer as I get more into vegetable protein, and away from the factory farm raised product that seems ever less appealing.