Try this Quinoa-Spinach Burgers With Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionRED PEPPER SAUCE
1. In a medium skillet, heat oil over medium heat. Add shallot and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add peppers and stock. Bring to a simmer, then cook until peppers are tender and stock has reduced by about half, 6 to 8 minutes. Remove from heat, stir in sugar and let cool slightly.
3. In a blender (not food processor) blend contents of skillet until smooth. Season to taste with salt and pepper and more sugar, if needed. Blend again. Scrape sauce into a serving bowl.
QUINOA CAKES
1. Add quinoa to boiling water in a medium saucepan. Reduce heat to medium-low and simmer, covered, until water has been absorbed, about 15 minutes. Remove from heat and fluff quinoa with a fork. Set aside, covered, for 15 minutes. Scrape quinoa into a large bowl and let cool to room temperature.
2. Meanwhile, bring a kettle of water to a boil. Put spinach in a colander set in the sink. Pour boiling water over spinach in colander, then run cold water over it. When cool enough to handle, squeeze spinach well to remove any excess moisture. Chop spinach finely.
3. Add spinach to quinoa, along with bread crumbs, parmesan, mozzarella, tomatoes, basil, green onions and garlic. Season generously with salt and pepper.
4. Add eggs to quinoa mixture and stir well. Form 6 patties, using a heaping 1/2 cup of quinoa mixture for each, pressing firmly so mixture holds together. Arrange in a single layer on a platter, cover with plastic wrap and chill for at least 2 hours or overnight.
5. Preheat oven to 250F.
6. In a large nonstick skillet, heat 2 tbsp. oil over medium heat. Add quinoa cakes and cook, without moving them, until golden brown and crisp, about 7 minutes. Carefully turn cakes over and cook, again without moving, until golden brown on undersides, about 7 minutes.
The quinoa mixture is quiet moist and, even after chilling, the tops of cakes might crack a little while you fry the first side. Don't panic; simply turn the cakes carefully after the first 7 minutes, press down gently with a flipper and the cakes will hold together.
Keep cakes warm in the oven until serving.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 104 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 327.8mg | 11 % | |
Potassium 742.5mg | 20 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 43.2g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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