adapted from Chef at Home:
Quinoa Cooking Directions:
1. You'll need a medium pot with a tight fitting lid, and a fine mesh strainer
2. Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin
3. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last
4. Drain quinoa well in the strainer, transfer to the cooking pot, add water and salt if desired
5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer and cook for 15 minutes
6. Remove quinoa from heat and allow to sit five minutes with the lid on
7. Fluff quinoa gently with a fork and serve
To make the burger:
1. Chop the mushrooms in a food processor until finely chopped. Set aside in a large bowl.
2. Shred the zucchini and place between towels or cheesecloth. Squeeze out the excess moisture. Add to the mushrooms.
3. In a large pan, heat 2 tablespoons of the oil over medium heat. Add the leek and red pepper flakes and cook until the leek is softened, about 5 minutes.
4. Add the mushroom and zucchini mixture and cook another 5 minutes, until tender.
5. Remove the pan from the heat and add the quinoa, salt, and pepper. Let cool completely.
6. Stir in the egg and bread crumbs. Cover and refrigerate for about an hour, until the mixture is firm.
7. Heat the remaining olive oil in a large skillet over medium heat.
8. Shape the mixture into patties (I used a 1/2 cup measure) and cook in the oil until golden brown, about 3 minutes per side. Alternatively, bake at 350 degrees for 5 minutes on each side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 314 | ||
Calories from Fat: 82 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 35.5mg | 11 % | |
Sodium 497.3mg | 17 % | |
Potassium 489.8mg | 13 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 42.1g | ||
Protein 11.9g | 17 % | |
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: 314
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