There was a little cooking marathon going on in my kitchen over the weekend. I decided I do some bulk cooking and freeze some precooked easy meal options. Karen from Waisting Time shared the link with me for the quinoa burgers that her and her husband enjoy. Have you been to Karen’s blog? I love her writing as she shares her thoughts, trials and triumphs about her weight management. Thanks for passing along a wonderful recipe Karen.
Getting back to business, I shared the quinoa burger recipe with my daughter Katy who reported back to me that I needed to make myself a batch as she loved this vegetarian burger.
You can see the original recipe for quinoa burgers here. It is from the Eating Well…Living Thin blog that you should take a look at, the food photography is a feast for the eyes! Of course I had to tweak the recipe to my taste and after talking to Katy this morning and finding out how she changed the recipe, there are a couple more minor tweaks noted for the next batch. These are a cheesy combination of shredded cheese and part skim ricotta or you can also use cottage cheese in place of ricotta. These patties have lots of possible combinations, change up the grain, cheese and seasonings to suit your personal preference or what you have in the pantry.
Linda the author of this recipe said that you can use rice in place of quinoa to make these burgers. Great idea! If you would like to know more about quinoa check out a post I did about quinoa and the recipe for hot apple quinoa. (Just click on any of the blue highlighted words to be taken to the page.)
Enjoy the cheesy quinoa burgers sans a bun with a big salad and your favorite condiments or snuggle one patty inside your favorite whole grain bun for a satisfying burger. Add all your favorite typical burger toppings and enjoy this guiltless pleasure. Try making your burgers to fit your bun. I used a 1/3 cup measure and then flattened each patty slightly to be the right size for these whole wheat buns. At just 3 WWPP each, you could have a double!
Slightly crispy on the outside, moist and cheesy inside with a mild onion flavor and the warm goodness from the cumin.
Cheesy Quinoa Burgers
- 1 cup quinoa (or rice)
- 2 cups water
- 1/2 teaspoon salt
- 3/4 cup cheddar cheese, low fat
- 1/2 cup ricotta cheese, part skim milk or low fat cottage cheese
- 1 cup carrots, finely chopped in the food processor
- 3 whole eggs
- 2 tablespoons flour, all-purpose
- 2 tablespoons onion, finely chopped
- 2 whole green onions, including white parts, sliced
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic salt
- In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
- In a large bowl combine the cooked quinoa, cheddar cheese, ricotta cheese, carrot, eggs, flour, green onions, chopped onion, pepper, cumin, and garlic salt.
- Heat a frying pan coated with non stick olive oil spray, over medium heat. Measure 1/3 cup and form into patties about 1/2 inch thick – mixture will be slightly sticky. Use the 1/3 cup measure and turn the mixture right out into the skillet, then using the bottom of the measure cup flatten the patty to just the right size to fit the buns. Fry until golden-brown, about 4 minutes on each side. Makes 12 burgers.
Serving Size: 1 patty
Per Serving: 113 Calories; 4g Fat ; 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 256mg Sodium. WWPP 3
Notes: Next time I would follow Katy’s suggestion of finely chopping one small onion and saute it with the finely chopped carrot, tossing in a couple chopped garlic cloves too. Once the mixture is soft, proceed with the rest of the recipe. Add more cumin and a 1/4 teaspoon cayenne pepper.
Recipe Adapted from Eating Well…Living Well Blog
My other culinary delights were a batch of falafel burgers. I just can’t get enough of them and at only 3 WWPP each they are a nutritional bargain! The falafel burgers and cheesy quinoa burgers were all wrapped individually and frozen. They can easily be reheated in the microwave oven making for quick healthy meals!
After reading the comments about what you are eating for breakfast, half a dozen eggs got boiled and put in the refrigerator to be eaten as needed through out the week. They are easy to peel, slice and warm gently in the microwave to have on toast or leave cold and dice them to toss in a salad.
A double batch of homemade almond cherry granola filled the kitchen with the most appealing aroma of cinnamon, almonds, coconut and toasty oats. It drew in the guys and they became self appointed taste testers! One batch of granola was for me and the other batch was put in a cute container and given as a thank you gift to my friend Carrie. She knitted me an adorable pair of slippers to keep my tootsies warm. Her timing was perfect as I woke up this morning feeling like a cold is coming on. I decided to put my planned day of errands on hold. Instead of my usual jeans I went for a warm comfortable knit exercise outfit (with no exercise intended) and my new slippers. Thanks Carrie!
Hubby Tom thinks he is also coming down with a cold. We almost made it through the cold/flu season unscathed! We have the itchy, scratchy throat thing happening. It is going to be a soup and hot tea kind of day. Thank goodness I did some bulk cooking over the weekend to make life easier this week.
Taking it easy.
Add Your Thoughts
Do you cook things ahead or do you take it a day at a time?
What’s your favorite cold remedy?