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Veggie and Quinoa Superfood Burgers

Veggie and Quinoa Superfood Burgers

These vegan, gluten-free “burgers” are packed with 4 cups of veggies (zucchini, peas, and corn) and protein. They also stay together well compared with other veggie burgers we have attempted. It makes for such a fun meal for the family when combined with fun toppings like guacamole or avocado, hummus, tomato, pickles or the traditional ketchup and mustard.

Try serving them in a romaine or butter lettuce wrap, whole grain sprouted bun, in an Ezekiel wrap, on top of a large green salad or just by itself with some fun dips.

We loved them cold the next day over a salad and used them in our kids lunch.  Easy to make and a great way to get your veggies in!

Ingredients

(Makes ~8-12 burgers, depending on how big you make them)

*use organic when possible

2 cups of peas (can use frozen)

1 cup of sweet corn (can use frozen)

1 medium sized zucchini

½ cup of chopped black olives

1 small red onion

1 cup of ground flaxseed

1 cup of cooked quinoa

1 tablespoon of tahini

1 tsp of EVOO

1 lemon

1 tablespoon of apple cider vinegar

1 tablespoon of chia seeds

Handful of fresh parsley or basil or any other herb of your choice!

Himalyian Sea Salt to taste

Directions:

Pre-heat oven to 325 degrees.

Cook the quinoa as instructed on the box. While it cooks, place the frozen peas and corn in a pan with water and cook/steam for a few minutes. Drain and blend in a Vitamix/food processor until they form a smooth paste, add in the EVOO and a dash of salt. Add this to a large mixing bowl.

Next, roughly chop the zucchini and onion and add to a blender to finely chop, just a few pulses as you don’t want it to form a paste.  You can also do this step by hand by finely chopping the onion and hand grating the zucchini. Add the grated mix to the peas and corn mixture along with the juiced lemon, apple cider vinegar, tahini, finely chopped parsley, ground flax and himalyian salt. Once the quinoa is cooked add it to the bowl and mix everything well. Ensure the mixture is sticky, if it isn’t sticky enough add more ground flax.

Mold the patties and place on a baking tray. Bake for 17-20 minutes, or until they are fully firm and golden brown on the top.

Then add all your toppings! Enjoy.

With love and gratitude,

Christine and Stephanie

 

 

 

 

 

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