This Quinoa Burger Packs Major Protein With a Spicy Twist

These spicy, nutritious quinoa burgers effortlessly pack fiber and protein into one delicious meal. Easy to make and dressed up with a fun curry twist, try serving these burgers on buns or over a bed of greens.

Ingredients:

Quinoa
1 cup quinoa, cooked and cooled
15 oz. can chickpeas (rinsed, drained, dried)
1 tbsp. coconut oil
1 pinch sea salt
1 tsp. curry powder

Sweet Potatoes
1 1⁄2 cups sweet potatoes, diced and peeled
1 tbsp. coconut oil
1 pinch sea salt
1 tsp. curry powder
3-4 tbsp. water

Other Necessities
⅔ cup raw cashews
1 serrano pepper, deseeded and minced
2 tbsp. fresh ginger, minced
4 cloves garlic, minced
¾ tsp. sea salt
2 tbsp. curry paste
1⁄2 cup fresh cilantro, chopped

Serve With
Sliced red onion
Naan bread
Mixed greens

Instructions

  1. Cook quinoa, and let cool.
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and toss dried chickpeas in oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch.
  3. While the chickpeas cook, add diced potatoes, oil, salt, and curry powder to an oven-safe skillet, cover, and cook for 4 minutes. Decrease heat to medium-low, add water, and cover again. Continue cooking potatoes until browned on the edges and tender. Then turn off heat and use a fork or potato masher to mash them until creamy.
  4. Blend cooked chickpeas, cashews, serrano pepper, ginger, garlic, salt, curry powder, curry paste, and cilantro in a food processor until it becomes a loose dough. Combine with cooled quinoa and pulse until dough becomes textured.
  5. Transfer dough to a mixing bowl and combine with mashed potatoes, adding salt or curry powder to taste.
  6. Divide the mixture into four burgers, and add to heated oven-safe skillet with coconut oil. Cook for 2-3 minutes on each side and then let bake in the oven for 12-15 minutes.
  7. Serve on naan bread stuffed with greens and red onion, and enjoy!

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