And how could something related to spinach and beets not be incredibly good for you? Quinoa is not a grain but the seed of a leafy plant. It has a wonderful delicate flavor and is packed with protein, iron, potassium, and other vitamins and minerals.
Mixed with cheese, and a couple other ingredients, quinoa can become a fabulous “burger” — one that your kids won’t turn down! I serve them with all the fixings: buns, tomato slices, lettuce, mustard, ketchup, and so on. My picky son likes his with ketchup only!
Ingredients:
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 cup Quinoa, rinsed
- 2 cups vegetable stock or broth
- 1 teaspoon salt
- 1/2 cup finely grated Parmesan cheese
- 1 egg
- Olive oil to coat the pan
Preparation:
Serves 4 to 6
Total Prep and Cooking Time: 35 minutes
Melt the butter with the olive oil in a medium-sized saucepan over medium-low heat. Add the quinoa and cook for about five minutes, stirring periodically, and browning it slightly. Then add the stock or broth and the salt, and bring to a boil. Reduce to a simmer, cover, and cook until all of the liquid is absorbed and the quinoa looks somewhat translucent, about 15 to 20 minutes.
Remove from the heat and fold in the cheese. Let the mixture cool slightly, and then add in the egg, mixing it to combine evenly.
Heat a large saute pan with olive oil and use a 1/4-cup measure to shape your burgers. Place the patties in the pan once it’s hot. You should hear a sizzling sound. If you don’t, your pan’s not hot enough. Wait for the sizzle! Cook them until each side is nicely browned, about 4 minutes per side. (Flip them carefully so they don’t break — they will be a bit fragile.)
