The Nation's Health + recipe

Quinoa Burgers and Kale Salad

Can I eat the entire "batch" of burgers, now? I quite literally had to restrain myself from eating more than 2 - it could have easily been 4 they were that good. Quinoa, how I love you, let me count the ways - complete protein (one of the few from plants), makes good salads, fiber abounds, comes in white, red, and black varieties, and is so versatile. But back to how them came to be burgers rather than my usual thrown together mixture? ... the obsession started with the quinoa fritters in Ithaca (love at first bite) and my desire to try to replicate something like that; now think these will make a at least month appearance (which means one week a month I'll be having these babies for lunch).

For dinner I paired the "burger" with a kale salad, opting to forgo the bun since I didn't want anything to get in the way of that flavor.

PS - I really ate two burgers. :)

Quinoa Burger
(I found this version on Eating Well Living Thinner - it was posted on Pinterest)

2 rounded cups cooked quinoa (cooking instructions below)3/4 cup shredded cheddar cheese 1/2 cup low-fat cottage cheese1 medium carrot, finely grated 3 eggs3 tablespoons all purpose flour2 green onions, including white parts1 /2 teaspoon Splenda or sugar1/4 teaspoon black pepper1/4 teaspoon ground cumin1/8 teaspoon salt1/8 teaspoon garlic powderNon-stick spray or olive oilTo cook quinoa:1 cup uncooked quinoa2 cups water1/2 teaspoon saltIn 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, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. They really tend to fall apart, so don't try to "form" them. To help them stay in patty form and not fall apart, cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 12 burgers.
Kale Tropical Salad1 tomato1 small mango1 green onion stalk1-2 oz fresh goat chevre1/4 cup chopped pistachios or cashews3-4 cups chopped kale (chop as you would other head lettuce since the texture is a little coarser)DressingJuice from 2 lemons2T olive oilSalt and pepper to taste
Shake up dressing ingredients in a small container and set aside (making sure it is an emulsion before adding to salad). Chop up the rest of the ingredients and toss together. Lightly drizzle the salad with dressing and flip salad for even coverage.

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