Monday, May 7, 2012

Quinoa Burger

Here are a few more pics from Mexico!  Wish I was there now!

Lakeside High School Girls
(Ali, Maureen, Ashley, Me, and Molly)

My best friend and I are pregnant at the same time!  She literally found out the Sunday before we left for the trip!

My five month pic. I thought I was so big then:)  HA!

LOVE these girls!!!!

These "burgers" were awesome!  Yet another great addition to meatless Monday.  My picky husband loved them, even though he had doubts while I was cooking.  This was my first time cooking with quinoa and I am sold!  Here is a little clip about the nutritional value that I found on Wikipedia.

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance bymaize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.[14][15] It is a good source of dietary fiber and phosphorus and is high inmagnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights.[16]

So there you go!  You can find it at your local grocery store! Enjoy!

Quinoa Burger
Source: Modified from


  • 1 cup of uncooked quinoa
  • 2 cups of water
  • 1/2 tsp. salt
  • 3/4 cup of shredded white cheddar cheese
  • 1/2 cup of low fat cottage cheese
  • 1 cup shredded zucchini, squeezed dry
  • 3 eggs
  • 3 Tbsp. corn starch (original called for flour)
  • 2 green onions chopped including the white parts
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/8 tsp. garlic powder
  • olive oil for frying
  • Top with:  Tzatziki sauce, avocado, tomato, and shredded white cheddar cheese
Tzatziki sauce:
  • 3/4 cup thick plain Greek-style yogurt such as Fage’ 
  • 3 tablespoons sour cream
  • 1/2 cucumber, peeled, seeded and grated – squeezed of excess water
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1 teaspoon dried or 2 tablespoon fresh dill weed
  • Kosher salt and black pepper to taste

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
Bring the 2 cups of water and 1/2 tsp. salt to a boil in a medium sauce pan over high heat.  Add quinoa, cover, and reduce heat to low.  Cook for 18-20 mins or until water is absorbed.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zucchini, eggs, corn starch, green onions, sugar, pepper, cumin, salt, and garlic powder.
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. 10 burgers.

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