Meatless Monday: Asian-Inspired Quinoa Veggie Burgers

Sorry I haven’t posted in a while, folks! I was out of town on the weekend visiting some friends, plus school is started to get the best of me. Only 3 more weeks…

Since today is Meatless Monday, I was feeling inspired and decided I needed to try a new recipe. While browsing through Pinterest earlier today I stumbled across this tasty dish. It was part of an article in the New York Times. Since I was only making enough for myself, I cut the recipe in half. Click here to see the original recipe.

Asian-Inspired Quinoa Veggie Burgers

 

Ingredients:

1 cup cooked quinoa

1 tbsp canola or olive oil

3 fresh shiitake mushrooms, stemmed and sliced thin

1/2 tbsp minced fresh ginger

1 garlic clove, minced

1/2 cup finely chopped red bell pepper

1/4 cup chopped cilantro

1/2 cup finely chopped arugula

1/2 of a 15-ounce can white beans, drained and rinsed

1 to 2 tbsp fresh lime juice

1 egg white (optional)

Soy sauce, to taste (optional)

Freshly ground pepper

Directions:

1. Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl.

2. Heat half of the oil over medium-high heat in a heavy skillet and add the mushrooms. Cook, without stirring, for 1 minute, and then stir until the mushrooms begin to soften. Add the ginger, garlic and a pinch of salt (if you wish) and continue to cook for another minute. Remove from the heat and add to the bowl with the quinoa. Stir in the red pepper, cilantro and arugula.

3. In a food processor, purée the white beans with the lime juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with a splash of soy sauce or salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat. Moisten your hands lightly and shape the quinoa mixture into patties (mine were about the size of my palm and around 2-3 cm thick). Add the remaining oil to the pan and, working in batches if necessary, cook the patties for 2-3 minutes on one side, until nicely browned. Carefully turn over and place the skillet in the oven. Bake 10 to 15 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve with a fresh, green salad or on a toasted bun.

Tonight I enjoyed my burgers with a fresh salad! Just some mixed greens, cranberries, and pecans drizzled with homemade grapefruit salad dressing. Here’s a rough recipe (I just kind of threw it together without measuring):

Grapefruit Salad Dressing

1 tbsp olive oil

5 tbsp freshly squeezed grapefruit juice

1 tsp grapefruit zest

1 tbsp finely chopped herbs, such as basil or cilantro

Pinch of pepper

Simple whisk everything together and drizzle a little bit over your salad!

Happy Meatless Monday! :)

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One thought on “Meatless Monday: Asian-Inspired Quinoa Veggie Burgers

  1. Pingback: Meatless Monday: Curried Cashew Lentil Burgers | inspiring healthy living

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