Quinoa Burgers

I like quinoa because it's not too grainy like say, bulgur and, it;s good for you, seeing as it is a complete protein a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans.

I have to admit, I was pretty skeptical when I tried this recipe for quinoa "burgers." My experience has been that grain-based veggie patties tend to fall apart when you try to flip them in a frying pan. Which is why, really, I didn't even make burger buns when I made these; and figured I would just toss them on top of a salad or have them with a tofu scramble. But, to my chagrin, they held up amazingly well, and rightfully deserve the name as a "true" veggie patty.

Quinoa Burgers (slightly adapted from Eating Well Living Thin)

(Note: This recipe yielded 4 big burgers for me.)

Ingredients:
2 cups cooked quinoa (cooked according to package directions)
1 cup daiya cheese

1/2 cup shredded carrot OR 1 cup shredded zucchini, squeezed dry
1 flax egg
3 tablespoons flour
2-3 green onions, sliced
1 clove garlic, minced
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon salt
olive oil

Directions:
Combine all the ingredients except the olive oil in a large bowl and mix well.

Heat some olive oil in a large pan over medium heat. Using a half-cup measuring cup, drop quinoa mixture by the cupful into the pan and cook each side for about 4-5 minutes, flipping each patty carefully with a wide spatula.

Serve patties on buns with traditional burger toppings or bunless, as fritters, with chopped tomato, and avocado