Zucchini Quinoa Burgers

-
This recipe was adapted from recipe I found on the Trader Joe's website.  It was an entry for a contest on using quinoa.  I think the recipe author was one of the winners.  I like the recipe for a few reasons.  It's high in protein because of the ingredients like quinoa, cottage cheese, eggs, etc.  It provides another good use for zucchini which we all like to have at this time of the year.  And yet another couple of reasons, the patties are easy to make and tasty to eat.

2 cups cooked quinoa *
1/2 cup shredded mozzarella (I actually used Tuscan Dream from Edelweiss Creamery, a local artisan cheesemaker)
1 cup cottage cheese (low fat is fine)
1 cup packed shredded zucchini
3 eggs, beaten
3 tablespoons whole wheat flour
2 green onions, chopped
1 cup Panko bread crumbs (preferably whole wheat)
1 teaspoon cumin
2-3 cloves of chopped garlic
Salt & pepper to taste
Olive oil for frying the patties

Combine all the ingredients except the olive oil.  Mixture will be sticky.  You can either form the mixture into patties or just use a 1/4 cup measure and put in hot frying pan with the olive oil.  Cook for about 4 minutes on each side or until golden brown. 

They were a popular supper at my house, along with some salad.

*  Note:  to get 2 cups of quinoa you need about 3/4 cup of dry quinoa.  Follow the directions on the box.  Be sure to rinse the grain before cooking.  I cooked mine in some broth I had in the frig with a bit of salt added.  It cooks very quickly--about 15 minutes and then 5 minutes resting time to fluff up.

Comments

Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick...
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetable...
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp...
Read more