I like quinoa! I don’t love it, though. I find it to be really bland and kind of boring unless it’s well-incorporated with other flavors. That being said, I looooove these quinoa burgers I made last night for dinner! I find that whenever I make quinoa, I have tons leftover so this recipe works well for that. The chickpeas add fiber and more protein and the texture is really nice. They are also baked so there is no added fat to this recipe. Yes!
The star of last night’s dinner was the peach salsa I made as a condiment. I’m a salsa-making newbie, I really have no skills despite living in California for the past 20+ years. It was so easy though and I fully intend to make more salsas in the future with different seasonal fruits.
First, I made the burgers by mixing the quinoa, chickpeas, onion, garlic, sunflower seeds, flax meal and spices in my food processor:
I could tell right away that the texture was going to make an awesome burger. I formed two patties (this recipe will make four burgers total) and baked them at 350 degrees for 40 minutes, flipping once. The picture below is how they looked before baking. Once they were cooked, they were golden and even a little toasty on top.
Here’s the recipe:
Baked Quinoa Burgers – Serves 4
2 cups cooked quinoa
2 cups chickpeas, rinsed and drained
1/2 cup chopped onion
1 tablespoon flax meal
2 garlic cloves
1/4 cup sunflower seeds
1 teaspoon each cumin and turmeric
1/2 teaspoon chili powder
Preheat oven to 350 degrees. Combine all ingredients in a food processor and whirl until combined. Form four patties and bake for 40 minutes total, flipping once during cooking. Enjoy with Peach Salsa or your favorite condiment.
The peach salsa was the easiest thing ever, I combined two chopped peaches (from the “visually distressed” bin at the farmers’ market!), two jalapeños (no seeds for me), one onion, one large tomato, a bunch of cilantro and the juice of 3 limes:
Here’s the recipe:
Homemade Peach Salsa – Serves 4-6
2 large ripe peaches (or nectarines)
1 large tomato
1 small onion
2 jalapeño peppers
1 small bunch of cilantro, no stems
juice of 3 limes
Chop and combine all ingredients. Refrigerate leftovers. Enjoy!
Big thanks to Angela from Oh She Glows for featuring my Cashew Cream Orange Salad Dressing recipe on her Vegan Recipe Link Love post today. Yay! I am having a great day so far and I am getting a massage this afternoon, I can’t wait. Yesterday I finished my Anatomy & Physiology summer course (hard!) and I’m at the tail end of my master’s degree practicum. It has been a BUSY summer. This fall it looks like I’ll be taking Nutritional Epidemiology for my master’s degree and my last science class for my RD coursework: Microbiology. The fun never stops, ha ha!