Quinoa Veggie Burger

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READY IN: 1hr
SERVES: 6
YIELD: 6 3/4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
  • To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once).
  • Sauté onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
  • In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop ½cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.
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