Quinoa-Daiya Burger

I’ve just returned from a wonderful weekend with my Aunt Candy. We meet in Pennsylvania for a girlfriend weekend every summer.  (I wrote about our dining adventures on FoodNuts! Check it out!)

While driving home (nearly six hours) I started thinking about veggie burgers. A bit of an obsession right now. Actually, what I was thinking was that I would be home late on Sunday and how on earth would I do my weekly food prep? I remembered that I had some cooked quinoa in the refrigerator and thought that surely quinoa would be great in a veggie burger.  So I dreamed up a new recipe.

JL’s Quinoa-Daiya Burger
Serves 4

  • 1/2 can red kidney beans
  • 1/2 cup TVP (mix 1/2 cup TVP with 1/2 of veggie broth & a dash of Louisiana hot sauce and let sit for 20 minutes)
  • 1/2 cup cooked quinoa
  • clove of garlic
  • 2.5 T flax/3 T water (whisk together; serves as binding)
  • 1/2 t Herbamare
  • Daiya Cheese (mozzarella and cheddar)

In the food processor, pulse first six ingredients for 20 seconds; scrape the sides of the bowl and pulse for another 20 seconds.

In a small bowl mix together mozzarella and cheddar Daiya cheese (about 3/4 cup)

Make a thin pattie.  Add dollop of mozzarella/cheddar Daiya blend to the pattie.

Make another thin pattie and place on top of the pattie with cheese.  Press and pinch the sides closed.

On the grill, heat a piece of foil. When heated, spread olive oil over the foil.  Grill the burgers for 20 minutes (10 minutes on each side)

I served the burger over collard greens, red onion and avocado and a side of dehydrated kale chips

Just look at that Daiya Cheese in the middle

Delicious!

WE HAVE A WINNER!

A hearty thank you to Robyn at PureNRG for her generous donation to my very first giveaway!  The winner is angepeets! Angepeets, please send me an email

so I can ship you the goodies!

Again, thank you Robyn and PureNRG and thanks to everyone who participated!

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