Quinoa is my absolute favorite grain to cook with. Not only is it high in complete proteins, meaning that it includes all nine essential amino acids, it's also full of antioxidants and other good stuff! I use it in the place of rice whenever I can, especially in Indian curries and burrito bowls, and it also acts as a particularly good base for this killer veggie burger. Did I mention quinoa is also just straight-up delicious?!
Adapted from Eating Well Living Thinner
2 cups cooked quinoa (follow the directions on bag)
3/4 cup grated cheese (I used a combination of sharp cheddar and parmesan)
1/2 cup cottage cheese
1 medium carrot, finely grated
1/2 cup zucchini, finely grated and thoroughly drained
3 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon chives, chopped
1 tablespoon parseley, chopped
1 large clove garlic, minced
1/2 teaspoon ground cumin
1 teaspoon yellow curry powder
Grapeseed oil (for pan-frying)
Balsamic reduction glaze
1 ripe avocado, thinly sliced
Flaked sea salt (for finishing)
To drain the grated zucchini, transfer into a clean dishtowel OR paper towel and squeeze all excess water out. In a large bowl combine all ingredients except the final four. Stir until just moistened. Form 1/2 think patties and place onto cookie sheets covered in parchment paper. Place in the freezer for about 30 minutes — this helps the mixture bond together a bit which makes for a much easier cooking experience…trust me!
Heat a frying pan and a couple teaspoons of grapeseed oil over medium-low heat. Drop patties into pan and fry until golden-brown, about 4 minutes on each side.
Swirl some balsamic glaze on a plate, place the patty over it, and spread a sliced avocado on top. Sprinkle with flaked sea salt. Enjoy!