It is a multi-step process.
- Soak quinoa. This gets rid of the bitter layer. It also may sprout them for extra goodness.
- Rinse. I use a small pasta strainer.
- Cook for 15 minutes.
- Mix all ingredients.
- Put in the refrigerator for at least an hour. Cooling overnight makes it form patties well BUT it does make your hands very cold.
- Form patties.
- Fry patties.
- Let oil absorb.
|I call it party quinoa because of all the colors. I am not sure which ones are whole grain. I buy organic in bulk.|
What We Love About Quinoa Burgers:
- They keep well, if you don't eat them all right away!
- Eat with a bun for a hearty meal or without a bun for a light meal.
- Quinoa is awesome- a seed though it resembles a grain, it is the only grain/seed that is a complete protein.
|Quinoa burger mixture with plain white quinoa.|
What We Are Iffy About:
- Frying them. All the oil is not the best health-wise and hot oil is dangerous and scares me. It is a two-person operation. Maybe they could be baked for a similar result?
- Time-consuming to make!!!
- If you are gluten-free, use potato starch instead of conventional flour.
- We save and reuse the oil each time until it gets groddy. Let it cool and then store in a mason jar.
- I eat mine topped with hummus and spinach. Mmmmm!
|This was Ian's, topped with tomato sauce and spinach. Made with red quinoa.|
What kind of 'burgers' do you make? Bean, lentil, veggie, walnut? How have you gotten around using all this oil?