Lightly seasoned quinoa and kale veggie burgers. Absolutely delicious and you can choose your favourite toppings!
|1 cup||(250 mL) Water|
|1/2 cup||(125 mL) Quinoa, rinsed|
|2 tbsp||(30 mL) Olive oil|
|4||Green onions, chopped|
|2||Cloves garlic, minced|
|4 cups||(1 L) Chopped kale|
|1 tbsp||(15 mL) Cajun seasoning|
|Salt and pepper|
|1 can||(19 oz/ 540 mL) kidney beans, drained and rinsed|
|1/3 cup||(80 mL) Grated Parmesan cheese|
HEAT water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce heat and simmer, covered for 14-16 minutes or until the liquid has evaporated.
HEAT oil in a large skillet over medium-high. Add green onions and garlic, cook for 1 minute or until fragrant. Stir in kale, carrots, Cajun seasoning, salt and pepper. Cook stirring occasionally for 5-6 minutes or until the vegetables are tender. Remove from heat and cool.
PLACE kidney beans in the bowl of a food processor. Pulse until a course paste forms. Transfer to a large bowl and add cooled vegetables and quinoa. Gently mix in egg and Parmesan cheese to combine.
FORM into 6 equal patties. Refrigerate for about 30 minutes.
PREHEAT BBQ to medium-high. Grease the grill well. Place patties on the well oiled grill and cook for 3-4 minutes per side. Reduce the heat to medium and continue to cook for 5-6 minutes longer or until cooked through.
REMOVE from the BBQ and assemble patties between buns with your favourite toppings.
Try pan-frying on top of the stove. Serve with avocado slices, tomato and spicy mayonnaise.
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