Courtesy of Kristen Eppich.
Directions for: Quinoa Burger with Feta and Black Olives
Ingredients
cup (180 mL) uncooked quinoa
100 g (3 oz) oyster mushrooms, torn
cup (125 mL) carrot, coarsely chopped
cup (60 mL) red onion, coarsely chopped
1 clove garlic, quartered
2 tsp chili oil
tsp (2 mL) salt
cup (180 mL) feta cheese, crumbled
1 egg
2 Tbsp (30 mL) rice flour
tsp (2 mL) salt
1 Tbsp (15 mL) vegetable oil
6 burger buns
cup (125 mL) black olives, pitted and chopped
Directions
1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.
2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.
3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.
4. Stir into quinoa with cup feta, egg, rice flour and salt. Season with pepper.
5. Refrigerate for 30 minutes or until chilled though.
6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.
7. Place burgers on toasted buns. Top with remaining feta and black olives.
See more: Greek, Main, Olives, Rice/Grain, Vegetables, Vegetarian