I started this post on July 1, 2014. It has been a rather long 10 days on my end and I have been at loose ends. It is time to jump in and share this vegetable quinoa burger recipe I came across with you!
This recipe was published in the Los Angeles Times and is from Cafe Pasqual, New Mexico. Sprouted Kitchen took this recipe and ran with it. I followed suit.
There is a bit of prep with this recipe as you might expect. A sweet potato to cook and mash, onions, mushrooms, and garlic to chop. There is also some quinoa to cook in broth and cool.
Zucchini is grated and squeezed dry.
Once all of these steps are completed it is simply a matter of stirring it all together with a few additions such as nutritional yeast, flax meal, oats, soy sauce and spices, forming patties and baking the burgers.
These burgers are very filling! Head over to The Sprouted Kitchen to get the full recipe and more tips, tricks and techniques on this burger. I hear it freezes well! I will probably make another batch to freeze and have on hand after the baby arrives!
Thanks, as always, for reading friends! I will be back in full swing soon!