My kids loved these quinoa burgers so much that after spending an hour looking for the recipe, I found it. Sifting through the neat piles of papers that I sorted through yesterday, under the stove thinking perhaps our kitty found it a playful piece of paper, nothing.  I have even over the years sifted through compost and garbage for a mistakenly thrown out “important” school note.  All you parents, I know you’ve been up to wrists in muck on an occasion or two on the same journey. 

On this early first day of “no school” morning I ventured up stairs and yes, there it was……in one of their rooms! With a  playful wakey to inform them of my morning I scooped it up and wished them a happy one more hour of sleep.

I could have and did while I was searching for the recipe look on the internet.  None of the suggestions came close to what I knew I used and besides, “tried and tested” means exactly that.  It would have been deceptive to have shared one that was close to or similar to what I made.

So here we are, in an effort to continue with a “meatless Monday” we unanimously agreed that these were killer good.  “I don’t want to know what’s in them” chimed my 13 year old.  “Their just so good”

Fortunately I doubled the recipe when  made them. After a quick thaw the kids can easily heat them up and have a nutritious lunch for the week.

In doing some research on eating habits and trends the last week this recipe will fill several areas that consumers are looking for in meals:

*interesting
*healthy
*convenient if doubled or even tripled
*considering consumers are spending less time planning and preparing meals and that 60% of consumers do not know at 4 p.m. what they will have for dinner that night, and expect to spend a total of about 30 minutes preparing, cooking and eating the meal, including clean up, this will bring the family into the kitchen
*and considering people who eat a home-cooked meal at least five times a week live up to 10 years longer, get in the kitchen folks

I thought I would save time and simply do all the veggies in my food processor.  My advice is to grate where it says grate and chop where it says chop.  My first time mixture was very moist and I really wanted to avoid adding “fillers”.  This moistness, although they tasted very good, made it a challenge to handle.

We had a very satisfying  bunless and a big salad meal.  I hope you enjoy them as much as we did and by all means get creative.  My kids would probably appreciate that I not “reinvent the wheel”.  We have a good thing going.  Some add ins I am thinking of could be finely chopped kale, mushrooms and possibly seeds.

Two last notes.  I cooked extra quinoa, measured it out and placed it in the freezer for the next batch, which I’m thinking will be for and in place of fish for our “fish Friday”.  This can be gluten free by using the appropriate flours and using gluten free bread crumbs.

½    cup    cooked quinoa
1     tbsp   grapeseed oil
1     cup    carrot, grated
1     cup    zucchini, grated
1               onion, finely chopped
¼    cup    celery, finely chopped
¼    cup    red pepper, finely chopped
¼    cup    parsley chopped
1               garlic clove (we double)
3     tbsp   quinoa, cornstarch, rice or other flour
½    cup    bread crumbs (gluten free or omit and replace with gluten free flours)
1               egg
½    tsp     sea salt
¼    tsp     fresh ground black pepper
½    tsp     ground cumin
½    tsp     chili powder (optional)

In a large mixing bowl add cooked quinoa to the chopped and grated vegetables, garlic and onion.  Add egg, bread crumbs/flour, spices and oil.

Form into six patties and heat in a, (we use cast iron pans with coconut oil) skillet for 3-4 minutes on each side until golden brown.

Serve as you like with your favorite toppings.  These can even be cut into appetizer size bits for entertaining.

Tried, tested and LOVED!