8 Servings 10 min Cook
1 Cup Quinoa
1 1/2 Cup Water
2 Dash Salt
2 Dash Pepper
2/3 Cup, shredded Cheddar Cheese
3 Medium Carrots
1/3 Cup, chopped Onions
3 Clove Garlic
2 Large Egg
1/4 Cup Wheat Flour
3/4 Tsp, ground Cumin
3/4 Tsp Salt
3 Tbsp Sunflower Seed Kernels
2 Tbsp Olive Oil
1 Cup Hummus
1 Fruit, without skin and seed Avocados
8 Leaf, medium Lettuce
Rinse the 1 cup quinoa and drain completely.
Place quinoa in a saucepan with 1 1/2 cups water and a couple pinches kosher salt.
Bring to a boil, then reduce the heat to very low.
Cover the pot, and simmer for about 13 to 15 minutes, until the water has been completely absorbed.
Turn of the heat and let sit covered to cool for about 5 minutes (make sure to leave the lid on the entire cooking and sitting time).
After 5 minutes, fluff the quinoa with a fork, and add some salt and pepper to taste.
In the bowl of a food processor, add carrot and chop enough for ¾ cup.
Remove and add onion and chop enough for ⅓ cup.
Remove and add 3 peeled garlic cloves; process until minced.
When the quinoa is done, in a large bowl, thoroughly combine all ingredients except the oil, hummus, avocado, and lettuce.
With wet hands, form the quinoa mixture into 8 patties about 1 inch thick and place on a clean plate or cutting board.
In a large sauté pan with a tight-fitting lid, heat the olive oil over medium-low heat.
Add the burgers to the pan, cover, and cook until the bottoms are browned, 6 to 8 minutes.
(Covering the pan ensures the burgers cook all the way through the middle without overcooking the outside.
) Flip the burgers and repeat, adding another tablespoon of oil if necessary (The pan should not be dry).
Sauté in a few batches if necessary and let cool for a few minutes to firm up.
Serve warm topped with hummus and avocado and wrapped in big lettuce leaves, or over salad greens.
Recipe inspired by: http://www.