Egg & Toast

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Quinoa Burger From the kitchen of Megan

Cook 1 cup of quinoa

With:

  • 2 cups water
  • ½ teaspoon salt

Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

Make the burger / hashbrowns

  • 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
  • 1/2 cup low-fat cottage cheese
  • 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)
  • 3 eggs
  • 3 tablespoons all purpose flour
  • 2 green onions, including white parts
  • 1 /2 teaspoon Splenda or sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Olive oil, butter, or bacon grease for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be slightly sticky. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

via

Bonus

If you like it, then you’ll shoulda put Tzatziki on it.

This card was lovingly borrowed from trey