Mediterranean Quinoa Burgers
Ingredients:
(Burger)
1/2 cup uncooked Quinta Quinoa
1/4 cup chopped sundried tomatoes (not olive oil packed)
2 cloves minced garlic
1, 15-ounce can chickpeas, rinsed and drained
1 cup old fashioned rolled oats
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 large egg
1/4 cup crumbled feta cheese, plus additional for serving
1 tablespoon minced fresh parsley
1 tablespoon finely chopped fresh basil
Olive oil, for cooking
Buns, for serving
(Mediterranean Topping)
1 cup cherry tomatoes, quartered
1/4 cup pitted Kalamata olives, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar or lemon juice
Directions:
Cook the Quinta Quinoa according to package directions and when cooked, fluff with a fork, and set aside.
While the quinoa cooks, place the sundried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus). Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar.
When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired!
Recipe adapted from Well Plated.
