Greek Quinoa and White Bean Burgers
Ingredients:
1/3 cup water
2 tablespoons ground flaxseed meal
2-3 garlic cloves, minced or 1-1/2 teaspoons garlic powder
2 teaspoons dried dill
1 15-ounce can white beans, drained and rinsed
1 cup packed fresh flat-leaf parsley leaves
1/2 cup gluten-free rolled oats, ground into a fine flour
1-1/2 cups cooked, cooled Quinta Quinoa (made from 1/2 cup dry quinoa)
1/2 cup chopped roasted red bell peppers from a jar
Fine sea salt and freshly cracked black pepper, to taste
Directions:
Preheat oven to 375°F. Grease or spray all 12 cups of a standard muffin tin.
In a small bowl or cup, combine the water, flaxseed meal, garlic, and dill. Let stand at least 5 minutes to thicken.
In a large bowl, mash the beans with a fork. Mix in the flax mixture, parsley, and oat flour until blended, then stir in the quinoa and red peppers. Season to taste with salt and pepper.
Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty and press into prepared cups.
Bake in the preheated oven for 25-30 minutes until deep golden brown and set at the centers.
Let cool in tins on wire rack for at least 5 minutes before removing. Serve Greek Quinoa and White Bean Burgers warm or at room temperature.
Recipe adapted from One Green Planet.
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