Tuesday, January 29, 2013

.greek style quinoa burgers.

i'm feeling lazy today. maybe it is from all the eating i've been doing lately. i'm feeling so lazy, in fact, that i don't even feel like typing up all the steps to make these. just scroll to the bottom and use the really great recipe written by whole living.

what i do want to talk about is the main ingredient- quinoa. as of a couple months ago, i'm too embarrassed to even tell you how i was pronouncing it. my hpff had to get me rectified. you heard me right.

anyway, it is so uber-fun to say! try it with me- keeeenwahhhh. don't you just want to say it all day long?

well, this stuff looks like birdseed in the bag and i was skeptical as to how it would turn out in the recipe. with a little boiled water, it really comes to life and these burgers were fantabulous!

i made mine greek-like because the recipe calls for it. however, i'm sure there are tons of ways to style this dish.

it was a big hit with me and my eye guy. i'm sure it will go over well in your home too- especially if you enjoy saying keeeenwahhh as much as i do.

greek style quinoa burgers
borrowed from whole living

what you need
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

what you do
In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

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