I have an on-again, off-again love affair with quinoa. Sometimes (like now) it’s all I want to eat. Other times I think it’s bland and boring. But, like tofu, the relative blandness is what makes it an exciting base for many foods to play with and add flavor.
Quinoa is a superfood, gluten-free and easier to make than pasta or rice, making it a great substitute or addition to a lot of meals. Acting as a grain, quinoa is actually a seed, full of calcium and fiber and is a complete protein.
This is a great burger because the quinoa brings some nuttiness, but what really shines is the seasonings used. And you can use whatever seasonings or fresh herbs you are in the mood for or have on hand. I had so much fun making this that I have another quinoa burger in my mind that I plan on making and (if all goes well) sharing very soon. Hope you like quinoa because I have been cooking like a mad woman with it lately. Do you use quinoa and, if so, how?
Baked quinoa burger
Adapted from Cooking Quinoa
8 larger burgers
- 2 cups quinoa, cooked
- 1/4 cup flaxseed, ground
- 3/4 cup water
- 1 medium onion, diced
- 3 stalks celery, diced (or a mix of carrots and celery)
- 2 tablespoons nutritional yeast
- 1 clove garlic, minced
- 2 tablespoons seasoning of your choice (I used Old Bay blend and cumin)
- salt and pepper to taste
- 1 cup breadcrumbs
- Preheat oven to 350°.
- In a small bowl, combine flaxseed and water. Allow to sit for 15 minutes or so, until the mixture is thickened.
- In a large bowl, combine quinoa and flaxseed. Stir until well combined. Add onion, celery, nutritional yeast, garlic, seasonings, cumin and salt and pepper. Mix well and add in bread crumbs. Allow the mixture to sit for a few minutes.
- The mixture should be moist and sticky but not wet. If it’s too wet add more breadcrumbs, a tablespoon at a time. If it’s too dry add water a tablespoon at a time.
- Spray a baking sheet or line with parchment paper. Arrange patties and bake for 20 minutes.
- Flip and bake an additional 10 minutes.