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 or parsley, 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.
Serving
Suggestions
Serve burgers in pita topped with cucumber and yogurt sauce.
Originally Submitted
4/4/2013
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