1. In a medium saucepan bring the 2 cups water and 1/2 teaspoon
salt to a boil over high heat. Add quinoa and reduce heat to low.
Cover and cook for 18-20 minutes, or until all water is absorbed
and the seeds are tender. Allow to cool for a few minutes.
2. In a large bowl combine the 2 rounded cups of cooked quinoa,
cheddar cheese, cottage cheese, carrot, eggs, flour, green onions,
sugar, pepper, cumin, salt, and garlic powder.
3. (To help them stay in patty form and not fall apart, I cook them
on med-low slowly so they have longer to set-up without burning.
Makes them easier to flip, too.) Heat a frying pan and a couple
teaspoons olive oil over medium-low heat. Mixture will be slightly
sticky, so using a 1/4 cup measuring cup, drop mixture into pan
and lightly flatten to 1/2 inch thick. Fry until golden-brown, about
4 minutes on each side. Makes approx. 10 burgers.
I used a non stick pan and sprayed the first one with pam.
Originally Submitted
6/17/2013
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