Quinoa Burgers with Hummus & Roasted Red Peppers

In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, green onions, beans, breadcrumbs, egg (or tofu), cumin, salt, and pepper. Pulse until just blended (and still slightly chunky).

Form mixture into four (3/4-inch-thick) burgers. If too soft, refrigerate 15 minutes to firm.

In a large non-stick skillet, heat oil over medium. Cook burgers until browned on either side and finish off on the BBQ or grill, 10 minutes per side.

Toast the buns and spread with some of the hummus. Top with the burgers, greens and red bell peppers. Makes 4 hearty burgers.


Things to try at home


1/2 cup quinoa, well-rinsed under cold water
1 medium carrot, cut in large chunks
4 green onions, thinly sliced
1 15-ounce can white beans (e.g. cannellini or great northern beans), drained and rinsed
1/3 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
1 tablespoon olive oil
4 whole grain or regular hamburger buns
Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers