Quinoa & Edamame Burgers (a.k.a. Your Dinner Table’s Next Meatless Marvel)

Trivia Question: how does a self-proclaimed foodie, who really really loves veggie burgers, cope on Friday night when her boyfriend ditches her (but all is forgiven, Broski!) for some old-school Nintendo 64?

By creating a kickass recipe to satisfy said veggie burger cravings! Obvi.

I’m not vegan, but I do have a healthy appreciation for vegan cooking. So, that’s exactly what we have here — veggies, whole grains, and plant-based proteins.  Pure, nutritional deliciousness! And I can assure even the most committed carnivores out there that this burger hits the spot.

Nope. You won’t miss the meat.

Don’t believe me? Alrighty, then. Make it yourself. (I’ll just be over here, chanting: “told ya so!”)

  • Ingredients:
  1. 1/4 cup Quinoa (cooked)
  2. 1 tbsp. Mushrooms (diced)
  3. 2 tbsp. Roasted Red Peppers (diced)
  4. 2 tbsp. Edamame
  5. 2 tbsp. Rolled Oats
  6. 1 tbsp. Dijon Mustard

veggie burger ingredients

  • Preparation:
  1. Preheat a small saucepan on a medium-high stovetop setting, then cook the quinoa according to the package instructions.
  2. Preheat a small skillet on a low stovetop setting, then saute the mushrooms and roasted red peppers for 2-3 minutes.
  3. Puree the edamame in a blender or food processor until coarsely mashed, then transfer to a mixing bowl.
  4. Puree the mushrooms and red peppers in a blender or food processor until they reach the same consistency as the edamame, then transfer to the mixing bowl.
  5. Add the quinoa, rolled oats, and mustard into the mixing bowl, then stir until the ingredients combine to form a slightly “mushy” texture.
  6. Mold this mixture into patties (I made 1 large patty, but you could just as easily make 2-3 small patties), then transfer them to another skillet and turn the stovetop setting to medium.
  7. Cook the burgers for approximately 5 minutes on each side, then remove from heat and allow them to cool slightly before serving.

veggie burger before

  • Serving Suggestion:

Play off the Asian-inspired flavor of the edamame by wrapping your veggie burger in a Nori sheet (dried seaweed) instead of a traditional bun. Not only will the crisp saltiness please your palate, but it’s also a much healthier swap-out.

In fact, while we’re at it, why not continue this plant-based theme we’ve got going and substitute cheese for cashew cream? It’s a snap to whip up and makes a tasty topper for our veggie burger.

Simply soak 2 tbsp. raw cashews in 1/4 cup water for 1-2 hours (feel free to skip this step if you’re pressed for time), then drain and toss the cashews into a blender, along with 1 garlic clove, 3 tbsp. lemon juice, and a pinch of sea salt. Puree these ingredients until smooth, then spread the cream on your patty.

veggie burger after

 Aaaaaaand….Dinner is served!

Quinoa Quesadillas (now, that’s fun to say!)

It’s Saturday night. Yours truly isn’t exactly in the mood for anything that doesn’t involve Netflix. Thus, I’m gearing up for a low-key evening in the comfort of my own humble abode [read: bed].

But…then hunger strikes. What’s a girl to do?

Crank up the stove and start experimenting, of course!

So, tonight’s creation features a mash-up of flavors a la Mexico and South America. I submit for your culinary seal of approval, my friends:

…drumroll, please

Quinoa Quesadillas!!!

Yup. These vegetarian delights are overloaded with protein, whole grains, and essential plant-based nutrients for a meal that will satisfy both your appetite and taste buds.

To utilize my limited command of the Spanish language (because, you know, just keeping with our theme), they’re fantastico.

Legitimate Spanish-speakers: is that actually a word?

Well, regardless…enjoy this delicious and nutritious recipe from my kitchen to yours!

Ingredients:

quinoa quesadillas ingredients

  1. 2 Whole Wheat Tortillas
  2. 1/4 cup Quinoa
  3. 1/4 cup Mushrooms (chopped)
  4. 1/4 cup Red Onions (sliced)
  5. 1/4 cup Tomatoes (chopped)
  6. 1/4 cup Cotija Cheese (crumbled)*

Make this recipe vegan by substituting the cheese for Silken Tofu.

Preparation:

quinoa quesadillas preparation 1

quinoa quesadillas preparation 2

quinoa quesadillas preparation 3

  1. In a medium-sized saucepan, cook the quinoa according to the package instructions.
  2. While the quinoa is simmering, prep the vegetables and cotija cheese (or vegan substitute).
  3. Pre-heat a small skillet over a medium stove top setting and coat with olive oil cooking spray.
  4. Remove the quinoa pan from heat and drain any remaining water, then set aside temporarily.
  5. Combine the mushrooms, red onions and tomatoes in the skillet, then saute them until softened.
  6. Remove the vegetables from heat after approximately 3-5 minutes and set aside temporarily.
  7. Re-coat the skillet with cooking spray and turn the stove top burner back to a medium setting.
  8. Place 1 tortilla in the skillet and spread the quinoa evenly over it, leaving 1/2″ space along the edge.
  9. Add both the cotija cheese and sauteed vegetables, then place the second tortilla on top.
  10. Cook the bottom tortilla for approximately 2 minutes, or until it sizzles, then flip to the other side.
  11. Allow the second tortilla to cook for the same amount of time before removing from heat.
  12. Once the quesadilla has cooled slightly, cut it into 8 equal-sized wedges and ENJOY, of course!

quinoa quesadillas finished product

TA DA!!!

But wait…there’s more:

Serving Suggestion:

Cored avocado halves — mashed with a fork, drizzled in lime juice, then dusted with just a hint of chili powderstevia and leftover cotija cheese — make a fabulously bold side for this Latin-inspired dish.