One of my first posts when I started this blog 2 years ago was for Quinoa Burgers. Since then I have made them so many times I have lost track.  Each time I have altered the recipe by adding different veges, replacing cheeses and eventually making them gluten free.  The recipe below is my latest and most favorite rendition. I referred to these as “rainbow” because I used a mixture of red, white and black quinoa with a colorful array of veges.

These burgers are best hot, but they are also good cold too.  They can be eaten on a bun or just on a plate.  They are so versatile.

Ingredients

• 2  cups cooked quinoa (which is 1 cup quinoa according to package directions)
• 3/4 cup of shredded cheddar cheese
• 1/4 cup grated Italian Cheese Mix: Parmesan, Romano & Asiago
• 1/2 cup low-fat cottage cheese
• 1 medium carrot chopped
• 1 stalk finely diced celery
• 1/2 cup shredded zucchini
• 2 cloves of finely grated garlic
• 2 green onions diced
• 2 eggs
• 3/4 cup gluten free panko bread crumbs
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Oil for  frying

How to:

1. In a large bowl combine the cooked quinoa, cheeses, cottage cheese, carrot, zucchini, celery, red onion,  green onions, eggs, bread crumbs and spices. Mix well.
2. Let the combined mixture set for a few minutes.
3. Heat a non-stick frying pan( VERY important to use non-stick for this recipe) with a couple teaspoons oil over medium-low heat.
4. Make small slider sized patties and place in the pan.
5.  Cook until golden brown (about 3 to 5 minutes)  Flip burger and cook another 3 to 5 minutes.  Dont try to move them around before they are cooked or they will fall apart.