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Rainbow Quinoa Burger

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 Rainbow Quinoa Burgermaking 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.


  • 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.

Rainbow Quinoa Burgers