Cooking...
On top of romaine lettuce with yogurt feta dressing... yum!!
1/2 cup rinsed red quinoa (you can use regular quinoa, but I find red to be more flavorful)
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces cannellini beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
2 tablespoons olive oil
Directions:
1.In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2.In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt; pulse until combined but still slightly chunky.
3.Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Enjoy!
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