Special Thanks to Abby for feeding us this post. 🙂 Looks like we all have something new to try this weekend! I think I have most of this in my cupboard.

We’ve been grilling the Rachael Ray recipe, Portabello  Mushrooms, and either eating them on salads or off the grill on buns. This aught to mix things up and still satisfy the summertime flavor bug for grilled or BBQ food.

Scott

((BLOG EXCERPT + RECIPE))

QUINOA BURGERS WITH GREEK YOGURT DRESSING

The original recipe used breadcrumbs to bind everything, which I forgot when it came time to make these. The patties held up fine without them, just be sure the mixture is chilled before forming them. Use the leftover quinoa mixture to make two large patties topped with a new batch of yogurt dressing, sans pita bread for a few less carbs, if you monitor that sort of thing.

Recipe adapted from Whole Living

Serves 2, plus generous leftovers

Ingredients

  • 1/2 cup rinsed quinoa
  • 1 medium carrot, cut in large chunks
  • 6 scallions, thinly sliced
  • 15 ounces great northern beans, drained and rinsed
  • 1 large egg
  • 1 teaspoon ground cumin
  • Coarse salt
  • Ground pepper
  • 2 tablespoons olive oil
  • 1 cup plain nonfat Greek yogurt
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Pitas, each 6 inches (I used two whole pitas to feed both of us, stuffing two paties inside each half)
  • 1/2 large English cucumber, thinly sliced diagonally

Directions

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 to 14 minutes. Set aside.

While the quinoa cooks, cut each pita in half and warm in the microwave for 20 seconds. Make the dressing. In a small bowl, combine yogurt, salt and pepper to taste, half the scallions and juice from half a lemon. Stir together and test for seasonings.

In a food processor, pulse carrots until finely chopped. Add cooked quinoa, 3 remaining scallions, beans, egg and cumin. Season with 1/2 teaspoon of salt and freshly cracked pepper. Pulse until combined and mostly smooth. Taste for seasonings and adjust if necessary.

Heat a large skillet over medium high heat and add two turns of olive oil. Form mixture into 8 small patties (I used an ice cream scoop to make them uniform), about half an inch thick. Cook for three minutes per side, or until browned and the burgers are heated through. Set on paper towels to drain.

To serve, gently open each pita and spoon a little dressing in the bottom. Add two patties, a few cucumbers, and more dressing, as desired.

Read this entry Quinoa Burgers with Greek Yogurt Dressing – cooking after five – home and much more at Cooking After Five.