Quinoa Burgers with Sun-Dried Tomatoes and Feta
Ingredients
The burgers
-
½
cup
uncooked quinoa
-
⅓
cup
chopped sun-dried tomatoes (not olive oil packed)
-
1
15-ounce can
reduced-sodium chickpeas (rinsed and drained)
-
1
cup
old-fashioned rolled oats
-
2
cloves
garlic (roughly chopped)
-
½
teaspoon
kosher salt
-
½
teaspoon
dried oregano
-
¼
teaspoon
ground black pepper
-
1
large
egg
-
¼
cup
crumbled feta cheese (plus additional for serving)
-
1
tablespoon
minced fresh parsley
-
1
tablespoon
finely chopped fresh basil
-
as needed
none
olive oil (for cooking the burgers)
-
as needed
none
whole wheat buns (for serving)
The tomato olive topping
-
1
cup
cherry tomatoes (quartered)
-
¼
cup
pitted Kalamata olives (diced)
-
1
tablespoon
chopped fresh parsley
-
1
tablespoon
chopped fresh basil
-
1
teaspoon
red wine vinegar or lemon juice
Instructions
- Cook the quinoa in a saucepan with water, then let it stand after cooking.
- Soak the sun-dried tomatoes in hot water to rehydrate, then drain.
- In a food processor, blend the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper until ground.
- Add the egg to the mixture and pulse to combine.
- Transfer the mixture to a bowl and fold in the sun-dried tomatoes, feta, parsley, and basil.
- Form the mixture into 6 patties.
- Prepare the tomato olive topping by mixing the topping ingredients in a bowl.
- Toast the buns if desired.
- Cook the patties in a skillet with olive oil until browned on both sides.
- Serve the burgers on the buns topped with the tomato olive mixture and extra feta.
Nutrition Facts (estimated)
Servings
6 burgers
Calories
224
Total fat
6g
Total carbohydrates
33g
Total protein
10g
Sodium
20mg
Cholesterol
33mg
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