Roasted Red Pepper and Feta Quinoa Burgers (skinny)

Roasted Red Pepper and Feta Quinoa Burgers (skinny)

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  • Prep Time


  • Total Time


  • Servings



  • c quinoa

  • 1

    red pepper, chopped

  • 1

    small red onion, chopped

  • 1


  • salt and pepper to taste

  • 84

    gm of feta cheese

  • baby spinach leaves

  • 2

    whole wheat rolls, toasted

  • 12

    cherry tomatoes

  • 1

    garlic clove, crushed

  • 1

    t brown sugar

  • splash of balsamic vinegar

  • Pam for pan


Clean the quinoa. Cook as to package instructions, then place in a large mixing bowl and set aside. Preheat oven to 350. Place the onion and red pepper in an oven dish, spray with pam and roast in the oven until softened. Place the tomatoes and garlic in a separate oven dish, spray with pam, add the splash of vinegar and brown sugar and roast until softened. When the peppers and onion are soft, transfer to a board and chop into smaller pieces. Add to the quinoa and crumble in the feta cheese. Add the egg and bind together into two equal sized patties. Spray frying pan with pam and add the patties to the pan. Flip over and cook the other side so that both sides are golden. Top the buns with spinach leaves. Mix around the roasted tomatoes in the oven dish, so they go all soft and slightly mashed. Add to the top of the burgers and add the other half of the roll.


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