4/5
(1 Votes)
Ingredients
- 1/2 c uncooked quinoa (2 c cooked)
- 1 tsp vegetable oil
- 1 c coarsely grated cremini mushrooms
- 1 c coarsely grated zucchini
- 3/4 c coarsely grated carrot
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 egg, beaten
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Preparation
Step 1
Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
Heat a large wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
Heat the same fry pan over mediuum. Firmly press quinoa mixture into a 1/2 c measuring cup. Turn and release into pan. Gently press to shape into a patty about 4" wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.