- 20 mins
- 40 mins
Ingredients
- 1/2 cup uncooked quinoa (about 2 cups cooked)
- 1 tsp vegetable oil
- 1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup)
- 1 cup coarsely grated zucchini
- 3/4 cup 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
1.Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
2.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.
3.Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. 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.
Portobello “Bun”:
Barbecue portobellos on a greased grill over medium for 5 min per side.
Nutrient:
•159 calories
•5 protein
•27 carbohydrates
•4 fat
•3 fibre
•180 sodium