garbanzopalooza

A blog by ordinary people about living an extraordinary life

Quinoa and potatoes kind of guy

Today in our mailbox was our latest Whole Living magazine.  The Grilling Issue, it had several recipes for non-beef burgers.  Tonight, we decided to give the quinoa-feta burgers a try.  So, after a nice run, where I just missed the rain, it was time to fire up the stove and make some burgers.  And what goes better with a burger than some potatoes!

Ingredients for the Quinoa-Feta burgers

  • 15oz can of kidney beans, drained
  • 1/2 onion, finely chopped (in place of shallot)
  • 8 baby carrots, grated (in place of 1 carrot)
  • 2 cups of cooked quinoa (cook 2 cups of quinoa in 3 cups of water, bring to a boil, then simmer covered for 15 minutes, season with salt, allow to sit 5 minutes)
  • 2 tablespoons of fresh parsley, chopped
  • 3 tablespoons of crumbled feta
  • 1 teaspoon of course salt
  • 2 egg whites, whisked
  • extra virgin olive oil
  • whole wheat English muffins
  • 1/2 onion, sliced and grilled
  • radicchio
  • mustard

In a bowl, mash the kidney beans.  Add the onion, carrot, quinoa, parsley, feta, salt and egg.  Mix to combine.  Form into 6 burgers.  Put on a lined baking sheet and chill in the refrigerator for 30 minutes (I only waited about 15 minutes).

Meanwhile, in a non-stick pan, cook the sliced onion over medium heat until browned.

In a second non-stick pan, warm some extra virgin olive oil over medium-low heat.  Cook the burgers, about 5 minutes per side,  Serve on English muffin, topped with mustard, onion and radicchio.

Recipe makes 6 burgers, so I wrapped and froze the remaining 4 burgers for a quick dinner.  The burgers were a bit moist, so they fell apart a little when cooking.  I think next time I would make the quinoa ahead of time so it has more time to sit, and would also wait the full 30 minutes while chilling the burgers before cooking.

Ingredients for Yukon Gold baked potatoes

  • 6 Yukon gold potatoes, sliced in half
  • salt
  • extra virgin olive oil, to drizzle
  • 1 tablespoon of fresh parsley, chopped
  • Parmesan cheese, for grating over the potatoes

Preheat the oven to 450F.  Place the potatoes on a baking sheet and drizzle with olive oil.  Season liberally with salt and bake for 20 minutes, until potatoes are fork tender and slightly browned.  Take out of the oven and top with grated Parmesan cheese and parsley.

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This entry was posted on May 21, 2012 by in Uncategorized and tagged , , , , , , .
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