So many quinoa recipes, so little time. This is one of my favorite ways to prepare this versatile superfood. You can eat the basic patties with healthy toppings and sides or treat it as a burger patty sandwiched between a bun or bread. It’s also easy to make it lactose-free and gluten-free with a few substitutions. I’ve been trying to cut our dairy products to test if I’m lactose-intolerant, but it is so hard because I love cheese. Luckily, I discovered some great substitutions that I used while cooking this flavorful fare.
- 2 cups quinoa, cooked (recipe below)
- 3/4 cup cheddar cheese, shredded (I used GO Veggie!® Lactose-Free)
- 1/2 cup lowfat cottage cheese (I used LACTAID®)
- 1 medium-sized zucchini, shredded
- 3 eggs
- 3 Tbsp. flour
- 1/2 tsp. sugar
- 1/4 tsp. ground cumin
- 1/8 tsp. garlic powder
- Canola oil for frying
- To cook the quinoa, bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce heat to low. Cover and cook for 20 minutes, until water is absorbed. Set aside to cool.
- In a large bowl, combine cooked quinoa, cheddar cheese, cottage cheese, zucchini, eggs, flour, sugar, cumin, salt and garlic powder.
- Lightly coat frying pan with canola oil and heat over medium-low heat. Drop 1/4 cup quinoa mixture into pan and press with spatula to lightly flatten to 1/2-inch thick. Cook until golden-brown, about 4 minutes on each side.
- Serve with favorite sauce and burger toppings. I topped mine with sliced avocado. I tried it with calorie-free bacon ranch dressing, but wasn’t a fan. I think Tzatziki would be really tasty with it.
- It makes about 10 patties, so I placed the ones I wasn’t going to eat right away on a paper towel to soak up some grease and then wrapped them in wax paper, put them in a Ziplock bag and stored in the freezer.