Sunday, February 5, 2012

Quinoa Burgers with Baked Sweet Potato Skins

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I may or may not have developed a slight obsession with Pinterest lately.  I recently stumbled across two recipes in my pinning adventures that I felt would go together very well and it turns out they did.  The original recipes didn't really fit in with my current dietary restrictions, so I did a little bit if an overhaul:

Quinoa Burgers (10 servings/patties)

First, cook the quinoa:
1 c. quinoa, rinsed well (I get it in bulk from Costco.  They carry a good organic brand.)
2 c. water
1/4 t. salt

Bring the water and salt to a boil over high heat, then add in the quinoa and turn the heat to low and cover.  Let the quinoa simmer for 18-20 mins.

Now for the burgers:
Cooked quinoa (above)
1/2 c. fat free organic cottage cheese (blended smooth)
1/4 c. parmesan cheese (optional)
1 large carrot shredded fine (or 1 c. zucchini, lightly salted and drained then squeezed)
1/2 c. egg whites (I am imagine you might be able to use flax a water instead of eggs here)
3 T. whole wheat flour
2 green onions sliced thin
2 cloves of garlic minced fine
1/4 t. pepper
1/4 t. salt
1/2 t. cumin
1/4 t. cayenne pepper
oil with high smoke point

Preheat a non-stick skillet on medium-high heat with oil.  I use grape seed or avocado oil spritzed on with a misto.  Mix all the ingredients together in a large bowl.  Scoop out 1/2 c. servings of the mixture into the skillet and form them into patties with a spatula.  It is best to treat these kind of like pancakes, you want them to be pretty well set before you try to flip them or you will just have a big mess.  Also, it is a good idea to mist some more oil on the uncooked side before flipping.  Cook until they are golden brown and crispy on each side.

Serve them with any normal burger toppings you like.  I ate mine with sliced tomatoes, avocado, and a little geek yogurt with dill mixed it.  It was super duper good :)

Baked Sweet Potato Skins (4 servings)
It is great to get this started as you are waiting for your quinoa to cook.

4 medium-sized sweet potatoes, scrubbed clean
1 t. Italian Seasoning blend
1 T. avocado, grapeseed, or olive oil
salt and pepper

Preheat over to 400 degrees, line a baking sheet with aluminum foil and spray with oil.  Cut the sweet potatoes in half lengthwise and place them cut side down on the baking sheet.  Bake for 30 mins. until tender.  Set potatoes aside to cool.

While potatoes are cooling, set the oven rack so that it is 6 inches from the top of the oven and preheat the broiler.  Combine the Italian seasonings, oil, and salt and pepper in a small bowl.

When potatoes are cool enough, scrape out about half of the flesh from each potato half (keep scooped out flesh for a sweet potato mash at another date).  Cut the sweet potato skins lengthwise into 1/2 inch strips.  Place the strips on the baking sheet.  Brush the skins with the oil/herb mixture and place them in the oven. Broil the potatoes until they are well-browned.

Nutrition Facts: Quinoa Burger                                                             Nutrition Facts: Sweet Potato Skins

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