The post QUINOA CORN FETA BURGERS appeared first on My Digital Kitchen.
]]>Now that patio season is finally here, it’s time to kick it off with a patio favorite! If you haven’t had burgers on a patio, you haven’t lived, so let’s make that happen with these healthy Quinoa Corn Feta Burgers!
I just realized I’ve been absent from blogging for about a month! Sometimes you never really realize how quickly time flies when life gets so busy. Boy it’s been a rocky month, but I’m happy it’s finally June! Hopefully we get a good summer because we have had a rather cloudy and rainy spring. At least the flowers are happy!
A couple Fridays ago, I woke up super early, made my coffee, ate my avocado toast and turned on my computer. The first notification I received which made my whole morning was my pineapple shrimp burger recipe feature in the Huffington Post. So naturally, I was inspired to make another burger recipe that is more vegetarian friendly and also patio worthy.
My main aim for this recipe was to incorporate as much macro nutrients as I could, while maintaining that juicy texture and flavor you get from regular burgers. The quinoa provides the protein, the sprouted grain buns provide the complex carbs and whole grains which is good for you, and the corn provides antioxidants which are released when cooked. Amazing right? The feta cheese on the other hand gives these quinoa corn feta burgers a moist like texture to somewhat replicate a traditional beef or chicken burger.
I’ve made meatless burger patties a few times in the past and the one problem I always came across was how dry they turned out. Sure they were delicious when consumed by themselves, or with a slight drizzle of sriracha sauce, but when I put then in between buns, I felt my tongue screaming for moisture! So ladies and gentlemen, if you’ve had the same problem as I have, feta cheese is the answer! Come on summer, we’re ready for you! Oh and in other news, here’s a casual photo of me and Chef Michael Smith. No biggie, I totally wasn’t star struck by one of my favorite cooking idols of all time……
- 2.5 cups cooked quinoa
- ⅔ cup crumbled feta cheese + 1 tablespoon of brine (from the cheese)
- 1 cup cooked corn
- 2.5 cups cooked spinach
- 2 eggs
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Olive oil for frying
- 4 sprouted grain buns
- 2 teaspoons homemade spicy mayo
- Spring salad mix for layering
- In a large bowl, combine quinoa, feta cheese, corn, spinach, eggs, cayenne pepper, sea salt, onion powder and garlic powder until incorporated. You may find your batter a bit loose which is fine.
- Place a skillet over medium high heat and grease with olive oil. Using an ice cream scoop or a ⅓ cup scoop, add the quinoa batter into the skillet and flatten. Fry both sides until golden brown edges form, about 1 minute per side. Repeat the process until your batter is finished.
- When ready, layer your burger buns with mayo, spring salad of choice, quinoa patties or any toppings of choice. Enjoy when ready.
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PEEKABOO…….I SEE…..
YOU 
And the fall obsession continues..
Recipe:
1/2 cup quinoa (cooked)
1 small roasted pumpkin
1/2 tsp curry
A handful of diced red peppers
1 tbsp red onion
Salt and pepper to taste
Organic cheddar cheese (optional for topping)
Pre-heat your oven to 350°F.
First, you have to roast the pumpkin. Slice the pumpkin in half and scoop out all the seeds, (you can save the seeds for later and roast them).
Fill a baking dish with 1/4 cup of water and place the pumpkin with the sliced ends facing down. Bake for about 55-60 minutes.
Place quinoa with remaining spices in a skillet filled with 1/2 cup of water. Cook15 minutes over medium heat until the water has slightly dried out and serve with the pumpkin when ready. Top with cheese of choice.
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Gotta love Fridays! Especially when you get to enjoy delicious treats like this Who says healthy food has to be boring and gnarly? Not me! This yummy apple bowl is packed with protein, fibre, and yummy deliciousness. Plus it’s also a great recipe to have for the fall…oh no, summer is almost over! Oh well, bring on the pumpkins!
Recipe: serves 1
1 organic red apple
1/4 cup organic quinoa (cooked)
3 tbsp canned organic unsweetened coconut milk
1/8 tsp organic pure vanilla extract
1 organic sweet leaf stevia packet
A dash of cinnamon (for the apple)
Dark chocolate shavings (optional for topping)
Pre-heat the oven to 400°F.
Core your apple and sprinkle the top with a dash of cinnamon. Place apple on a baking sheet lined with parchment paper and bake for 20-25 minutes.
Boil raw quinoa in a skillet over medium heat with 1/2 a cup of water for 15 minutes or until fully cooked. Strain out the water and place the quinoa into the skillet. Add coconut milk, vanilla extract, and stevia and let it cook for 5 minutes over medium heat until a thick pudding has formed.
Take out the apple from the oven when ready and top immediately with the quinoa pudding. Top with dark chocolate shavings.
Enjoy warm!
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Stack it up breakfast Saturdays? I think so! Quick savoury breakfast pancake post before I head to work
Doesn’t look like your typical pancake breakfast, but it’s refreshing to try new things every now and then, it makes life more fun, and I’m all for fun!
These are also super easy to make, and can also preserve for about a week! So you can have breakfast, lunch, or dinner! Yay!
Recipe: makes 8
3/4 cup organic quinoa (cooked)
1 small organic zucchini (grated)
2 organic cage free eggs
1 1/2 tbsp flax/chia seed powder
1 tsp organic coconut aminos
1 tbsp fresh chives (chopped)
1 large scallion (chopped)
1/4 cup red bell peppers (chopped)
2 tbsp red onions (chopped)
A dash of sea salt
1/2 tsp curry
1/2 tsp cayenne pepper
1 tsp salt free Mrs Dash all spice blend
Grate zucchini and squeeze out the excess moisture using a paper towel.
Add zucchini to the remaining ingredients in a large bowl and mix until all ingredients are well incorporated.
Cover the bowl with a plastic wrap and place in the refrigerator for 10 minutes.
When ready, use a 1/4 measuring cup and scoop the batter into the frying pan greased with coconut oil. Use a spatula to flatten out batter into a pancake shape (about 1/2 an inch thick). Repeat process until the batter is used up.
When ready, serve with fried egg and enjoy!
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