Also Available In:
Quinoa, often mistakenly called a grain, has quickly become a dietary staple for many people because it contains more protein than any grain; has more calcium than milk; is high in iron, vitamins, and dietary fiber; is gluten, wheat, and cholesterol free; and is considered an excellent antioxidant. Quinoa can be used for any meal in a variety of ways, but it is largely flavorless. The Complete Idiot's Guide® Quinoa Cookbook has more than 250 recipes for every meal of the day.
Chapter 15, Page 172: Quinoa Lentil Burgers
Should read (corrections in bold):
Quinoa Lentil Burgers
Chickpeas, lentils, and quinoa combine with carrots, celery, and cilantro for a delicious, high-protein, high-fiber burger by Chef Mark Ellman, executive chef of Honu (Maui, HI) and executive chef and owner of Mala (Wailea, HI).
Yield: 6 burgers
Prep time: 20 minutes
Cook time: 30 minutes
Serving size: 1 burger
Each serving has:
158.1 calories 10.3 g carbohydrates 11.1 g fat 2.2 g fiber 4.8 g protein
1⁄4 cup ground cumin
1⁄8 cup ground coriander seed
1⁄8 cup sweet paprika
1⁄4 cup fennel pollen
1⁄4 cup chickpeas, rinsed and drained, chopped
1⁄2 cup cooked lentils
1⁄2 cup Quick-and-Easy Quinoa (recipe in Chapter 1)
1⁄8 cup chopped cooked carrots
1⁄8 cup chopped celery
2 large eggs
2 tsp. chopped fresh cilantro leaves
2 tsp. chopped fresh mint leaves
1 TB. chopped yellow onion
Fine lemon zest from 1⁄2 lemon
1⁄4 cup panko breadcrumbs
4 TB. extra-virgin olive oil
1⁄8 tsp. sea salt
1⁄8 tsp. ground black pepper
1. In a large, heavy skillet over medium-low heat, combine cumin and coriander seed. Cook, shaking occasionally, for about 3 minutes or until lightly fragrant. Transfer to a small bowl, and combine with sweet paprika and fennel pollen. Set aside.
2. In a large bowl, combine chickpeas, lentils, Quick-and-Easy Quinoa, carrots, celery, eggs, cilantro, mint, yellow onion, lemon zest, panko breadcrumbs, 2 tablespoons extra-virgin olive oil, 2 teaspoons cumin mixture. Form mixture into 6 patties.
3. In the skillet over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add patties and sear for 1 or 2 minutes on each side or until crispy. Remove from the skillet, and transfer to a platter.
4. Serve 1 patty per person on lettuce or over pasta. Store remaining cumin mixture in a sealed glass jar for up to 3 months.
Author: Susan Irby
Publication Date: 03 Jul 2012