Ingredients
8
8 servings
- •¾ cup water
- •½ cup quinoa
- •1 carrot
- •1 (15 ounce) can garbanzo beans, drained and rinsed
- •6 small green onions, chopped
- •¼ cup whole wheat bread crumbs
- •1 egg, slightly beaten
- •1 clove garlic, minced
- •1 teaspoon ground cumin, or to taste
- •¼ cup peas
- •¼ cup corn kernels
- •2 tablespoons olive oil
- •½ cup plain yogurt
- •3 tablespoons tahini
- •1 lemon, juiced
- •1 tablespoon chopped fresh cilantro, or to taste
- •1 teaspoon hot Madras curry powder
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
- Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
- Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.
Nutritional Facts
Per 8 servings
- Calories: 187
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 4g
- Protein: 7g
- Sugar: 2g
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