Ingredients
8
8 servings
- •½ cup quinoa
- •1 cup water
- •2 teaspoons olive oil
- •4 carrots, peeled and minced
- •2 stalks celery, minced
- •½ red bell pepper, minced
- •1 onion, minced
- •4 cloves garlic, minced
- •2 tablespoons minced fresh ginger root
- •2 cups minced fresh mushrooms
- •1 (19 ounce) can kidney beans, rinsed and drained
- •½ bunch fresh dill, chopped
- •2 cups chopped fresh spinach
- •1 egg (Optional)
- •½ cup dry bread crumbs
- •2 tablespoons sesame oil
- •4 slices shredded mozzarella cheese
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
- Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
- Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
- Brush the 1 tablespoon olive oil evenly both sides of each patty.
- Arrange the patties into a large baking dish.
- Grill on preheated grill until hot in the center, 7 to 8 minutes per side.
Nutritional Facts
Per 8 servings
- Calories: 263
- Carbohydrate: 31g
- Fat: 11g
- Fiber: 8g
- Protein: 12g
- Sugar: 4g
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