Quinoa Burgers

2:30 PM

I saw this recipe the other day and it had all the things I like. Quinoa, spinach, and feta.
AND it's gluten free. Made by the lovely lady over at Gluten Free in Orlando.

 Below is the recipe (all credits go to Alexis). You can find the recipe on her site here too!
: http://www.gfinorlando.com/2013/10/spinach-feta-quinoa-burgers.html

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Spinach and Feta Quinoa burgers:

1 C of uncooked quinoa
1 tsp olive oil + more for frying the burgers
1 C of sweet onion -- chopped
2 cloves of garlic -- minced
2 C of fresh baby spinach -- chopped
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
1/2 tsp Herbamare seasoning
4 large eggs -- beaten
1 C gluten free breadcrumbs
1/3 C grated Parmesan or Romano cheese
1/3 C feta crumbles

Rinse the quinoa in a strainer and cook it according to package directions.  Put it in a large bowl to cool.  

Cook the onion in 1 tsp of olive oil in a stainless steel frying pan on medium heat.  When the onion has begun to soften and brown, take the pan off the heat and add the garlic and spinach.  Stir until the spinach begins to wilt, then add your vegetable mixture to the quinoa bowl.  Allow the quinoa mixture to cool to room temperature before adding the salt, pepper, Herbamare, eggs, bread crumbs, Parmesan/Romano, and feta.  Stir well to combine, then form 8 patties.  

Clean your frying pan, add enough oil to coat the bottom, and turn your burner to medium heat.  When your pan has heated up, add 4 quinoa burgers, cooking them for about 4 minutes on each side until nicely browned.  Add more oil to your pan and cook the remaining 4 burgers. 

The burgers were amazing. Totally husband approved. The only thing I did differently is I didn't have Herbamare seasoning so I just added some seasonings of my own (garlic powder,onion powder, parsleyrosemaryoregano, salt and pepper).
I also didnt use GF bread crumbs, i used some crushed corn tortilla chips that I sometimes use to substitue for GF bread crumbs.

Its a fairly easy recipe especially if you make the quinoa a head of time.

Thanks for the great recipe Alexis! 


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