Loaded Quinoa Veggie Burgers

I recently started following a blog called Can You Stay for Dinner. I really love Andie's blog!! I find her so encouraging that she has lost such an amazing amount of weight and kept it off for years.  This past week I followed her lunch idea of having just salad for lunch. I would make a HUGE salad with lots of veggies. I added protein of either baked chicken or pinto beans. I saw such a difference with my weight loss and also with the way I felt. I didn't feel weighted down or that heavy full feeling after lunch.

Last week Andie posted a recipe for veggie burgers she made at home. I immediately went out to buy the ingredients for the burgers.  I was really hoping they tasted good and would be something I would like to eat.

I made them this past Saturday. I chopped the carrot and then added everything else. It turned to a thick paste and it wouldn't chop the rest of the stuff on the top or incorporate the items all together. When I make them again I would chop the carrot, garlic, scallions, spices and slowly add in the other stuff. I didn't have quinoa, so I substituted couscous. I haven't ever ate quinoa, so I wasn't sure about it.

I cooked them in a cast iron frying pan. I <3 them!!!! Super delish! I thought they were full of flavor.

Art on the other hand was was NOT a fan of meatless burgers.

Loaded Quinoa Veggie Burgers

adapted from Whole Living & Can You Stay for Dinner

•1/2 cup uncooked quinoa

•1 carrot, diced

•4 scallions, sliced

•2 cloves garlic

•15 ounces can black beans, drained and rinsed

•1/4 cup Italian seasoned dried breadcrumbs

•1 large egg, lightly beaten

•1 tablespoon ground cumin

•¾ teaspoon salt

•½ teaspoon pepper

•2 tablespoons olive oil

In a small sauce pan cook your couscous or quinoa; set aside and let cool.

In a food processor, pulse carrot until finely chopped, chop sccallions, garlic, cumin, salt, pepper and egg. Add cooked couscous/quinoa, breadcrumbs, beans; pulse until combined but still slightly chunky.

Form into four patties.  Cook in a nonstick or cast iorn skillet, heat oil over medium heat, for about 8 minutes per side or until browned.

serves 4

 221 calories when substituting couscous instead of quinoa.