Quinoa and Chickpea Veggie Burger

Quinoa and Chickpea Veggie Burger

Quinoa and Chickpeas are two of my favorite foods.  They are both packed with nutrients and protein and very good for you.  I have had some chickpeas in my fridge for a few days and thought I might make a veggie burger out of them, but didn't think it would be enough.  I knew I had quinoa in the pantry so why not combine two of my favorite foods into a burger.  What could go wrong? As I took them both out along with the food processor, I proceeded to take out the sriracha sauce and other ingredients.  Those other items were red cabbage, which I think deserves its own food group.  Red cabbage is incredibly crunchy and is something I use as a replacement for lettuce in my tacos.  Maybe some romaine lettuce, jalapeno and roasted red peppers?  Sounds good doesn't it.  Well let me tell you it was good.  So good in fact that Karen, who almost never wants to eat my food because it is too spicy too a bite and then said if I get full she would eat it.  I gave her half of it but as is typical she could only eat so much because it was too spicy.  Maybe it was the red onion? Anyway, I figured since I posted a picture of the creation last night on Twitter and got two immediate questions:  Is the recipe on your blog?  That I would post it her for you all today.  Maybe you'll go out and make it tonight.

Quinoa and Chickpea Spicy Veggie Burger

Ingredients: 1/2c chickpeas (drained and rinsed), 1/4c quiona (dry), 3/4c water, 1 Tbsp diced jalapeno, 2 Tbsp Panko bread crumbs, 1/4" thick slice of red onion, 1/4 red bell pepper (roasted), 1/4" thick slice of red cabbage, 4 Romaine lettuce leaves, Whole Grain Mustard, Sriracha Nutritional Information: 353 calories, 66g Carbs, 3g Fat, 12g Protein Directions:

  1. In pot toast quinoa for 1-3 minutes then add water. Cover and bring to a boil then simmer until steam holes form in the quinoa.  You want this to have some water left in it so when you put the quinoa in the food processor it blends well.
  2. In food process put 1/4c of chickpeas and blend until it is a paste like consistency.
  3. Add in remaining chickpeas, jalapenos and quinoa.  Pulse food processor until chickpeas have blended but are still somewhat chunky.
  4. In food processor bowl add in bread crumbs and combine.  Then form a patty.
  5. In a hot pan add a spray of coconut oil and then drop in patty.
  6. While patty is browning begin to assemble plate.  Place Romaine leaved down topped by red cabbage.
  7. On top of red cabbage add the quinoa and chickpea patty followed by red onion and roasted red pepper.
  8. Top with mustard and sriracha and enjoy.

[caption id="attachment_6037" align="aligncenter" width="225" caption="The Key Is The Sriracha Sauce"]quinoa_chickpea_veggie_burger_recipe[/caption]

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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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