Greek-Style Quinoa Burgers

I am finally getting around to sharing a few new summer recipes. Here is a nice vegeterian option and is really tasty (Bryce had 2 1/2 of them). The cool yogurt is a nice contrast and they are quick and easy. (Just so you know, Wegmans is having a hard time getting quinoa in--I had to talk to about 5 people before someone even knew what it was. Luckily I still had some from TJs.)

Greek-Style Quinoa Burgers

serves 4

prep time 35 mins

1/2 cup quinoa, rinsed

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

1 can (15 ounces) great northern beans, drained and rinsed

1/4 cup plain dried bread crumbs

1 large egg, lightly beaten

1 teaspoon ground cumin

coarse salt and ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pita breads (6-inch)

1/2 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup of water to a boil, add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12-14 mins, set aside (stop here for basic quinoa recipe).

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, bread crumbs, egg, cumin, 1 teaspoon slat, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4 inch think patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 mins to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8-10 mins per side. 4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

per serving: 493 cals, 20 g protien, 14 g fat, 75 g carb, 13 g fiber

*I made a few changes: I added coriander to the burgers and yogurt and added lemon rind and cayenne pepper to the yogurt too. I also served with tomatoes since we had them.