I made these with leftover quinoa and some vegetables I had in the fridge. Super easy! Great on a multigrain bun with some tomatoes, spinach, and your favorite spread! My 2 1/2-year-old said, I love it Mommy! If necessary, while frying, flatten the burgers with the back of your spatula (but don't make them too thin).

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool slightly, about 15 minutes.

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  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and celery; saute for 1 minute. Add zucchini, yellow bell pepper, and red bell pepper; saute until tender, 5 to 7 minutes more. Set aside to cool, about 10 minutes.

  • Mix quinoa, zucchini-pepper mixture, and garlic together in a bowl. Stir in flour; stir in egg. Season with salt, pepper, and cayenne. Mix in mozzarella cheese. Form into about 6 equal-size patties; place on a plate.

  • Heat 1 tablespoon oil in a skillet over medium heat. Fry patties until heated through and browned, 5 minutes per side.

Nutrition Facts

176.1 calories; protein 7.2g 15% DV; carbohydrates 18.7g 6% DV; fat 8.3g 13% DV; cholesterol 37mg 12% DV; sodium 102.7mg 4% DV. Full Nutrition