Sandwiches, Wraps and Tacos

Quinoa Veggie Burgers


1 tbsp (15 mL) canola oil
1 - 2 cloves garlic, chopped
1 small onion, chopped
4 cups (1 L) spinach, chopped
2 ½ cups (625 mL) cooked quinoa
¼ cup (50 mL) fresh parsley, chopped
½ cup (125 mL) Parmesan cheese, grated
½ tsp salt (2 mL)
4 eggs, beaten
½ cup (125 mL) Panko crumbs
3 tbsp (45 mL) canola oil
8 hamburger buns
Tomato slices


In a large non-stick fry-pan, heat canola oil over moderate heat. Add garlic and onions and sauté 3-4 minutes. Add spinach and cook mixture for a few more minutes, until spinach is wilted. Set aside. In a medium bowl, combine quinoa, parsley, Parmesan, salt and eggs and mix until combined. Add spinach mixture and Panko crumbs. Mix to combine. Using a half cup measure, mold mixture into 8 into patties. Using the same fry-pan, heat 3 tbsp (45 mL) oil over moderate heat. Fry patties until golden on both sides (about 2-3 minutes per side). Serve on buns with lettuce and tomatoes.

Makes 8 burgers.

Nutrients per serving:

Calories: 345.2
Carbohydrate: 39.6g
Protein: 13.6g
Fat: 14.7g
Sodium: 529.8mg
Fibre: 3.6g