Easy Vegan Quinoa White Bean Burgers Gluten Free Food

EASY VEGAN QUINOA & WHITE BEAN BURGERS (GLUTEN-FREE!)

Steps:

• In a small pot with a lid, combine the quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. Do Ahead: The quinoa can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
• In a food processor with the blade running, add the garlic cloves and finely chop. Add the white beans, scallions, cilantro, lemon zest and cumin. Season with salt and pepper. Process until the mixture forms a coarse puree, scraping down the sides. Add the quinoa; pulse to combine until a coarse paste forms. Transfer to a bowl, and stir in the peas and breadcrumbs. Form the mixture into 6 patties, and place them on a piece of wax or parchment paper. Do Ahead: The uncooked burgers can be covered and refrigerated for up to 1 day before cooking.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden brown on the bottom, about 4-5 minutes. Flip the burgers, add the remaining tablespoon of oil and cook until golden on the other side.
• Transfer the burgers to buns, pita bread or greens, and serve warm with the toppings of your choice.

GLUTEN FREE VEGAN QUINOA BURGERS

Steps:

• 1. Pulse sunflower seeds in food processor or blender until coarsely ground, until they resemble very coarse bread crumbs. You may have to grind your seeds in batches depending on how large your processor/blender is. Transfer ground seeds to large bowl.
• 2. Place 1 c of the cooked quinoa, Herbamare, parsley/herbs/spices in the processor/blender. Pulse a few times with a splash of water, stirring between pulses, adding just enough water to get things moistened. You want a chunky paste to form, with some whole quinoa grains left over. Transfer quinoa paste to the bowl with the ground seeds.
• 3. With a big spatula or your hands (my preference!), knead the quinoa and seeds together, adding the remaining 1/4 c of whole quinoa grain. It should form a slightly moist, sticky dough.
• 4. Divide into 4-6 balls, and flatten into patties. Eat as is if you are in a hurry, or --
• 5. Warm the patties for a crispy, nutty flavor --
• 1. option 1 (no added fat): heat oven to 350. Line baking sheet with parchment, and bake until warm and golden, flipping as necessary.
• 2. option 2 (crispy and delicious): heat sunflower oil in fry pan. When hot, fry patties until warmed through, and golden brown and crisp.