Hybrid Quinoa Burgers Recipe

Name: Hybrid Quinoa Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Vegetable Broth; 1 cup Raw Sprouted Quinoa; 2 teaspoons Olive Oil; 2 cloves Garlic, Pressed And Minced; 1 whole Small Yellow Onion, Chopped; 1/4 teaspoons Fennel Seed (optional); 1/2 whole Yellow Squash, Chopped; 1 cup Baby Arugula Leaves; 1 cup Baby Spinach Leaves; 1- 1/2 cup Cooked Garbanzo Beans (or One Can, Drained And Rinsed); 2 Tablespoons Pine Nuts; 1/2 cups Corn Kernels; 1/4 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper

Servings: persons

1- 1/2 cup Vegetable Broth
1 cup Raw Sprouted Quinoa
2 teaspoons Olive Oil
2 cloves Garlic, Pressed And Minced
1 whole Small Yellow Onion, Chopped
1/4 teaspoons Fennel Seed (optional)
1/2 whole Yellow Squash, Chopped
1 cup Baby Arugula Leaves
1 cup Baby Spinach Leaves
1- 1/2 cup Cooked Garbanzo Beans (or One Can, Drained And Rinsed)
2 Tablespoons Pine Nuts
1/2 cups Corn Kernels
1/4 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper

1
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2
Bring vegetable broth to a boil in a saucepan.
3
Stir in quinoa.
4
Cover and cook for about 15 minutes, or until all broth has been absorbed.
5
Set aside.
6
Heat olive oil in a large skillet over medium-high heat.
7
Add garlic, onion and fennel seed.
8
Saute until fragrant, about 3 minutes.
9
Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.
10
Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor.
11
Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed.
12
Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.
13
Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet).
14
Place onto the parchment paper-lined baking sheet and form into a patty, about 1/3 inch thick.
15
Repeat with remaining mixture.
16
Bake one sheet at a time on the lower rack for 20 minutes.
17
Remove and gently flip patties with a thin metal spatula.
18
Bake for additional 10 minutes.
19
Remove and allow to cool for 3 minutes prior to serving.
20
Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).
21
Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1- 1/2 cup Vegetable Broth, 1 cup Raw Sprouted Quinoa, 2 teaspoons Olive Oil, 2 cloves Garlic, Pressed And Minced, and more.

Yes, Hybrid Quinoa Burgers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hybrid Quinoa Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions