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1
In a medium saucepan, stir together the water and quinoa.
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2
Bring to a boil over high heat.
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3
Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
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4
Spread the quinoa in a thin layer on a large piece of wax paper.
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5
Let cool for about 10 minutes (you dont want it to be hot enough to cook the egg or melt the cheese).
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6
Transfer to a medium bowl.
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7
Stir in the remaining ingredients for the patties.
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8
Lightly coat a 1/4 cup measuring cup with cooking spray.
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9
Spoon enough mixture into the measuring cup to lightly pack.
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10
Invert onto a small baking sheet.
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11
Repeat to make 7 more patties.
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12
Cover and refrigerate for 20 minutes.
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13
Meanwhile, in a food processor or blender, process the sauce ingredients until coarsely chopped.
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14
Set aside.
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15
In a large nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom.
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16
Cook the chilled patties for 2 to 3 minutes on each side, or until heated through and browned.
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17
Serve the sauce at room temperature with the patties.
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18
(Per serving)
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19
Calories: 286
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20
Total fat: 9.0g
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21
Saturated: 2.0g
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22
Trans: 0.0g
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23
Polyunsaturated: 2.0g
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24
Monounsaturated: 4.0g
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25
Cholesterol: 10mg
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26
Sodium: 284mg
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27
Carbohydrates: 36g
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28
Fiber: 5g
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29
Sugars: 2g
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30
Protein: 16g
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31
Calcium: 295mg
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32
Potassium: 423mg
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33
2 1/2 starch
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34
1 1/2 lean meat
