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1
Rinse the quinoa.
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2
This is very important as quinoa is coated with saponin, a resin-like substance that is extremely bitter.
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3
Its NOT toxic just bitter.
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4
I like to use 1/4 cup black quinoa and 1/4 cup white just to make it interesting.
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5
You can use whatever color you wish.
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6
Bring 1 cup of water to boil in a pot.
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7
Once the water is at a boil, add the rinsed quinoa.
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8
Lower heat, cover the pot, and simmer for 8 to 10 minutes until all the water is gone and quinoa is cooked.
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9
Then remove it from the heat and allow to cool.
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10
Set aside.
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11
While the quinoa is cooking, chiffonade (thinly slice) the snow peas.
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12
Set aside.
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13
Peel, shred, and chiffonade the carrots.
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14
Set aside with the snow peas.
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15
In a large bowl, combine the orange juice, vinegar, sesame oil, honey, ginger, and salt and pepper.
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16
Whisk until combined.
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17
Set aside until the burgers are finished and you are ready to serve.
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18
Peel and shred the sweet potato.
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19
You should have about 1 1/2 cups once shredded.
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20
Place the shredded sweet potatoes on a towel, paper or fabric, and squeeze out the excess water that the shredded sweet potato holds.
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21
In a large bowl, combine the cooked quinoa and sweet potato.
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22
To the quinoa/sweet potato, add the beaten egg and stir.
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23
Add bread crumbs, a bit more salt and pepper, and mix well.
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24
With your hands, form burger patties out of the quinoa mixture.
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25
These will be about 1/2 cup of the quinoa mixture each.
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26
In a griddle or large skillet, heat the olive oil over medium heat.
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27
Place the burgers on and cook for about 5 minutes.
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28
Flip and continue to cook for another 5 minutes or until the burgers are golden brown on both sides.
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29
Place the snow peas and carrots into the dressing and toss to coat.
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30
Serve the quinoa sweet potato burger on a bun or alone topped with the snow pea slaw.
