Wednesday, July 2, 2014

Vegetarian Times' Quinoa Zucchini Burgers

Vegetarian Times has a lot of really great recipes, and I have found some of my favorite quinoa recipes on their website. These quinoa burgers were great, and held together really well too. They have so many healthy ingredients in them, and the ground flax seeds mixed in are an awesome way to get omega-3s. To grind the seeds, I just pulled out my little coffee grinder. You could use a small food processor as well, but the amount of seeds may not be enough even for a small food processor. Red onion and tomato were perfect toppings to go with the flavors in these burgers. If I had had an avocado in the house, I would have tossed some of that on them too!

Vegetarian Times' Quinoa Zucchini Burger


2 cups organic vegetable stock
1 1/2 cups sweet potato, peeled and diced
1 cup organic canned chickpeas
1 cup organic zucchini, grated
1/2 cup organic pumpkin seeds
5 Tbsp ground flax seeds
4 tsp fresh organic basil, chopped
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp fresh organic thyme, chopped
2 Tbsp olive oil + extra for oiling baking sheet


1. Combine vegetable stock, sweet potato and quinoa in a pan and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes, until quinoa is tender. Let cool enough to handle. 

2. Add remaining ingredients, except for olive oil, to quinoa mixture. Lightly mash chunks of chickpeas and sweet potato. Shape into 8 patties.

3. Preheat oven to 400 degrees. Heat olive oil in large pan and cook patties for 2 minutes per side, or until lightly golden. Place on oiled baking sheet and cook for 15 minutes. Serve on whole wheat buns with your favorite burger toppings.

(Recipe adapted from - July/August 2014 issue)

What are the nutritional benefits of this meal? Sweet potatoes are very high in vitamin A (one cup provides over 400% of the daily value!) and are a great source of vitamins C and B6, and the mineral manganese. Garbanzo beans are packed with fiber as well as lots of great nutrients, including protein, molybdenum, manganese, folate, tryptophan, copper, phosphorous, and iron. Zucchini is a good source of  fiber and vitamins A, C and folate. Pumpkin seeds are a very good source of phosphorous, magnesium, manganese, and copper, and a good source of zinc and iron. Flax seeds are high in omega-3 fatty acids and fiber. Quinoa is a whole grain and is a complete protein, meaning it contains all 9 essential amino acids. Quinoa is also a great source if fiber, iron, lysine, magnesium, riboflavin and manganese. Olive oil contains monounsaturated fatty acids, which have been shown to help lower bad cholesterol (LDL), raise good cholesterol (HDL), and aid in blood sugar control. 

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