Southwest Quinoa Veggie Burgers Recipe (Vegan)

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Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Veggie Burgers Recipe (Vegan) (the ones I made for that cookout awhile back) recipe for you!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…Southwest Quinoa Veggie Burgers Recipe (Vegan).

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe uses cooked quinoa. So, you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe also uses lots of yummy fresh veg!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And this recipe also uses a micro-baked potato, which is easy to make…

Micro-Baked Potato Directions:

  • wash potato
  • pierce skin in several places
  • loosely wrap with paper towel
  • microwave 5-7 minutes, till a fork easily pierces through and center is tender

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this Southwest Quinoa Veggie Burgers Recipe (Vegan)¬†because you can easily prep it ahead. If you’re entertaining, you can make the burger mixture in the morning or the day before. Day-of, you just have to form patties and bake away.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Baking is only the main cooking method. If you’re grilling out, follow the baking directions for cooking and re-heat the veggie quinoa burgers on the grill.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Get some fresh vegetables prepped for toppings. I used organic romaine and heirloom tomatoes from my garden.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Serve on buns or not – your choice.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And see! No crumbles!

Reasons you should try this Southwest Quinoa Veggie Burgers Recipe (Vegan):

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers

 

Southwest Quinoa Veggie Burgers Recipe (Vegan)
 
Prep time
Cook time
Total time
 
Here’s a delicious quinoa veggie burger recipe that is crumble-free and easy to make! Dried spices help zest up this Southwest Quinoa Veggie Burgers Recipe.
*Vegan* *Gluten-Free if you use GF bread crumbs*
makes 10-12 medium sized patties
Author:
Serves: 6
Ingredients
  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)
Instructions
  1. Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  2. Add bread crumbs and pulse till mixed well.
  3. Add quinoa and pulse till mixed well.
  4. Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  5. When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  7. Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  8. Serve with toppings and enjoy!
Notes
Tip: Freeze the leftovers for an easy meal later!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Enjoy these delicious quinoa veggie burgers!

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You may also like these other quinoa recipes:

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Be sure to share this recipe on Pinterest, twitter, or Facebook if you liked this post! Thanks for reading!

Southwestern Quinoa Salad Recipe

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Happy Monday friends!

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I was running later than I would have liked today, so I made breakfast quick so I could spend time prepping lunch: coffee, Power Toast (spelt bread, Barney Butter, pepitas, hemp seeds, and ground flaxseed).

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I can’t remember at the moment if I told you but I sort of twisted my ankle last night leaving the dinner party. I stepped on a curb wrong and though it didn’t hurt immediately, I knew I needed to take it easy. :(

So, though I really wanted to go for my usual double-header workout tonight, I decided to play it safe by:

  • wearing flats to work
  • skipping my workout
  • and trying to eat anti-inflammatory foods
  • RICE would probably be a good idea, but since I don’t have a laptop, the Elevation part is going to be a challenge. I should probably try some ice next

Stupid ankle. I googled sprained ankles and I don’t think it’s anything serious (I was barely a level 1 on the article of 3 levels of sprained ankles I found), but I also believe that you should try to take things easy so you don’t make a non-situation turn into a problem. Better to be overly cautious IMO.

Speaking of anti-inflammatory foods, here are the top foods I googled:

  • ginger
  • garlic
  • green tea
  • turmeric
  • blueberries
  • cherries
  • curciferous vegetables
  • salads – dark green lettuce, spinach, tomatoes
  • salmon
  • grass fed beef and other animal foods
  • olive oil
  • kelp – also kombu, wakame, nori, arame
  • papaya
  • sweet potato

Kath had a great post today on anti-inflammatory foods if you want some more tips.

Today’s eats were very snacky…I really kind of grazed all day.

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For Starbucks Monday, I grabbed a tall vanilla soy latte.

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For lunch, I brought a big green salad of organic veggies: baby spinach, romaine, cherry tomatoes, sunflower seeds, hemp seeds, and sun-dried tomato vinaigrette.

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I also brought a small sweet potato with some Earth Balance and brown sugar in another container.

A couple knife-pokes and a trip to the microwave later and you have…

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Sweet potato with brown sugar!

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I also had some honey lemon green tea (a sample from my cube-mate’s new tea) – with sugar.

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1000 Layer Cracker (from Tj’s)

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One of those organic minneolas from yesterday’s grocery trip.

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Cherry Pie Larabar towards the end of the day.

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For a post-work snack, I had a 3/4 cup scoop of my Vega Vanilla Chai Whole Health Optimizer…I figured maybe the boost of nutrition would help my ankle?

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I also had some Galaxy Granola with blueberries and vanilla almond milk.

While I waited for my friends to call about our girls’ dinner out, I prepped some food for lunch tomorrow. I experimented with a new recipe.

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Organic black beans, all nice and rinsed.

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I placed mine on a paper-towel lined plate to help them dry off.

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Quiona, frozen organic sweet corn, black beans.

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Organic lime zest.

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Organic limes.

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The zest looked so pretty in the olive oil.

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All mixed up and ready to dress.

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Ta-dah!!! The finished product. Even hubby liked it. This Southwestern Quinoa salad would make a great vegetarian or vegan meal or side dish. Perfect to take to work or a pot luck or cookout.

Southwestern Quinoa Salad Recipe

Ingredients:

  • 1 cup dry, uncooked quinoa
  • 2 cups water
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, seeded, chopped
  • 1 jalapeno, seeds, minced
  • 3 tbsp chopped, fresh cilantro
  • 2 limes, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • heavy dash garlic powder
  • dash cayenne pepper

Directions:

  1. Cook quinoa. Rinse quinoa and combine with water in a medium pot. Bring to a boil and simmer on low till water absorbed and quinoa is tender, about 20 minutes. Stir occasionally. I used a non-stick pan so it wouldn’t stick to the bottom. Reserve 1 cup of quinoa (I reserved 1 cup so I could use it in another recipe. It would probably be fine to just add all the quinoa to this recipe if you didn’t have another way to use the reserved quinoa, but I encourage you to try it as a breakfast hot cereal – check out tomorrow’s post for details on how to morph it). Set aside to cool.
  2. In a large bowl (preferably with a lid) place cooled, cooked quinoa, beans, bell pepper, corn, jalapeno, and cilantro and mix gently to combine.
  3. In a small bowl combine lime zest, lime juice, extra virgin olive oil, salt, pepper, cumin, chili powder, garlic powder, and cayenne papper. Whisk to combine (like you would for a dressing).
  4. Pour dressing over the quinoa mixture and stir to combine.
  5. Cover and refrigerate for at least an hour before serving, to allow flavors to combine.
  6. Enjoy!

By the time I was done prepping lunch, it was time to meet my friends, Kat and Megan, for dinner. I brought them a sample and they approved. :)

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I was pretty boring tonight and had a couple bites of Kat’s edamame, a small salad with ginger dressing, and miso soup.

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Plus, I had a Cali roll and asparagus roll. I thought about getting a big veggie stir fry since lots of veggies seem anti-inflammatory, but then I got the sushi for the sea veggies instead. I also ate all of my pickled ginger tonight! :lol:

No dessert for me tonight, but boy do I wish I had a couple of these to nosh on!

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Check out my article on Easy Ways to Go Green for Earth Day 2010.

I have a yummy breakfast planned with quinoa! Can’t wait! :)

What’s your favorite way to eat quinoa?

Organic Gardening for Beginners

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I really wanted more of that yummy Galaxy Granola (*), but I also really wanted oatmeal.

The solution?

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Have your cake and eat it, too – oatmeal + granola – all in one bowl.

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Almond milk oatmeal, chia seeds, dates, pepitas, Galaxy Granola vanilla almond.

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Plus Fresh Market Spring Blend to drink.

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Mate Yerba hot tea with sugar.

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For lunch I had the lunch I was supposed to eat yesterday. I picked up a grilled chicken breast and some Live Green Salad from Earthfare when I was out shopping with Megan for her healthy pantry.

As I’ve said before, after recently suffering from a food-poisoning like situation, I’ve become extremely skittish about my food. How long had the chicken been sitting there? Did I wait too long between when I bought it and when I put it in the fridge? Yes, random thoughts pop into your mouth and I had something important to do Monday night and could NOT afford to get food poisoning again. Tonight, I’m not so worried, so I saved the food for today.

All the food seemed fine. I microwaved my chicken and also used the toaster oven to heat it up a bit. I got this cooked with the herbs at Earthfare and it was like around $2.50, which is about what it would have cost to buy the thing raw, so I think that was a pretty good deal. I also had a small romaine salad with hemp seeds and sunflower seeds plus rosemary balsamic dressing.

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I had even more fabulous Galaxy Granola later in the day, plus one of the Chocolate Oikos samples Stonyfield sent me for free awhile back.

I’ve tried the Chocolate Oikos before and I liked it ok, but today I liked it more. Overall, I think I still prefer starting with plain or vanilla and adding my own flavors, but I think the pre-flavored ones are really good options for us working people who don’t have a lot of ingredients at the office.

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Tulsi tea – Chai Masala tea with sugar.

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At the end of the day I had a healthful snack – half an orange bell pepper and four organic strawberries.

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After work I had something very exciting planned – an Organic Gardening for Beginners workshop, which my sorority alumnae association organized.

The presenter was Don Rosenberg of Instant Organic Garden. Don sets organic gardens up at peoples’ homes. If only hubby and I didn’t spend all our money on the renos, or if we won the lottery….or if we were independently wealthy…we would totally hire Don. But since we have none of those things, we will be trying the garden on our own…WITH some tips that Don provided tonight.

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My favorite Organic Gardening for Beginners tips:

  • Weeds grow in bare soil so traditional tilling/gardening is more weed-prone. Boxes placed on top of your yard work better and will result in less maintenance work (because less weeding)
  • Miracle Grow type boosters are electric shocks of growth causing spindly growth that is more susceptible to disease, thus requiring pesticides – see the vicious cycle?
  • A garden needs 6 hours of sun
  • Eating fresh can be more valuable than eating organic since many vegetables lose nutrients quickly after being harvested
  • Don’t grow something you can get cheaply and easily at the grocery store, grow something unique instead
  • There are some really interesting heirloom vegetables that would be fun to grow (not just tomatoes)
  • The difference between organic seeds and traditional is $2 – don’t waste your money buying the organic ones – how you grow your plant is more important
  • When growing tomatoes – keep the leaves dry and ensure the plant gets good circulation
  • There are many good organic solutions for gardens and common garden problems
  • Imustgarden.com has some good, natural solutions to deter deer, moles, etc.

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We had snacks donated by Dilworth Neighborhood Grille, since the event was also a fundraiser for the Ronald McDonald House (ADPi’s charity).

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I had a chicken finger (with some honey mustard), some tortilla chips and some spinach dip.

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Drink of choice – lemonade and Firefly sweet tea vodka. I need more of these drinks to enjoy on my fabulous patio! Ahh, yes, I can see it now, sweet tea vodka, burgers cooking on the grill, friends playing in the yard. Yes!

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Anywho, I had a great time at the organic gardening session with Don and I learned a ton. Most importantly, I’m newly inspired to get our garden going! I think hubby and I have a weekend project now! ;)

Check out the book Don is holding – it’s his and it’s called No Green Thumb Required.

Additionally, Don has offered to do a Q&A with The Chic Life readers! If you have a question for Don, please leave a comment on this post and start it with “Question for Don:” and then add your comment, like “Question for Don: What’s your favorite vegetable?” That way it’s easy for me to see your questions. Please try to ask your question by Thursday night, as I’ll probably send them pretty quickly to Don.

Thanks to Don for the workshop – I’m so glad I went, hubby and I had a great time!

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After the event, I ended up getting a cup of French Onion soup from Jason’s Deli. And I may or may not have eaten another Earthfare vegan WW chocolate chip cookie. Yummers!

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I need to work on a Project Hydrate Lessons Learned post. The last week-ish sort of fizzled out when I got sick, so sorry about that. :(

Almost exactly a year ago today, I went geo-caching with my sister and we had a fabulous picnic and some beautiful strawberry shortcakes.

Remember to leave your questions on organic gardening for Don on this post by Thursday night. Be sure to put “Question for Don: ” before your question.

Have a great week everyone! :) Ima finish watching Millionaire Matchmaker!

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