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Quinoa-Veggie Burger on Portobello " bun"

Category: Healthy Carbs

Difficulty: Easy

Prep Time: 20 minutes  

Cook Time: 10-15 min + 1 hour to Chill  

Servings: 4

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1/2 cup uncooked quinoa (about 2 cups cooked)
1 tsp vegetable oil
1 cup cremini mushrooms, coarsely grated
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp Arrowroot Flour
1/4 tsp salt
1/8 tsp cayenne pepper


Cook quinoa following package direction, omitting salt, about 14 min.

Transfer to a large bowl.

Heat a large, wide non-stick frying pan over medium heat.
Add oil, then mushroom, zucchini, carrot, shallot and garlic.
Cook until soft, about 5 min.
Add to quinoa.
Stir in egg, Arrowroot Flour, salt and cayenne.

Heat the same non-stick frying pan over medium heat.
Firmly press quinoa mixture into a 1/2-cup measuring cup.
Turn and release into pan.
Gently press to shape into a patty about 4in. wide.

Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
Top with lemon tahini sauce and roasted plum tomatoes. Serve with pea shoots on grilled portobello " bun" or gluten free buns

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!