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Quinoa Veggie Burger



Combine water and quinoa in a medium saucepan.
Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Fluff with a fork and set aside to cool.
To toast pecans; place whole nuts on a baking sheet and bake at 350F, for 7 to 9 minutes (stirring once).
Saute onions in oil until softened.
Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes.
Set aside to cool slightly.
In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients.
Stir until combined.
Scoop 1/2cup of the mixture and form into a ball, and place on a greased baking sheet.
Gently press down until you get the desired thickness.
Bake at 350F for 30 minutes.