Recipe of the Month

Quick, easy and toddler friendly!

 

Ingredients:

 

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

3 scallions, thinly sliced

1/4 cup fresh parsley

2 cloves garlic

15 ounces white beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon coarse salt

1/4 teaspoon ground pepper

2 tablespoons olive oil

5 ounces goat cheese

Sweet roasted red peppers

Lettuce

4 pitas (each 6 inches)

 

Directions:

 

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

 

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, parsley, garlic, beans, breadcrumbs, egg, cumin, chili powder, salt, and pepper; pulse until combined but still slightly chunky.

 

Form mixture into four 3/4-inch-thick patties using wet hands to avoid sticking. (Or smaller patties for toddler hands). Refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side. (Or grill on well-oiled fish grill on barbeque). 

 

Top with goat cheese, roasted red peppers, and lettuce or toppings of your choice.