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Recipe of the Month



 Courtesy of Caitlin Caldwell

Quick, easy and toddler friendly!
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
4 pitas (each 6 inches)
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.

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