Vegan Quinoa Burgers with Lemon/Onion Yogurt

These are so good, and completely hubby approved! For a little extra yumminess, you can add tahini, which I did. They were inspired by Martha Stewarts recipe, but I took out the egg, and changed a couple of the ingredients.

What you will need:
Large pan or skillet for frying, and a nice size frying pan

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 3 scallions (spring onions), thinly sliced (JUST the green part of the onion)
• 1 15 ounces can of chick peas (Garbanzo beans, drained and rinsed)
• 1/4 cup plain dried breadcrumbs
• 1 tablespoon ground cumin
• 1/2 tsp Kosher salt
• 1 tablespoons olive oil
• More oil for the frying

Lemon/Onion Yogurt Dip

• One small container of Chobani plain low fat Yogurt
• 2 Tablespoons of fresh squeezed lemon
• 2 scallions, finely chopped (green part only)
• Sprinkle of salt
• Mix those into the container of yogurt and mash the onion into the mixture with a fork, let it sit in the fridge so the flavors can marry.

On the side:

Tahini

Lettuce

One cucumber, pealed, seeded and sliced

pita pockets (whole wheat if you wanna be healthy ;p

Soak and boil Quinoa till it spirals out and it cooked (if you have cooked with Quinoa, it is a small grain, with TONS of protein, and the little buggers actually look like small little spirals when fully cooked). 

Meanwhile put drained and rinsed chick peas (Garbanzo beans) in a food processor with the carrots and spring onions, breadcrumbs, cumin, salt, olive oil and let it whip!

After quinoa is cooked, add to the mix and blend again in the food processor. 

The mixture will be very sticky, to help with this, stick the whole container in the fridge for 15-20 minutes, this will make them easier to form into patties. You can make your patties and put them on wax paper, so when you are frying them, they will be easier to transfer to the pan. 

Place a small drizzle of olive oil in the pan and set the heat on medium, place the patties on the pan at cook till golden brown on each side. You will do this until all mixture is finished. This should make somewhere between 8-10 patties transfer to a plate covered with two paper towels to help absorb excess oil. 

Gently open the pita pockets and toast (if you like), then break apart one quinoa patty per half pocket, and add cucumber, yogurt dip, and tahini (lettuce if desired). And ENJOY!

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