cookware
- food processor
- large skillet
1 | Place quinoa flakes in a food processor and process until fine. Add chickpeas, tamari, lime juice, sesame oil, minced garlic, ginger, almond butter, cilantro, broccoli slaw, crushed red pepper and sea salt. Pulse until well combined, but not puréed. (The mixture should be a little bit chunky.) |
2 | Place mixture in a covered container and refrigerate for 30 minutes or up to a day. |
3 | Heat a large skillet over medium high heat. Add oil and allow to heat. |
4 | Divide mixture into four equal pieces and form patties. Cook until brown, about 6 minutes per side. |
5 | Serve on buns, in a lettuce wrap, or on top of greens. Pineapple rings are optional. |
notes
Be sure to use quinoa flakes and not whole quinoa for this recipe. Quinoa rolled into thin flakes cooks quickly.
Carbohydrates 25.7 g
Protein 7.8 g
Cholesterol 0 g
Sodium 574 mg
Fiber 1.6 g
