Thai Quinoa Burgers

Thai Quinoa Burgers
ingredients
all
1/3 cup quinoa flakes
1 1/2 cups chickpeas
drained and rinsed, about 1 14-oz can
2 tsp tamari
regular or GF, or Braggs liquid aminos
2 tsp lime juice
2 tsp sesame oil
2 tsp garlic
minced
2 tsp ginger
minced
2 tbsp almond butter
or natural peanut putter
1/4 cup cilantro
chopped
3/4 cup broccoli slaw
1/2 tsp crushed red pepper
1/2 tsp sea salt
coconut oil
for cooking
buns
optional
lettuce
optional
pineapple rings
optional
mayonnaise
optional
cookware
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