This simple and nutritious dish is adapted from this month’s recipe in the Thirteen Moons’ calendar. It would make a yummy seasonal addition to your holiday weekend menu. 1 tbsp. Olive oil 1 cup quinoa, well rinsed and drained 2 cloves garlic, crushed 2 cups …
This recipe contains many superfoods. The shiitake mushroom is revered for its immune-boosting properties and its mild smoky taste. And, they are grown locally in this area. Studies found that turmeric’s anti-inflammatory effects are on a par with potent drugs such as hydrocortisone and Motrin, …
If you use the red quinoa, they will look more like regular burgers.
2 cups cooked Quinoa
1 small onion, finely diced
1 carrot, grated
1 celery stalk, finely diced
1/2 cup mushrooms, finely chopped
1 clove garlic minced
1 tbsp Italian seasoning
1/2 cup bread crumbs
1 egg, beaten
1 tbsp olive oil
Mix above ingredients, add salt and pepper to taste. Form burger with wet hands (patties are about 4 inches in diameter and ½ inch thick).
Heat oil in frying pan over medium heat. Add patties and cook about 5 minutes each side until golden brown. Serve on an Eziekiel bun with a green salad.
Makes 4 patties.
This recipe was modified from the original published in the Thirteen Moons cookbook. The Ezekiel tortillas I use in this recipe are made from sprouted grains and legumes, which makes them easier to digest and more nutritious than tortillas made from flour. You’ll find them …