(Quinoa Burger with Turkish Red Pepper Spread - yum!)
I will tell you that I never rinse my quinoa. It's supposed to be rinsed to remove the coating that may have a bitter taste to it. I think it's a pain to rinse quinoa, plus I really like the slightly bitter twang to it. It does not have that twang all the time, but when it does I like it. If you don't like it, rinse the quinoa under warm water for a minute and drain before using.
1/2 cup quinoa
1 cup water
1 large carrot, peeled and cut into 1" chunks
4 scallions, thinly sliced - white and green parts only
2 cups of cooked white beans, such as Great Northern or Cannellini
1/4 cup GF breadcrumbs
1 egg, beaten (or 1 tbsp. flax meal)
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground pepper
Bring the water to a boil in a small pot. Add the quinoa, cover and simmer 15 minutes or until all the liquid is absorbed. Set aside to cool.
Steam carrot until soft. Drain carrots and transfer to a medium bowl. Mash the carrots together with the beans. Add the quinoa, scallions, egg (or flax meal), breadcrumbs, cumin, salt and pepper. Mix well - mixture should be slightly sticky (otherwise, it will dry out quickly and crumble into bits when you try to form it into burgers). If it's too sticky, add more breadcrumbs a tablespoon at a time until desired consistency is reached.
Heat a little olive oil in a frying pan over medium heat. Form quinoa mixture into burgers about 1/2 inch thick. Cook until bottoms are golden brown, flip and repeat (about 5 minutes per side). Serve hot with toasted sandwich rolls or by themselves (which I prefer, with a salad to accompany it) and desired condiments.