I believe that one component to achieving optimal health is discovering your food allergies or intolerances. As an ND in training, I like to experiment with “allergy friendly” recipes and tweak them so that they are both delicious and easy to make.
In celebration of Memorial Day, I created a ‘burger’, sans the meat, soy or tofu.
Quinoa and Spinach Burgers:
1/2 cup uncooked quinoa
4 tbsp minced garlic
8oz washed and dried spinach leaves
3 tbsp extra virgin olive oil
1 tbsp tumeric
1 tbsp ground cumin
1/2 cup diced red onion
1/4 cup shaved parmesan cheese
1. Prepare the quinoa by cooking 1/2 cup dried quinoa in 1 cup of water with 2 tbsp of minced garlic and salt to taste. The quinoa is cooked when the water is absorbed and the appearance is slightly translucent. Once cooked, cover the pot and allow the quinoa to sit while you prepare the remaining ingredients.
2. Saute the spinach in 1 tbsp extra virgin olive oil and 2 tbsp minced garlic. Once the spinach is wilted, add 1 tbsp ground cumin and 1 tbsp turmeric. Add salt and pepper to taste.
3. Combine the quinoa and spinach in a medium sized bowl. Add 1 egg, 1/2 cup of diced red onion and 1/4 cup of shaved parmesan to the mixture.
4. In a heavy bottom skillet, heat 2 tbsp of olive oil. Form balls of the quinoa/spinach mixture and place into the heated oil, flatten with a spatula. Allow the patties to cook until browned on each side (approximately 3-4 minutes).
These ‘burgers’ are great when served with a side of potato salad, or yogurt spiked with pureed garlic.