After being inspired by a yummy quinoa burger my girlfriend made us a few days ago I came up with this recipe of spaghetti squash and veggies to go along with it and my family absolutely loved it!
From first chop to first chew the whole thing took me one hour to prep, but I had lots of time in between to catch up with my husband, set the table with the kids, and enjoy the whole meal process. The best part is after the meal everyone felt great and still had energy so the kids and Chris hit the ice in the backyard for 2 hours of skating and playing hockey!!!
Mom really needs to learn how to skate this year LOL
I hope you enjoy this dish as much as we did.
Quinoa Chickpea Burgers
Prepare 2 cups dry Quinoa and use 1/4 the cooked amount for this recipe and save the other 3/4 cooked quinoa for another meal. Now you have just cut down your kitchen cooking time!
- 1/4 amount of the cooked quinoa
- 1 medium carrot, cut in large chunks
- 2 leeks, thinly sliced
- 1 can organic chickpeas, drained and rinsed
- 1/4 cup plain dried spelt or gluten free breadcrumbs
- 1 large organic egg, lightly beaten or extra goat cheese
- 1/4 cup herbed goat cheese, crumbled
- 1 tablespoon ground cumin
- Coarse salt
- Ground pepper
- 2 tablespoons coconut oil
Directions
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky. Remove from food processor into a large bowl and fold in goat cheese, adding more to achieve your desired consistency.
- Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Spaghetti Squash Portobello Delight
- Pre heat oven to 375`.
- Cut squash length wise and place face-down in large glass dish with 1 inch water
- Bake for 45 minutes.
- Once done, let cool and scrape the ‘noodles’ out with a fork.
- Season with either coconut oil or soy free Earth Balance Butter, dried tarragon, sea salt and fresh ground pepper.
Portobellos, Red & Yellow Peppers & Spinach
- Heat olive oil, minced garlic and fresh ginger over medium in a large skillet
- Slice 2 large portobellos 1/2 inch thick and julienne your 1 yellow pepper & 1 red pepper.
- begin to sauté them all together until slightly tender, toss a few handfuls of organic spinach and continue sautéing.
Pulling It All Together
On your plate layer a generous pile of the spaghetti squash and top with your mushrooms, peppers and spinach. Place your burger to the side and top with either a dollop of Greek yogurt or tzatziki and diced avocado.
All you have left to do and chew and enjoy!
The Simplicity Project ~ Jenn Pike 