Pepper, Kale and Quinoa Burgers by Carly Bossert, NutritionStarringYOU.com intern

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Servings

Calories

Ingredients

2 cups of quinoa cooked and cooled
4 cups of kale torn into 1-inch pieces
1 cup of bell peppers any color, finely chopped
¼ white onion chopped
1 garlic clove chopped
3 eggs beaten
2 tablespoons olive oil for sweating onions, peppers, & garlic
2-3 tablespoons olive oil for cooking patties

Instructions

Cook your quinoa per package instructions (generally you need 2 cups of water per 1 cup of quinoa). Place in refrigerator or set aside to cool while cooking veggies.
Heat 2 tablespoons of olive oil in a medium skillet then sweat the onions, peppers and garlic. Add the kale to the skillet and cook until soft and bright green.
Combine beaten eggs and quinoa in a medium mixing bowl. Add veggie mixture to the bowl containing the quinoa mixture and combine.
Form into ½ cup patties (approximately 14)
On medium heat, add approximately 1-1.5 tablespoons of olive oil spread evenly on the skillet to begin cooking about 4 to 5 patties at a time. Add about 1-1.5 tablespoons of olive oil for each new set of patties. Let each side of the patty cook for about 5 minutes.
Let the patties drain on a paper towel, then serve.

Notes

Makes about 14 burgers:

160 calories, 7.5g fat, 1g sat fat, 40mg cholesterol, 24mg sodium, 20g carbohydrates, 2g fibers, 1g sugars, 6g protein

Serving suggestions:

-Put your patty on a whole wheat bun topped with lettuce, tomato, onion, or even avocado slices and add a side of carrot fries or sweet potato fries.

-Add some flavor with hot sauce or barbecue sauce.

-Boost the protein in your salad by adding one of these patties.

-Create a low carb meal by roasting red pepper halves and topping them off with some greens (romaine lettuce, butter leaf lettuce, or arugula), a quinoa patty, and a balsamic reduction.

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