Ingredients:
- ½ cup quinoa
- 1 cup water
- 8 ounces frozen edamame (about 1 1/2 cups), thawed
- 3 scallions, chopped, divided
- 1 large egg
- 1 tablespoon minced fresh ginger
- 1 ¼ teaspoons garam masala
- ½ teaspoon salt plus 1/8 teaspoon, divided
- ¼ teaspoon cayenne pepper
- 2 tablespoons extra-virgin olive oil, divided
- ¾ cup low-fat plain yogurt
- ½ cup chopped English cucumber
- ¼ cup chopped fresh cilantro (optional)
- ¼ teaspoon ground pepper
- 1 very large tomato, cut into 4 thick slices
Preparation:
- Combine quinoa and water in a small saucepan. Bring to a boil. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
- Transfer the quinoa to a food processor; add edamame, 2 chopped scallions, egg, ginger, garam masala, 1/2 teaspoon salt and cayenne. Pulse until well combined. Form into four 3 1/2-inch patties (a generous 1/2 cup each).
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Reduce heat to medium and add the burgers. Cook until browned on one side, 3 to 4 minutes. Carefully turn them over, swirl in the remaining 1 tablespoon oil and brown the other side, 3 to 4 minutes more.
- Meanwhile, combine yogurt, cucumber, cilantro (if using), pepper and the remaining scallion and 1/8 teaspoon salt in a bowl. Serve the burgers on a tomato slice with the yogurt sauce.
Source:
http://www.eatingwell.com/recipe/251220/indian-edamame-quinoa-burgers/