For the quinoa patties:
1 tablespoon vegetable oil
1 onion, diced
1 cup cooked quinoa (from 1 cup of uncooked quinoa)
1 zucchini, julienned
½ cup whole wheat flour
1 teaspoon cayenne pepper
2 garlic cloves, crushed
1 whisked egg
For the mushrooms:
4 portobello mushroom caps
4 tablespoons of olive oil
For assembling the burgers:
4 ounces of baby spinach
2 yellow bell pepper slices
1 medium tomato, sliced (8 slices)
1 medium-small red onion, sliced (6 rings)
- Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender. Set aside.
- For the quinoa:
Rinse the quinoa using a strainer under cool, running water. Fill a pot with 2 cups of water, add salt and bring it to a boil. Add the quinoa and cook, covered, for 15 minutes or until the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
- For the quinoa patties:
Add the cooked quinoa, zucchini, whole wheat flour, cooked onion, cayenne pepper, garlic, and the whisked egg. Season with salt and mix all until even.
- Use this mixture to form 2 big flat patties.
- Line a baking dish with parchment paper, place the patties in there, and bake for 20 minutes at 350⁰F/175⁰C.
- For the mushrooms:
Place the Portobello mushrooms in a baking dish, drizzle them with olive oil, season with salt and pepper, then bake for 10 minutes at 400⁰F/200⁰C.
- Assemble the sandwiches:
Place one Portobello cap upside-down on the work surface. Start adding on top of it: 1 ounce of baby spinach leaves, 1 quinoa patty, 1 slice of bell pepper, 4 tomato slices, and, again, 1 ounce of baby spinach. Top with a Portobello cap. Do the same for the second sandwich.