photo 2 (93)Ingredients:

1 1/2 c quinoa, uncooked
2 3/4 c water
1/2 c fat-free Cheddar cheese, shredded
3/4 c zucchini, shredded, squeezed dry 
1/4 c grated carrots
1/2 c Egg Beaters egg substitute
3 tbsp flour
2 medium scallions, uncooked, chopped
1/4 tsp black pepper
1/4 tsp ground cumin
1/2 tsp table salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
1 medium garlic clove, minced
1/4 c fat free cottage cheese
1 packet Truvia Sweetener

Directions:

photo 1 (94)

1. In a medium pot, bring quiona and water to a full boil. Reduce heat and simmer, uncovered, for 12-15 minutes (or until all water has been absorbed). 
2. Cool cooked quiona in refrigerator for at least 45 min. 
3. In a large mixing bowl, combine cheese, zucchini, carrots, Egg Beaters, flour, scallions, black pepper, cumin, salt, garlic, cottage cheese, and Truvia. Mix until well combined.
 
**At this point, I scoop out 1/3 c portions of the mixture onto cut wax paper squares and freeze them.  Freezing them makes them much easier to cook with and flip during the cooking process. I have made them without freezing, you just have to be careful when flipping (and not flip too early) because it is a wet mixture and will fall apart easily.
                           photo 3 (58)       photo 4 (25)
 
4. Preheat griddle to medium-low (I set mine to about 250 degrees to start) and spray with non-stick cooking spray. Scoop out 1/3 c portions of the mixture onto hot griddle. Press each portion to flatten slightly (if they are not frozen).  Cook for 7-10 minutes, carefully flip, and cook for another 7-10 minutes. Turn up heat to medium-high (about 325 degrees) and cook on each side for an additional 5-7 minutes, or until golden brown, cooked through, and burger doesn’t fall apart. 
 
Yields 13 quinoa burgers, serving size 1 quinoa burger
2 points on Weight Watchers Points+ System
*add additional points for bun
 
I am in no way affiliated with Weight Watchers.
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