Quinoa is one of those happy little ingredients that is a total go-to for me. If I have quinoa, then I have dinner. It goes with everything and makes an easy one dish meal a million different ways. There is red, black, and white quinoa. You can definitely interchange the red with any other in this recipe.
It’s late. It’s Monday. It’s cold and grey. I was looooooow on inspiration for much of anything today. Yet this easy and delicious recipe came to life and ended up being a happy meal with my family, full of little girl giggles, love and warmth. The dinner redeemed my miserable(ish) day so…it’s a new favorite. Foodie Baby ate as much as I did and shockingly, Picky Princess who is NOT a quinoa fan, loved them too! I did have to call them burgers and not quinoa burgers when talking about them in front of her, AND she slathered them in mustard, which is just weird. Another dinner in less than 30 mins! Quinoa can be made ahead of time if you’re really organized!
Red Quinoa Burgers with Mushroom Sage Sauce
2 cups red quinoa, rinsed
2 tbs sesame seeds
sea salt to taste
3 tbs olive oil
2 tbs extra virgin olive oil
2 cups finely chopped mushrooms
1 tbs fresh sage, finely chopped
1 garlic clove, finely chopped
1/2 cup white wine
juice of 1 lemon
2 tbs heavy cream
salt and pepper
Directions: Boil the quinoa. Quinoa is cooked when the tight little grains uncurl into a spiral. Best when cooked until tender but not mushy. Drain well. Stir into the pot sesame seeds, eggs and salt. In a heavy skillet, heat olive oil over medium heat until shimmering. Drop into oil batches of quinoa. With a spoon, shape into the size of a medium pancake, about 1 inch thick and 4 inches in diameter(like you would a hamburger patty). Cook in the oil for a few minutes. Then flip and cook on the other side for a couple of minutes. Do these in batches and keep cooked “burgers” on a baking sheet in a barely heated oven to keep them warm.
Meanwhile, heat olive oil for the sauce over medium heat. Add mushrooms, sage and garlic and saute for 5 minutes, until mushrooms release their juices. Stir in wine and lemon juice. Simmer for 10 minutes or so. Stir in cream and salt and pepper.
Serve burgers on a bed of arugula with mushroom sauce spooned over them.
Happy grey Monday friends! Here’s hoping for a sunny Tuesday!