Sometimes I love leftovers and sometimes I don’t. There’s nothing better than not wanting to cook dinner and looking in the fridge to find enough leftovers for everyone, but most days I’d really rather have something new and not what I had yesterday or the day before. I also sometimes freeze leftovers if they’ll freeze well so that I have food ready and waiting in case we really need something instead of eating(and buying) something we don’t really want just because we don’t really have another option. Back to the leftovers thing. A lot of the time I try to reinvent things out of our leftovers. I was inspired by a recent post at A Healthy Foodie about quinoa cakes and decided to make my own. I used my leftover quinoa from yesterday but feel free to use any quinoa dish, even a leftover quinoa salad with vegetables in it just as long as there is more quinoa than vegetables and everything is cut fairly small. Or use plain quinoa and add your own seasonings to make a burger that’s completely your own.
Because I find most veggie burgers are carbs on top of carbs I don’t usually eat them on a bun. Although this one isn’t quite as bad as the quinoa is high in protein along with the chickpeas, plus the egg holding it all together is a great protein source(and super fresh from our local egg supplier :D) and the breadcrumbs were whole wheat from my homemade bread. So really nothing to feel bad about.
I did however serve this beside some greens with just some ketchup on top of my burger. The greens came from my garden and I could tell. I didn’t even need any kind of dressing, I just took a bite of burger and a bite of greens. Yum!
Just as a side story, we were out in our garden last night and my son went over to the greens, pulled out a handful and began to munch away. Even my daughter got in on it and they were wandering around the yard at 8 o’clock munching on lettuce and saying “yummy salad!” What strange kids 😀 But I’ll admit I had a leaf or two too. Can’t beat lettuce that’s that fresh.
Quinoa Chickpea Burgers
- 2 cups Quinoa Chickpea Pilaf or 2 C of your favorite quinoa dish with or without beans and other veggies
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 cup breadcrumbs and more as needed to make a spoonable "batter" that holds its shape but isn't dry enough to form with your hands
- Mix everything in a medium sized bowl and let sit for 5-10 minutes to let the breadcrumbs absorb some of the moisture. You can even mix this in the morning and cover the bowl in the fridge until later. Once ready, spritz a skillet with oil and heat over medium. I found my batter was too sloppy to form with my hands so I dropped large spoonfuls onto my pan and spread out into a round shape with my my spoon which worked perfectly, and they held together great. The burgers should be no thicker than 3/4". Cook over medium(or slightly lower) heat until the bottom is golden then gently flip the burger over and cook the other side until golden. Serve hot on a bun with your favorite condiments or on a bed of greens.