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1-1/2 cups water (or vegetable broth)
Bring salted water to a boil. Add quinoa and stir. Simmer, covered until all liquid is absorbed, about 20 minutes. Let stand 5 minutes. Cool. Add egg.
Sauté onions, peppers, and garlic in 2 tbsp. olive oil until softened and lightly browned. Add to quinoa mixture along with salt, pepper, and your favorite herbs, fresh or dried.
Form mixture into patties and sauté in remaining oil until browned on both sides.
Serving ideas: Serve in a Passover Roll (click here for recipes) along with salsa, guacamole, lettuce, tomato, or as an entree with vegetable and home made fries.
Poster's Notes:
I played around with quinoa this year and have discovered a recipe whose texture is different from the traditional one.
I've got to say that this burger is excellent, tastes a great deal like a veggie burger, and does not contain any potato or matzo product. I am happy to report that they loved them, as did my Seder guests. These would be good to prepare any time of the year. See what you think.
Posted by Risé Routenberg
Nutritional Info Per Serving: N/A
1 cup quinoa, rinsed well
1 large egg, beaten
4 to 5 tbsp. olive oil, divided
1/4 cup onions, chopped
1/4 cup red and green peppers, chopped
2 cloves garlic, minced
Salt
Pepper
Herbs, to taste
A few years ago I started making quinoa dishes for Passover for my two vegetarian daughters. Last year they both told me that they really didn't care for the texture of quinoa anymore. I was disappointed to hear that, since it is a better protein source for them than most other nondairy vegetarian dishes for the holiday.