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Friday: Quinoa Burgers (makes 4-5 servings)

For a gluten free version, leave out the bread crumbs and Worcestershire sauce.


  • 2 cups cooked Quinta Quinoa
  • 1 cup of yellow lentils
  • 1/2 cup bread crumbs
  • 1/2 cup of frozen peas
  • 1 large egg lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup sharp cheddar cheese shredded
  • 3 tablespoons olive oil
  • ½ tsp Worcestershire sauce
  • 2 cups chopped red onion
  • 1 clove garlic
  • 1 teaspoon chipotle chile powder


  • Sauté the onions with salt and half of the olive oil until translucent.
  • Add the garlic and reduce the heat. Sauté until the onions are caramelized.
  • Add the chili powder and sauté two minutes.
  • Combine the remainder of the ingredients and form in to patties.
  • Heat the remainder of the oil over medium heat and sauté burgers 5 min per side. For larger batches, sauté just to brown and finish on a cookie sheet in the oven at 375 for 20 min.


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