Jessica in the Kitchen · by Jessica Hylton★ 5.0 (11)
Quinoa Burgers (30 Minutes & Vegan)
NUTRITION · PER SERVING26M COOK
CAL 20%·PRO 20%
CARBS 50G51% OF CAL
6G FIBER0G ADDED2G INTRINSIC41G OTHER2G TOTAL SUGAR
FAT 17G40% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa patties with sun-dried tomatoes and mozzarella, cooked in under 30 minutes. A plant-based burger that satisfies both vegans and meat-eaters.
mainamericansandwichbeansgluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa
- 2 cups vegetable broth
- ½ teaspoon sea salt
- 1 cup cooked quinoa
- ¾ cup vegan mozzarella shredded cheese
- 2 sun-dried tomatoes (chopped)
- 2 flax eggs ((2 tablespoons of flax meal + 6 tablespoons of water mixed together for 15 minutes))
- 3 tablespoons flour (you can use coconut flour for GF)
- 1 tablespoon chopped scallion/green onions
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon sriracha (optional)
- 2 tablespoons oil
At a glance
PER SERVING · TIME 26M
CAL 20%·PRO 20%
CARBS 50G51% OF CAL
6G FIBER0G ADDED2G INTRINSIC41G OTHER2G TOTAL SUGAR
FAT 17G40% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 753mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.