Quinoa Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa and chickpea patties bound with eggs and cheese, flavored with herbs and sun-dried tomatoes. Served on buns with fresh toppings, these hearty veggie burgers are flavorful and substantial enough for a main meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup uncooked quinoa
- 1/3 cup chopped sun-dried tomatoes (not olive oil packed)
- 1 (15-ounce) can reduced-sodium chickpeas (rinsed and drained)
- 1 cup old-fashioned rolled oats
- 2 cloves garlic (roughly chopped)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1/4 cup crumbled feta cheese (plus additional for serving)
- 1 tablespoon minced fresh parsley
- 1 tablespoon finely chopped fresh basil
- extra-virgin olive oil (for cooking the burgers)
- Whole wheat buns (for serving)
- 1 cup cherry tomatoes (quartered)
- 1/4 cup pitted Kalamata olives (diced)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon red wine vinegar or lemon juice
At a glance
PER SERVING · TIME 45M
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
- 25m
- Sodium
- 856mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 219mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 856MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.