Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty quinoa and mozzarella veggie burgers with sun-dried tomatoes and sriracha heat. Filling and flavorful, these work well for lunch or dinner served on a bun with your favorite toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes (chopped)
- 1 1/2 eggs (I usually beat a whole egg, then half it)
- 3 tablespoons flour (you can use coconut flour for GF)
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha (optional)
- 2 tablespoons oil
- 1 cup uncooked quinoa
- 2 cups vegetable broth
At a glance
PER SERVING · TIME 26M
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
- 761mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 162mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.