Quinoa-White Bean-Spinach Burgers

Re-Booters rejoice! Here is a great new recipe that will hopefully satisfy any burger junkies. OK, let's be honest. If you are a real burger fiend this recipe probably won't satisfy your craving at all, but I still think you will like it. It's loaded with flavor and plant based protein. I'm eating mine atop salad with avocados tonight, but feel free to serve with a Gluten Free burger bun during week 1 of the Re-Boot. Just remember to keep refined bread products (gluten-free or otherwise) to no more than 2-3 x per week. Another reason to make this recipe: you can make the patties in advance and store them in the fridge for up to 3 days. Love that!

Quinoa-White Bean-Spinach Cakes

serves 8

Ingredients:

1/2 cup quinoa uncooked (i used both black and white)

1 cup water

1 tsp garlic powder

1 tsp dried thyme

1/4 tsp salt

1-15oz can Great Northern white beans, drained, mashed to "chunky baby food"

3 scallions diced thin

2 cloves garlic

juice of 1/2 lemon

1/2 tsp salt

1/2 tsp ground black pepper

1 cup frozen spinach, thawed

1-1/4 cup GF oats, ground to bread crumb consistency

1/3 cup ground flax seed

1/3 cup almond or cashew flour (or gluten-free flour of choice)

1 egg

pinch of cayenne pepper

Directions:

In a medium saucepan, combine first 5 ingredients. Bring to a boil, cover and simmer over low for about 15-20 mins.

Meanwhile, Combine mashed beans, scallions, garlic, lemon juice, salt, black pepper, spinach, oatmeal, flax meal. nut flour, egg and cayenne. Add cooled quinoa. Stir well. Let sit for 15 minutes. If needed, add more ground flax or ground oats if too sticky. It will be sticky but should hold its form. Form into 8 patties and pan fry for about 4 minutes per side.