Quinoa Burger

— by Viviana Gonz├ílez De Marco-Schapiro

Quinoa is a rich food, containing all eight amino acids essential for humans. For the same reason, it is easy to digest. When cooked, quinoa has a nut-like flavor.

Roasted quinoa may be eaten as grains, added to a soup, cereals or pasta, ground into flour, boiled, or even fermented for beer. (Quinoa beer is a traditional drink of the Andes.) However, Quinoa also makes a great basis for a meatless summer burger.

Full recipe after the jump.
Qiunoa Burger


  • 1 cup quinoa
  • 3 cups water
  • 4 eggs, beaten
  • 1/3 cup Parmesan cheese
  • 3 scallions, chopped into cubes
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 cup steamed kale, chopped
  • 1 cup bread crumbs
  • 1 tablespoon olive oil


  1. Cook the quinoa in a medium saucepan over low heat. Use 1 cup quinoa for 3 cups of water.
  2. Once the quinoa is tender and has absorbed all of the water (about 20 minutes), cool it to room temperature.
  3. In a large bowl, mix the cooked quinoa, eggs, Parmesan cheese, chives, garlic, salt, steamed kale, and breadcrumbs.
  4. Let the mixture stand for a few minutes, and then knead the burgers to the desired shape and size.
  5. In a large skillet, over a medium-low flame, heat 1 tablespoon olive oil, and then cook half of the burgers. (Do not saturate the pan.)
  6. Leave the burgers on the fire for 7-10 minutes, until toasted on both sides.
  7. Remove the first group of burgers, and let them stand on a plate with paper towels, to absorb excess oil. Repeat the process with the next group.
  8. Serve hot.

Optional Toppings: avocado, cilantro, lime juice, green sauce or garlic oil.

Viviana González De Marco-Schapiro is the creator of La Cocina de Viviana, where she teaches Argentinian cooking.


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