Valleybrink Road | Recipes | Quinoa and Zucchini Burgers | Serves 4 1 1/2 cups cooked quinoa 1 medium zucchini, grated 1 cup chopped mint 2 eggs, lightly beaten 1 cup gluten free flour (you can totally use regular flour if you want) sea salt freshly ground black pepper Optional Toppings: A.

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Quinoa and Zucchini Burgers
Steps
1
2
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Description

Tonight, I adapted Donna Hay's Quinoa and Zucchini Burger recipe to make it work for my clean eating. The dish comes together in no time and is a great meal to make for the entire family. Delicious!

Get Started
Step 1

In a large mixing bowl, combine the quinoa, zucchini, mint, eggs, flour, salt and black pepper.

Next Step
2
Step 2

Flour your hands and gently form the mixture into 4-5 patties about 1/2" thick. Heat a couple of tablespoons of olive oil in a cast iron or nonstick skillet and cook the patties on medium heat. Cook for 3-4 minutes on each side or until the patties are golden in color.

Next Step
3
Step 3

I served mine with tomato vinaigrette, some smashed avocado, and lettuce. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 4

  • 1 1/2 cups cooked quinoa
  • 1 medium zucchini, grated
  • 1 cup chopped mint
  • 2 eggs, lightly beaten
  • 1 cup gluten free flour (you can totally use regular flour if you want)
  • sea salt
  • freshly ground black pepper
  • Optional Toppings: Avocado, Onions, Lettuce, Tomato Vinaigrette

Click for Tomato Vinaigrette Recipe