INGREDIENTS:
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2 cups water
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1 cup Superu Quinoa
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2 cups fresh baby spinach, sliced
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1 cup grape tomatoes, halved
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1 medium cucumber, seeded and chopped
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1 medium sweet orange pepper, chopped
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1 medium sweet yellow pepper, chopped
Dressing:
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3 tablespoons lime juice
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2 tablespoons olive oil
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4 teaspoons honey
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Salt and pepper
DIRECTIONS:
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In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minuts or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
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Stir spinach, tomatoes, cucumber and peppers into quinoa.
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In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat.
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Refrigerate until serving.
INGREDIENTS:
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1 cup Superu Quinoa
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2 cups vegetable broth
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3/4 cup mozzarella shredded cheese
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2 sun-dried tomatoes, chopped
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1 1/2 eggs
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3 tablespoons flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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4 tablespoons olive oil
DIRECTIONS:
Cooking Quinoa:
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Wash the quinoa rigorously with water.
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In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
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Add the broth to the pan. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
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When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers:
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Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
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Divide into 4 burgers.
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Heat the oil in a large pan over medium-high heat.
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Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
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Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil.
