Hello there!! Thanks for stopping by on this gloomy, dreary, freezing cold Tuesday. Bleh! Clearly my complaints about the weather yesterday have done nothing to improve it. Instead it is quite gray outside and there is a nasty wind that chills you to the bone. Brr!! I actually wore my light winter jacket and a scarf to work today and I was still chilly. Do I need to start wearing my UGGs on the walk to work already?? Hopefully it will be a while before I have to pull those out of the closet. I thought I was ready for cold weather but by that I really meant a slight breeze blowing colorful leaves around in the sunshine in a happy pumpkin patch haha. Not constant grey skies and cold misty rain 🙁 Oh well. More of an excuse to snuggle up and get cozy!
Because of this dreary weather, waking up for a workout in the morning has been harder than ever. I used to manage it fine last winter, so I’m not sure what my deal is right now. Either way, my workouts have been heading toward an afternoon trend lately and I’m ok with that. Right now sleep seems to have become my priority 😉
Anyway, I went to my first afternoon Body Pump class last week and I really liked the instructor. I know Body Pump can be customized to your own strength and capabilities, but for some reason I feel like the afternoon instructor pushes me out of my comfort zone more than the morning one does. I don’t know what it is about her teaching style, but I could barely get through her tricep routine. It was a great feeling!!
I will say the morning teacher has a more upbeat attitude and spunky music (which, at 6:00 a.m. is much appreciated) but I do like the afternoon teacher’s routine better. Does that ever happen to you guys?? If so, which do you prefer, attitude/spunk or workout difficulty?
Ok so this recipe is long awaited. I mean like, I-talked-about-it-two-weeks-ago-and-still-haven’t posted-it-yet long awaited. Forgive me? Anyway, if you were paying attention to my WIAW post from September 26th (let’s be honest, I don’t think anyone was paying that close attention), I alluded to these awesome quinoa veggie burgers that were inspired by this recipe. Made with quinoa, beans, and a bunch of tasty add-ins for flavor, these “burgers” are delicious and healthy. They will definitely become a regular staple in my meal rotation!
I started these burgers by cooking up some quinoa. I made sure to rinse the quinoa through a fine mesh sieve to wash off its bitter outer coating, then I cooked it according to the package directions. I needed about 2 cups of cooked quinoa for the burgers, but I wound up cooking a little extra to have for lunch the next day 😉 Great decision!
Into my food processor went about 1 cup of baby carrots (which I minced in the processor before everything else since they are a little tougher), 1/2 red onion,
1 medium-sized red bell pepper, 1 egg, and 1 can of beans, drained and rinsed. You could use any beans you have on hand for this recipe. I wanted to use black beans but was out 🙁 Boo. However I wound up using white cannellini beans and they worked out great!
By this point the quinoa was ready and I started folding the fluffy quinoa into the veggie mixture.
The original recipe suggested adding a little flour at this point if things looked a little too watery, but my mixture turned out fine. I popped it in the fridge for about 30 minutes to firm up a little bit and then it was time to get cooking!
I set a large nonstick skillet to medium-high heat and sprayed it with a little non-stick spray (just to be safe!). Then I used my favorite burger shaping method to form this quinoa veggie mixtures into burgers.
The secret? Use some plastic wrap and a peanut butter lid!
I simply cleaned off the lid to my peanut butter jar, lined the lid with plastic wrap, and used my hands to pack in the burger mixture. Then I removed the plastic wrap from the peanut butter lid and popped it onto the hot pan. So easy!
I also used this method to make extra burgers with the leftovers. This time, instead of tossing the plastic wrap after I placed my burgers on the pan, I used it to individually wrap my burgers.Then I placed them in one big Ziploc bag and popped them into the freezer.
I know I’m a nerd for getting excited about this, but come on!
I let my burgers cook for a few minutes on each side until everything started to get cooked through. I had to be careful when flipping these babies since they were pretty fragile (that’s why you need to put them in the fridge first!). Once they were browned on each side and firm to the touch, they were ready!
- 1 cup baby carrots
- ½ red onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 can beans, rinsed and drained (black would be best but I used cannellini)
- ¼ cup balsamic vinegar
- 1 large egg
- 1 tsp. minced garlic
- 2 tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 cups cooked quinoa
- A couple tablespoons of flour (depending on your mixture)
- Cook quinoa according to package directions. Set aside.
- Combine first ten ingredients (through pepper) in a large food processor.
- Process until you get a smooth, almost hummus-like mixture.
- Remove to a separate bowl and fold in quinoa. Add flour if mixture seems too wet.
- Refrigerate for at least 30 minutes.
- Mold into "burger" shapes (can use a peanut butter lid) and place onto a hot nonstick skillet sprayed with nonstick spray.
- Cook for a few minutes on each side, flipping carefully.
- When tops are brown and the burgers feel firm, remove from skillet.
- Serve on a whole wheat bun topped with salsa and melted mozzarella cheese.
So there you have it! My quinoa veggie burgers. These are definitely a new favorite of mine so please let me know if you try them out!
So tell me, what have you been cooking lately??