Hybrid Quinoa Burgers

• 1- 1/2 cup Vegetable Broth
• 1 cup Raw Sprouted Quinoa
• 2 teaspoons Olive Oil
• 2 cloves Garlic, Pressed And Minced
• 1 whole Small Yellow Onion, Chopped
• 1/4 teaspoons Fennel Seed (optional)
• 1/2 whole Yellow Squash, Chopped
• 1 cup Baby Arugula Leaves
• 1 cup Baby Spinach Leaves
• 1- 1/2 cup Cooked Garbanzo Beans (or One Can, Drained And Rinsed)
• 2 Tablespoons Pine Nuts
• 1/2 cups Corn Kernels
• 1/4 teaspoons Salt
• 1/4 teaspoons Fresh Ground Black Pepper

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Bring vegetable broth to a boil in a saucepan.
3. Stir in quinoa.
4. Cover and cook for about 15 minutes, or until all broth has been absorbed.
5. Set aside.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add garlic, onion and fennel seed.
8. Saute until fragrant, about 3 minutes.
9. Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.
10. Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor.
11. Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed.
12. Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.
13. Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet).
14. Place onto the parchment paper-lined baking sheet and form into a patty, about 1/3 inch thick.
15. Repeat with remaining mixture.
16. Bake one sheet at a time on the lower rack for 20 minutes.
17. Remove and gently flip patties with a thin metal spatula.
18. Bake for additional 10 minutes.
19. Remove and allow to cool for 3 minutes prior to serving.
20. Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).
21. Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber

vegetable broth, quinoa, olive oil, garlic, yellow onion, fennel, arugula, garbanzo beans, nuts, kernels, salt, fresh ground black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/hybrid-quinoa-burgers/ (may not work)