Quinoa Burgers

• 34 cup water
• 12 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 14 cup plain dried breadcrumbs
• 1 large egg, lightly beaten (I use 2 egg whites)
• 1 tablespoon ground cumin
• coarse salt
• ground pepper
• 2 tablespoons olive oil
• 12 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pita bread (each 6 inches)
• 12 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low.
2. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
3. In a food processor, pulse carrot until finely chopped.
4. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoons salt and 1/4 tsp pepper; pulse until combined but still slightly chunky.
5. Form mixture into four 3/4 inch patties (dip hands in water to prevent sticking).
6. If too soft, refrigerate 10 minutes to firm.
7. In a large nonstick skillet, heat oil over medium heat; cook burgers until browned and cooked through, 8-10 minutes per side.
8. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions ; season with salt and pepper.
9. Serve burgers in pita topped with cucumber and yogurt sauce.
10. If you want to double the recipe, I suggest you make two batches as my food processor was overwhelmed when I doubled the recipe.

water, quinoa, carrot, scallions, beans, breadcrumbs, egg, ground cumin, salt, ground pepper, olive oil, yogurt, lemon juice, pita bread, cucumber

Taken from www.food.com/recipe/quinoa-burgers-458885 (may not work)