Roasted Butternut Squash Quinoa Veggie Burger Recipes

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QUINOA WITH ROASTED BUTTERNUT SQUASH



Quinoa with Roasted Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

  • Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
  • Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
  • Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

VEGGIE QUINOA BURGERS



Veggie Quinoa Burgers image

This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.

Provided by Becky

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 8

Number Of Ingredients 19

½ cup quinoa
1 cup water
2 teaspoons olive oil
4 carrots, peeled and minced
2 stalks celery, minced
½ red bell pepper, minced
1 onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 cups minced fresh mushrooms
1 (19 ounce) can kidney beans, rinsed and drained
½ bunch fresh dill, chopped
2 cups chopped fresh spinach
1 egg
½ cup dry bread crumbs
2 tablespoons sesame oil
4 slices shredded mozzarella cheese
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
  • Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
  • Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
  • Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
  • Brush the 1 tablespoon olive oil evenly both sides of each patty.
  • Arrange the patties into a large baking dish.
  • Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 31.1 g, Cholesterol 32.2 mg, Fat 10.7 g, Fiber 7.5 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 336.1 mg, Sugar 4.4 g

QUINOA VEGGIE BURGERS



Quinoa Veggie Burgers image

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

Provided by snowyval

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 8

Number Of Ingredients 17

¾ cup water
½ cup quinoa
1 carrot
1 (15 ounce) can garbanzo beans, drained and rinsed
6 small green onions, chopped
¼ cup whole wheat bread crumbs
1 egg, slightly beaten
1 clove garlic, minced
1 teaspoon ground cumin, or to taste
¼ cup peas
¼ cup corn kernels
2 tablespoons olive oil
½ cup plain yogurt
3 tablespoons tahini
1 lemon, juiced
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon hot Madras curry powder

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
  • Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
  • Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
  • Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 21.8 g, Cholesterol 24.2 mg, Fat 8.7 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 2 g

ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER



Roasted Butternut Squash-Quinoa Veggie Burger image

I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.

Provided by Diet It Up

Categories     Grains

Time 2h10m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 18

1 tablespoon honey
1 tablespoon unsalted butter, melted (or margarine)
1 pinch ground cinnamon
kosher salt & freshly ground black pepper
1 small butternut squash, halved and seeds removed
2 teaspoons olive oil
2 tablespoons olive oil
1/2 cup quinoa, well-rinsed
1 cup water
1/4 cup ground hazelnuts
1/2 cup whole wheat breadcrumbs, plus more if mixture is too wet
1 large egg, beaten
6 slices gruyere cheese
6 whole grain buns
6 leaves butter lettuce
6 slices tomatoes
caramelized shallot (Caramelized Shallots)
piquillo pepper ketchup (Piquillo Pepper Ketchup)

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil.
  • In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
  • Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
  • Roast until soft, about 40 minutes.
  • While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
  • Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
  • Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
  • Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
  • Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
  • Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).

QUINOA VEGGIE BURGER



Quinoa Veggie Burger image

These are by far the best veggie burgers I've found. I now have to quadruple the recipe, and several friends/neighbors buy them from me when I make a batch. I make them as thick as a regular burger, about 3/4" thick, not a thin patty. Leave out the cheese for a vegan version.

Provided by Sayvias Dad

Categories     Vegan

Time 1h

Yield 6 3/4, 6 serving(s)

Number Of Ingredients 15

1 cup water
1/2 cup red quinoa
1 tablespoon oil (of your choice)
1 cup onion, diced
2 cups mushrooms, finely chopped
1 garlic clove, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons cornstarch
1/2 cup whole pecans, toasted and finely chopped
1 tablespoon gluten-free soy sauce
2/3 cup gluten-free fat-free cheddar cheese
1/3 cup gluten-free quick-cooking rolled oats

Steps:

  • Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
  • To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once).
  • Sauté onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
  • In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop ½cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 190.2, Fat 10.3, SaturatedFat 1.2, Cholesterol 31, Sodium 210.5, Carbohydrate 20.5, Fiber 3, Sugar 2, Protein 5.5

ROASTED VEGETABLES WITH QUINOA



Roasted Vegetables with Quinoa image

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

3 cups diced butternut squash
2 cups trimmed and halved Brussels sprouts
2 tablespoons melted coconut or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon smoked paprika
1 clove garlic
2 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 cup cooked quinoa
2 1/2 cups baby spinach, divided

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.
  • Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.
  • In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
  • For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g

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