- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken stock
- 1 cup cooked chickpeas
- 1/2 cup freshly grated provolone cheese
- 1/4 cup panko bread crumbs
- 1/2 cup chopped carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 large egg + 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 12 whole wheat English muffins
- 2 avocados, sliced for topping
- 1/2 cup chipotle mayo, for topping
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. When quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool.
Add in beaten egg and egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado and chipotle mayo.
Source: How Sweet Eats