RECIPE: Sun Dried Tomato and Quinoa Veggie Burgers

 Sometimes, you just want a BURGER. But, other times you just a need a protein-acious, patty that will satisfy but keep you in the health zone.  Veggie patties are a stupendous way to start or finish your day. Sure you can buy the over-priced, bland, wheat-filled, hockey puck veggie burgers. Or you can make these lil ladies! Eat as a patty, pair with eggs, crumble over a salad or dunk in your soup!

Quinoa Veggie Burgers

Makes approximately 8-10 patties.

Preheat oven to 375

In a medium-sized mixing bowl combine:

1 cup quinoa (cooked: boil 2 cups water, 1 cup quinoa until water is gone ~ 10 minutes, add a bouillon cube for flavor)

1 egg (farm fresh, hormone and cage free of course!)

4 oz tofu (squeeze it to crumble it in)

1/4 cup shaved/grated or finely chopped red onion

1/4 cup chopped sun-dried tomato

1/4 cup arugula chopped (just grab a handful and chop)

1/2 cup Red Mill flour (not processed)

1 Tbsp olive oil

1 tsp thyme

2 dashes sea salt

2 dashes ground pepper

On an olive oil greased pan, scoop palm-sized amount of ‘batter’ and gently flatten each one.

Bake for 15-20 minutes.

Eat right away or store in fridge with wax paper between patties. Pop them in the toaster over on 350 for ~ 3 minutes to reheat all week. Taste great atop a salad with dressing, by themselves, or with mustard, ketchup and onion!