Ingredients
1 cup water
1/2 cup quinoa
1 tablespoon olive oil
1 cup diced onions
2 cups chopped cremini mushrooms
1 teaspoon minced garlic
3/4 teaspoon dried marjoram
1/4 dried oregano
1 large egg
2/3 cup shredded, aged cheddar cheese or shredded Parmesan
1/2 cup toasted pecans, finely chopped
1/3 cup quick-cooking rolled oats
1 tablespoon sodium-reduced Tamari
Directions:
Pre-heat oven to 350 F. Lightly grease a baking sheet or line with parchment paper.
Combine the water and quinoa in a medium sauce pan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. remove from the heat and let sit, covered for 10 minutes. Fluff with a fork and set aside to cool.
Heat the oil in a large saucepan over medium heat. Add the onions and cook for about 5 minutes or until the onions start to become soft and transparent. Add the mushrooms, garlic, marjoram and oregano; cook for another 5 minutes or until the mushroom s are tender. Set aside to cool.
In a medium bowl, beat the egg. Add the quinoa, mushroom mixtures, cheese, pecans, oats and tamari. Scoop 1/2 portions onto the baking sheet and shape into 8 or 9 patties 1 inch thick. Bake for 27 to 30 minutes, until slightly browned and crispy. Flip them over half way through. Serve with your favorite garnishes.
Makes 8 servings.
Per serving:
150 calories, 9g fat, 7g protein, 13g carbohydrates, 2g fiber, 2g sugar, 25mg cholesterol, 130mg sodium
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