The burgers are delicate when they are hot, so make sure they have a nice golden crust before turning them. They solidify and get very sturdy once they are cooled in the refrigerator, and become softer again once they get very hot again. Basically, I think it is due to the cheese (or un-cheese) which helps bind them together melting and then solidifying.

They are great on corn tortillas, would be delicious in a gluten-free hamburger bun, and were completely lovely as a breakfast “burger” served with a side of hash browns. This recipe was just something I threw together on a whim, but it was such a success that I can see it going on our regular menu rotation. A great way to use leftover quinoa!

After this recipe was such a hit in our household, I did a search for other gluten-free quinoa burger recipes:
Renee’s Sweet Potato, Quinoa, Bean Burger Recipe
GF Made Easy Black Bean Quinoa Burger Recipe
Gluten-free Cat’s Quinoa Burger Recipe
Gluten-free Dish’s Quinoa Black Bean Burgers
Gluten-free for Good’s Sweet Potato Quinoa Burger Recipe

Here’s an earlier Book of Yum recipe for veggie burgers:
Sweet Potato Black Bean Vegetarian Burger Recipe

Just want to buy one? Read my article reviewing the gluten-free veggie Burger options

Shared with Slightly Indulgent Tuesday and Gluten-free Wednesdays

Why is it that Baby Yum always steals my food in the middle of a photo session? I had to chase her around the kitchen in circles to get this quinoa burger back. Silly Baby, all she has to do is ask and I’ll give her some!


Breaking Gluten-free News: Speaking of burgers and sandwiches, did you hear that Subway is testing a gluten-free bun option in their Texas stores? Reportedly the bun is manufactured off-site in a gluten-free facility, comes in a sealed plastic bag and they use a single-use knife to cut the bun. Despite efforts to train staff in cross-contamination issues, I’m skeptical that they will be able to provide a truly gluten-free product. The condiments and any sandwich fillings will surely be contaminated, don’t you think? Besides, the bread smell alone in that place makes me feel queasy, personally. Nevertheless, at least another mainstream corporation is thinking about catering to gluten-free customers, which can only be a good thing. I just hope they don’t end up causing more harm than good by doing it improperly.

Gluten-free Vegetarian Quinoa Bean Burgers with Vegan Option Main Course  Alternative Grains  American

Ingredients 4 cups cooked quinoa (about 1 cup uncooked, simmered with 2 cups water) 1 can drained, rinsed black beans 1/2 can organic stewed tomatoes, drained (I used muir glen with green chilies) 1 egg OR for vegan, 1 flax seed “egg”* blended or food processed 1/2 cup roasted frozen corn (Trader Joe’s, or regular un-roasted) 4 scallions or green onion, minced 1/4 cup sorghum flour (or your favorite gluten-free whole grain flour) 2 cups monterey jack cheese OR for vegan, daiya mozzarella small handful fresh cilantro, diced olive oil or your favorite oil Directions Prepare a large baking sheet with a layer of parchment paper, if you have the latter. The paper is optional but makes life easier. Preheat oven to 350F. Combine quinoa, beans, and tomato in a medium-large bowl. Stir with your hands or a large spoon, mashing the beans a little if possible. Create a well in the mixture for the egg or flax “egg” and use a fork to whisk whites into the yolk. Fold the egg or flax “egg” into the mixture and combine thoroughly. Microwave briefly or cook your corn so it is no longer frozen and stir into your mixture along with the minced green onion. Sprinkle with half of your flour and fold in. Add your second half of the flour and combine. Sprinkle with cheese or un-cheese and mix it so it is evenly distributed throughout. Add cilantro, fold together one final time. See if you can create a patty with the mixture. If it is too wet, add a little more flour. On medium-high, heat enough oil in a nonstick or well-seasoned cast iron pan to cover the bottom of the pan. Carefully add enough medium-size patties, one at a time, to cover the bottom of the pan and not have them touching each other. I had two full batches. Fry until each patty has a golden-brown crust on the bottom and then carefully turn over. Cook second side until golden brown. Carefully remove first batch to your baking sheet and put in oven. Let bake while you make the second batch in your skillet, about 15 to 20 minutes. Serve while the second batch is in the oven, if you like. Enjoy! Notes We served these on tortillas with lettuce, red pepper pico de gallo, and avocado dressing. DH LOVED them, and I did too. Yum! *Flax egg= 1 tbsp ground flax seed + 3 tbsp water, blended or food processed

Rating:  10 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1535 Added:  January 19, 2011 Last Modified:  January 21, 2011

Pepper Pico De Gallo Sauces & Condiments  Vegetables  Mexican

Ingredients 1 roma tomato (organic preferred) 1/4 of a red or yellow pepper OR handful of mini peppers 1 or 2 green onions dash of fresh lime or lemon juice 1 tablespoon fresh cilantro (or less, to taste) salt to taste dash of pepper or California pepper Directions Mince your roma tomato and discard the watery pulp. Put the nice minced pieces in a small bowl. Mince your red or yellow pepper OR your mini peppers- I got a big bag of adorable mini yellow and red peppers from Costco in a bid to get Baby Yum eating more veggies and have been putting them in everything. Mix peppers into the bowl with tomato and sprinkle with salt. Mince your green onions and add them to the party. You can use less or more, to taste. Use more if you will be eating the pico de gallo soon, and use less if you are going to let it sit overnight or for at least a half hour. It becomes even more delicious the next day, and flavors of raw ingredients mellow. Squeeze a bit of juice from a fresh lime or lemon on top of the mixture and mix together. Finely mince your cilantro and add to the bowl. Season with salt and pepper and fold ingredients together. Let it sit. Refrigerate in a sealed container if you are going to leave it longer than half an hour or overnight. Use on something delicious.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1536 Added:  January 21, 2011 Last Modified:  January 21, 2011

Avocado Dressing Recipe Sauces & Condiments  American  Mexican

Ingredients 1/4 avocado, mashed Equal amounts of mayonnaise (Vegan mayonnaise would make recipe vegan!) 1 small amount of scallion, minced into tiny tiny pieces Pinch of lemon or lime juice white pepper if desired (I didn’t Directions Combine ingredients and mix thoroughly. Serve on something tasty, preferably with my pepper pico de gallo. Notes The DH LOVED this. You can double or triple the recipe. I didn’t have very much avocado, so I made a small batch.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1537 Added:  January 21, 2011 Last Modified:  January 21, 2011

Once Ali threw down the challenge, I started thinking about what dishes would be good in a tiffin. Lately I’ve been eating more quinoa than rice, and so a quinoa dish was a given. I could have packed my favorite quinoa masala recipe, but this time I thought I’d make a more basic recipe that would be the base note for the meal, rather than the star component. I riffed on a favorite rice cooker recipe, adding more spices and peas for fun. Lately I’ve been reveling in the fresh offerings at the Farmer’s Market, and I’ve got a serious crush on baby zucchini and zucchini blossoms. I decided to make a highly seasoned and decadent (but still healthy!) baby zucchini and baby pattypan dry curry that would travel well and complement the quinoa pilaf. And then, influenced by Japanese bento where a high-protein fried treat accompanies rice and vegetables, I decided to end on a slightly decadent note with a pakora (chickpea flour fritter) zucchini blossom. It tastes lovely hot, cold, with ketchup or simply kissed with salt, and marvelously blends the fresh flavor of the blossom with hearty, savory chickpea batter.

And so, a healthy Indian vegetarian (and vegan) lunch menu was born. Baby Yum is too little for such lunchbox menus as yet, but I think you’re never too old to treat your adult self with a healthy and delicious lunch, whether it be in a paper (or eco-reusable) bag, tiffin, or bento box. And when Baby Yum is old enough for school, I hope she’ll enjoy eating this type of International, vegetarian feasts as much as I will enjoy making them for her.

Here is Ali’s roundup of gluten-free lunch ideas

I also entered this post in Slightly Indulgent Tuesdays

More International Lunches from the Book of Yum:
Vegetarian Bento with Burdock and Lotus Root and Inari Zushi
Fusion Tiffin with Thai Lemongrass Corn and Quesadillas
Spinach Sesame Onigiri (Japanese Rice Ball) for Bento
Assorted Avocado Fusion Onigiri recipes for Bento

Looking for more inspiration for your Bento or Tiffin Box? Here are some of my favorite sites which have recipes that can be adapted to be gluten-free:
Just Bento (Japanese recipes)
Just Hungry (Japanese recipes)
Maki of Just Bento and Just Hungry’s Cookbook:
The Just Bento Cookbook: Everyday Lunches To Go
Cooking Cute (Japanese recipes)
The Cooking Cute cookbook:
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
Lunch in a Box (no longer being updated)
Week of Menus (How about a Korean recipe bento?)
Hapa Bento (Japanese cuisine)

Indian Baby Zucchini, pattypan squash, and tomato dry curry recipe Side Dish  Vegetables  Indian

Ingredients 1/2 lb baby zucchini 1/2 lb baby pattypan squash 2 small tomatoes or one medium tomato, cubed and dusted with salt 2 tbsp. of olive or canola oil, divided 1 1/2 tbsp. ground coriander 1/2 tsp ground cumin 1/4 tsp. ancho or cayenne chili pepper (or paprika for kids) 1/2 tsp garam masala 1/2 tsp turmeric 1/4 tsp salt Directions Clean zucchini and pattypan squash and towel dry. Cut Baby zucchini in half lengthwise, and cut pattypan squash in half horizontally so that you have two circlets, one having a pumpkin-like stem and os one not. Heat 1 tbsp. of oil in a large nonstick pan on medium high and then add your baby zucchini so that you have one layer in the pan. You may have to do this in batches. Let it brown for a minute or so and then lower the heat. Let brown for 8 minutes, turning halfway through to get even browning. Remove zucchini from pan and reserve. Heat the remaining oil on medium high again and put a single layer of your pattypan squash in the pan. After a minute or so, lower heat and brown for 5-6 minutes. Turn halfway through or as soon as the bottom layer is brown and brown the other side. Add the zucchini back into the pan and add your spices, mixing thoroughly. Let the spices heat up and brown slightly. Add the cubed tomatoes and mix again. Let the tomatoes cook down slightly and then take off burner. Taste and season with additional salt if needed. Serve! Notes *vegetables can be replaced with Okra if desired.

Rating:  8 Original Source:  Adapted from a recipe for Okra Supreme from The Best of Lord Krishna’s cuisine cookbook, but changed to be a new recipe. Please do not replicate. Recipe ID:  1521 Added:  September 27, 2010 Last Modified:  September 27, 2010

zucchini blossom pakora fritter recipe Side Dish  Vegetables  Indian

Ingredients Batter: 1 cup chickpea flour pinch baking soda 1/2 tsp cayenne pepper (or 1/4 tsp paprika, 1/4 tsp chipotle pepper) 1 tsp roasted ground cumin 1/2 tsp salt 3/4 cup water canola oil for deep frying 1 farmer’s market package of zucchini squash blossoms salt for taste Directions Combine pakora batter ingredients in a small bowl. Pour enough canola oil in a small, deep pan for deep frying. Heat on high until hot but before reaching smoking point. If oil is too hot, fritters will burn. If not hot enough, the fritters will absorb too much oil. Oil is ready when a drop of batter rises to the surface immediately and sizzles. Lower heat to medium high to keep at correct temperature. Dip your squash blossoms into the batter, coating all sides evenly. Drop them into hot oil, turning frequently so that the blossom browns evenly. Remove fritters from oil with tongs or metal strainer and set on rack to drain. You can reheat them later in the oven on 375 and they will taste hot and fresh! Sprinkle lightly with salt if desired. Notes Good with ketchup, chutney, or even plain! *this photo is of whole baby zucchini and blossom from my first experiment with this recipe. However, I found it better to just batter and fry the blossom separately, and those are the versions pictured in the tiffin photos!

Rating:  9 Original Source:  Pakora batter based on the Bombay Cafe, variation my own. Please do not replicate without permission. Recipe ID:  1522 Added:  September 27, 2010 Last Modified:  September 27, 2010

Special Indian Quinoa Recipe Side Dish  Alternative Grains  Indian

Ingredients 5 tsp sesame oil 1 1/2 tsp black mustard seeds 1 1/2 tsp cumin seeds 2 cups quinoa, rinsed and drained 1/2 – 1 cup green peas 3 1/2 cups water 3 tsp fresh lime juice 1/2 tsp. turmeric 1/2-1 tsp sea salt Directions Heat sesame oil in your rice cooker and then add your black mustard seeds and cumin. Heat until seeds pop and then add your quinoa. Heat the rice cooker again (by pressing cook), stir the quinoa, and let it cook a few minutes. Open rice cooker and add your peas, water, lime juice, turmeric, and salt. Stir. Start your rice cooker cycle again and let cook. Can keep warm in the rice cooker for a bit or serve immediately. Enjoy!

Rating:  7 Original Source:  Inspired by an old recipe for rice but radically altered to be my own. Please do not replicate without permission. Recipe ID:  1523 Added:  September 27, 2010 Last Modified:  September 27, 2010

This post is an entry for Gluten-free Wednesdays and Meatless Mondays

*Adopt a Gluten-free Blogger Sign-up Post should be up by Sunday. I’d post it Saturday, but we are buying a HOUSE so will be very busy!*

Gluten Free Vegan Indian Quinoa Vegetable Pulao Recipe Main Course  Alternative Grains  Indian

Ingredients 1 cup raw quinoa rice, cooked in rice cooker with 2 cups water 3 tablespoons of canola and/or mustard oil 2 teaspoon cumin seeds, divided 1 medium size diced potato, sweet potato, jicama, or rutabaga (or leave out) 1 large carrot, cut into a large dice 1 cup chopped cauliflower florets 1 cup frozen green peas 2 tsp- 1 tbsp. thin slices of semi-spicy chilies 1 tablespoon chopped ginger 1 teaspoon salt 1-2 tablespoon oil 2 bay leaves 1/2 cinnamon stick 2 cloves 1 teaspoon salt 1/2 tsp. turmeric 1/2 fresh lemon or lime 1 medium tomato, chopped and sprinkled with salt (optional) fresh cilantro, for garnish Directions Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro. Serve with a delish dal!

Rating:  9 Original Source:  Inspired by the amazing Manjula’s rice veg pulao recipe, but adapted for quinoa and to suit our household. Recipe ID:  1518 Added:  September 13, 2010 Last Modified:  September 16, 2010

For more creative “Japanese” takes on quinoa, try my Quinoa Sushi Roll Recipe

Still looking for the perfect, gluten and soy-free quinoa recipe? Try these.
Quinoa Tahini Mint Salad Recipe
Japanese Inspired Quinoa Recipe
Crockpot Quinoa Recipe
Black Bean and Quinoa Chili Recipe
Mediterranean Quinoa Salad
Red Quinoa with Butternut Squash Recipe
Lime Quinoa Salad with Mint Recipe
Quinoa with Summer Vegetables Recipe
Quinoa Stuffed Portobello Mushroom Recipe
Quinoa Salad with Yellow Tomatoes Recipe
Quinoa Black Bean and Butternut Squash Recipe
Lemon Quinoa Salad Recipe
Big Bowl of Quinoa Recipe
Italian Quinoa Salad Recipe
San Antonio Quinoa Recipe
Quinoa Parsley and Pepper Salad Recipe

*I use Coconut Secret for my soy-free gluten-free un-soy sauce.

Quinoa Avocado Sesame Chirashi Salad Recipe Main Course  Alternative Grains  Japanese

Ingredients Serving of Cooked Quinoa 1/2 fresh avocado, cubed Black sesame seeds Dressing: 1/2 tsp sesame oil 1 tsp. agave or simple syrup 2 tsp. coconut amino un-soy sauce (or, if soy is ok, a wheat free tamari like San-J Low sodium) 2 tbsp. vinegar (you can use rice, red or white wine) 3 tbsp. canola oil Directions Put your cooked quinoa in a bowl and top with avocado to taste. Sprinkle with sesame seeds. Whisk dressing ingredients together in a small bowl. Drizzle dressing over quinoa. Enjoy!

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1509 Added:  July 25, 2010 Last Modified:  July 27, 2010

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe Main Course  Salad  Alternative Grains  American

Ingredients 1 cup quinoa 2 cups vegetable broth tahini sauce: 2 tbsp. tahini 1 tbsp. olive oil 3 tbsp. water juice from one lemon 2 tsp. agave nectar 2 green onions, diced freshly ground pepper zest from one lemon 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1 large carrot, cut into matchsticks 1 heirloom tomato, sliced, de-seeded and lightly salted, cubed 1/2 sweet red pepper, diced 1/4 avocado, cubed lemon olive oil, to drizzle, optional sesame seeds salt to taste Directions Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt. Notes Good the next day as well!

Rating:  9 Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks! Recipe ID:  1456 Added:  September 16, 2009 Last Modified:  September 17, 2009

If you’re not in the mood for the crunchy goodness of MY monster quinoa cookie, you can try Shauna’s cookie, or Brendon’s brown rice flour based peanut butter cookie at Something in Season.

*note: if you don’t want to bother with all these flours, you could try Bette Hagman’s gourmet blend or using straight brown rice flour. Tell me about your experiments!

Gluten Free Quinoa Peanut Butter Cookie Recipe Dessert  Alternative Grains  American

Ingredients Group 1: 1/3 cup Brown Rice Flour 1/3 cup Sorghum Flour 1/3 cup cornstarch 1 cup quinoa flakes 1 tsp baking powder 1/2 tsp salt Group 2: 3/8 cup canola oil 3/8 cups peanut butter 1/2 cup sugar 1/2 cup brown sugar 1/4 cup vanilla rice milk 1 tsp vanilla extract Directions Preheat oven to 350 F and spray one cookie sheet with nonstick cooking spray. Combine dry ingredients (group 1) thoroughly in one medium bowl and mix wet ingredients (group 2) in one large bowl. Add the dry ingredients to the large bowl and mix to form dough. To make monster cookies, fill 1/3 cup measuring cup with dough, roll it into a ball and then flatten on cookie sheet. To make normal cookies, use 1-2 tablespoon balls of dough. Bake monster cookies for 12-15 minutes or until they seem to be dry and slightly golden. Let cool on cookie sheet for at least 10 minutes or they will fall apart when you try to take them off the sheet. The normal cookies bake for 8-10 minutes and should probably cool on the sheet for at least 5 minutes before removal. In both cases use a good metal spatula to get the cookies off the sheet. Enjoy! Notes Makes 6 monster cookies, or you can double the recipe for 12.

Rating:  6 Original Source:  HEAVILY Modified from Vegan with a Vengence to be Gluten Free Recipe ID:  1097 Added:  July 12, 2007 Last Modified:  July 12, 2007