Quinoa Burgers

2 rounded cups cooked quinoa (*see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 Tablespoons all purpose flour
2 green onions, chopped including white parts
1/2 teaspoon sugar or Splenda
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder or 1-2 cloves minced
Coconut oil for frying; olive oil may be used as well

*To cook quinoa for the above recipe:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.
Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.



In a large bowl combine 2 rounded cups cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper cumin, salt and garlic powder.

(To help make sure they stay in patty form and don't fall apart I cook them slowly on med-low so they have time to set up without burning.  Makes them easier to flip too!) Heat a frying pan and a couple teaspoons of oil over medium-low heat (I use more oil to actually fry them).  Mixture will be slightly sticky, so using a 1/3 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.  Makes approx. 8-10 burgers.

Serve with Tzatziki:

3/4 C. thick plain Greek-style yogurt (or drain plain reg. yogurt very well)
3 Tble. sour cream
1/2 cucumber, peeled, seeded & grated-squeeze off excess water
1/4 tea. garlic powder or 1 clove garlic minced
1/2 tea. sugar
1 tea. dried or 2 Tble. fresh dill weed
1 tea. or less Kosher salt, to taste  
Black pepper to taste

Combine and chill.  This is best if made a couple of hours in advance.