Cooking these vegetarian quinoa burgers in a skillet give the edges a yummy unexpected crunch. Kids will really go for the melty cheese and ultra-mild spice.

Source: Parents Magazine


Credit: Katie Webster

Recipe Summary test

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Bring water and quinoa to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and maintain a gentle simmer, until all of the water is absorbed, and the quinoa is tender, 15 minutes. Remove from the heat and spread quinoa out on a plate to cool.

  • Heat 2 teaspoons canola oil in a large skillet over medium heat. Add the garlic and peppers and cook, stirring often until the peppers are soft, 3 to 5 minutes. Add cumin, chili and salt, and cook, stirring until fragrant, 30 seconds to 1 minute. Stir in lime juice, remove from the heat. Clean skillet.

  • Whisk egg and flour in a large bowl until no lumps remain. Add quinoa and pepper mixture, and stir well to combine.

  • Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Form the quinoa mixture into four equal patties and place in the skillet, and let cook until the bottom is set up, 3 to 5 minutes. Carefully flip each burger and gently press down to make a patty. Divide cheese over the patties, cover the skillet with a lid, reduce heat to medium-low and continue cooking until the patties are cooked through and the cheese is melted, 4 to 5 minutes. Serve on buns.


To make ahead, prepare through step 3 up to one day in advance. Refrigerate pepper mixture and quinoa separately.

Nutrition Facts

358 calories; fat 15g; cholesterol 65mg; saturated fat 5g; carbohydrates 41g; mono fat 6g; poly fat 3g; insoluble fiber 5g; sugars 6g; protein 15g; vitamin a 1512IU; vitamin c 49mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 73.7mcg; vitamin b12 0.3mcg; sodium 499mg; potassium 270mg; calcium 293mg; iron 3.5mg.