DOUBLE-DECKER RED QUINOA SANDWICH
SERVES 3 BURGERS
1⁄2 cup red quinoa
1 cup vegetable broth
4 large portabella mushroom caps
2 tbsp coconut oil, divided
1⁄4 cup finely chopped onion
1⁄2 cup raw pecans
2 green spring onions, chopped
2 tsp rice wine vinegar
1 tsp garlic powder
2 tbsp nutritional yeast
2 tbsp raw shelled hempseed
1⁄4 cup flour
3 whole wheat burger buns
Toppings and condiments:
lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo
NUTRITIONAL VALUES
Calories: 1226kcal
Fat: 37.1g (4.1g S.Fat)
Carbs: 76g
Protein: 6.3g
Sugar: 32g
Sodium: 1278mg
METHOD
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and broth. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.
Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.
In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.
In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.
Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.
In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.
Assemble the double deckers: Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.
Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.
In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.
In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.
Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.
In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.
Assemble the double deckers: Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.
