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.