Quinoa-Teff Veggie Burgers
  • Cooking Time: 32 minutes
  • Servings: 6 burgers
  • Preparation Time: 3 hours to soak quinoa; 15 minutes to combine
  • 1/4 cup organic quinoa (soaked 3 hours or overnight)
  • 1/8 cup teff
  • 1/2 cup bone broth
  • 6-7 chopped shiitake mushrooms
  • 1/4 of a grated medium zucchini
  • 1/2 cup left over chopped, roasted veggies (whatever you have on hand)
  • 1-1/2 tablespoons coconut flour
  • 1 egg beaten
  • spices of your choice - I used granulated garlic, zatar and chili spice
  1. Cook the quinoa and teff in 1/2 cup of bone broth for about 15 minutes.
  2. Combine cooked quinoa and teff with the rest of the ingredients. Mix well until thoroughly combined.
  3. Form into patties. I used a large ice cream scoop to put mounds of the mixture on a baking sheet lined with a silpat. You can just line it with aluminum foil or parchment paper and spray with spray oil.
  4. Flatten slightly to form into fairly thick burgers.
  5. Bake at 350 degrees for 20 minutes.
  6. Flip each patty and bake for an additional 12 minutes until lightly golden brown.
I created this when I wanted something different to do with leftover chopped veggies and I really have enjoyed it topped with salsa as a quick, nutritious lunch.