All you need:
1 c. water
1/2 c. quinoa, rinsed
1 small russet potato (about 8 ounces), peeled and chopped into 1-inch pieces
1 (15 ounce) can cannellini beans, drained and rinsed
1 Hy-Vee large egg, beaten
1/4 c. Hy-Vee plain bread crumbs
1/4 c. chopped fresh parsley
1 tbsp grated fresh ginger
1 1/2 tbsp fresh lemon juice
3/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee ground black pepper
1 tbsp Hy-Vee Select olive oil
1 1/2 c. sliced baby bella mushrooms
1/2 c. chopped yellow bell pepper
1 clove garlic, minced
4 Hy-Vee Baking Stone jalapeño-cheddar focaccia demi loaves, split and toasted
Baby spinach leaves and avocado slices, for serving
All you do:
Bring water to boiling in a medium saucepan. Add quinoa and potato. Return to boiling; reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed. Let stand for 5 minutes before transferring to a large bowl.
Preheat oven to 400 degrees. Grease a baking sheet; set aside.
Add beans to quinoa mixture and mash using a potato masher. Stir in egg, bread crumbs, parsley, ginger, lemon juice, salt and ground pepper. Using wet hands, shape mixture into four 3/4-inch-thick patties. Place on baking sheet and bake for 20 minutes. Flip and bake for 6 minutes more or until internal temperature reaches 160 degrees.
Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper and garlic. Sauté for 5 to 6 minutes or until tender.
To assemble burgers, line bottom of each focaccia loaf with spinach leaves and avocado slices. Add burgers and top with sautéed mushrooms and top of each focaccia loaf.
Daily nutritional values:
10% vitamin A
40% vitamin C
Nutrition information per serving:
Dietary Fiber: 13g
Saturated Fat: 3.5g
Trans fats: 0g