Quinoa Spinach Burgers

Much to my delight, Ad has been doing some delicious cooking lately. There are a few nights a week where I don’t get home until 8 or 9pm, so if he wants to eat he has to fend for himself. To give him due credit, he does most of the cooking anyway, even when I am home. It’s just not my thing.

One of his most recent successes is a quinoa spinach burger. He started by using this recipe, but he’s made a few improvements.


1 3/4 cups cooked quinoa (a little less than 1/2 cup of dry quinoa cooked in a little less than 1 cup of water)

1 can of garbanzo beans

2 cups of frozen spinach

2 tablespoons of nutritional yeast

2 tablespoons of olive oil

2 eggs, whisked

2 tablespoons of wheat germ

Dried herbs and spices as desired (We used oregano, basil, garlic powder, rosemary, chili powder, salt, pepper, and crushed red pepper)

1. Defrost spinach in the microwave (we don’t have one, so we did ours in the toaster oven).

2. Add garbanzo beans to thawed spinach and mash together.


3. Add nutritional yeast, olive oil, quinoa, eggs, wheat germ, and seasonings. Mix well.

4. Form the mixture into balls, place on a lightly oiled skillet, and flatten them slightly with a spatula. Just use enough olive oil that the patties won’t stick.

5. Cook over medium heat until crisp and brown on both sides, and heated through. They’re a little more flimsy than hamburger patties, so you have to be gentle with them when you’re flipping.

6. Serve! We like ours with those whole wheat thin pita-like buns. And maybe a little goat cheese. I bet they’d be good crumbled up on a salad too. Makes about 7 patties.


The beauty of these burgers is that they don’t taste like quinoa, spinach, or garbanzo beans. They hold whatever flavors you give them, so it’s more like eating a hearty, healthy, well seasoned, non-greasy burger. I promise, they really are good. Anyone who knows me, knows that I only eat food that tastes good. Being healthy and nutritious isn’t enough for me, it also has to be delicious.

We made a whole batch of patties in advance today, to use in lunches throughout the coming weeks. I’d recommend cooking them first, then freezing them individually, so that they’re ready to pop in the toaster oven or microwave for an easy meal.

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