Quinoa Sweet Potato Burgers with Snow Pea Slaw and Orange Ginger Vinaigrette

Rinse the quinoa. This is very important as quinoa is coated with saponin, a resin-like substance that is extremely bitter. It’s NOT toxic just bitter. I like to use 1/4 cup black quinoa and 1/4 cup white just to make it interesting. You can use whatever color you wish.

Bring 1 cup of water to boil in a pot. Once the water is at a boil, add the rinsed quinoa. Lower heat, cover the pot, and simmer for 8 to 10 minutes until all the water is gone and quinoa is cooked. Then remove it from the heat and allow to cool. Set aside.

While the quinoa is cooking, chiffonade (thinly slice) the snow peas. Set aside.

Peel, shred, and chiffonade the carrots. Set aside with the snow peas.

In a large bowl, combine the orange juice, vinegar, sesame oil, honey, ginger, and salt and pepper. Whisk until combined. Set aside until the burgers are finished and you are ready to serve.

Peel and shred the sweet potato. You should have about 1 1/2 cups once shredded.

Place the shredded sweet potatoes on a towel, paper or fabric, and squeeze out the excess water that the shredded sweet potato holds.

In a large bowl, combine the cooked quinoa and sweet potato.

To the quinoa/sweet potato, add the beaten egg and stir.

Add bread crumbs, a bit more salt and pepper, and mix well.

With your hands, form “burger patties” out of the quinoa mixture. These will be about 1/2 cup of the quinoa mixture each.

In a griddle or large skillet, heat the olive oil over medium heat. Place the burgers on and cook for about 5 minutes. Flip and continue to cook for another 5 minutes or until the burgers are golden brown on both sides.

Place the snow peas and carrots into the dressing and toss to coat.

Serve the quinoa sweet potato burger on a bun or alone topped with the snow pea slaw.