A recipe for a homemade gluten-free vegetarian burger made from quinoa, black beans, corn, and (un)cheese with pepper pico de gallo and avocado dressing.
Servings:?? | Calories:1647 | Total Fat:88g | Chol:399mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 88g
136 %
Sat Fat 52g
261 %
Total Carb 118g
39 %
Fiber 31g
124 %
Sugars 9g
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Cholesterol 399mg
133 %
Sodium 3118mg
130 %
Protein 100g
199 %
Calories:
59% Monterey jack cheese
18% Black beans
13% Others combined
7% Sorghum flour
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
4 cups cooked quinoa (about 1 cup uncooked, simmered with 2 cups water) 1 can drained, rinsed black beans 1/2 can organic stewed tomatoes, drained (I used muir glen with green chilies) 1 egg OR for vegan, 1 flax seed “egg”* blended or food processed 1/2 cup roasted frozen corn (Trader Joe’s, or regular un-roasted) 4 scallions or green onion, minced 1/4 cup sorghum flour (or your favorite gluten-free whole grain flour) 2 cups monterey jack cheese OR for vegan, daiya mozzarella
Directions : View recipe directions on bookofyum.com
