This came from my mind when I was a student at The Culinary Institute of America. We had to create a menu item based on where we lived. Since I am from New England I created this burger with ingredients that you can find or originate in New England. This was a hit at both the CIA and at the restaurant I worked at. - Chef Jason
Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled...
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.