What’s For Lunch Today? Quinoa Burgers in a Pita

Hey KS Fans.

So recently I have been experimenting with quinoa and I have been having a good time coming up with some great fun recipes other than the traditional quinoa salad. My latest attempt at making  quinoa more mainstream to my family is making these very tasty quinoa burgers in a pita.

If you want to get your husband and kids on board with eating more grains that are good for you – I highly recommend testing out this recipe on them very soon.



Quinoa Burgers in a Pita

1 cup cooked quinoa

3/4 cup shredded cheddar & mozzarella cheese

1/2 cup cottage cheese

1 cup shredded zucchini

4 eggs

3 tablespoons all purpose flour

2 scallions

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon kosher salt

1/8 teaspoon garlic powder

extra virgin Olive oil for frying


In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zucchini, eggs, flour, scallions, sugar,pepper, cumin, salt, and garlic powder.

Mix well. Keep your batter cool until you are ready to form patties.

In a large skillet, heat about 2 tbsp. of olive oil for pan frying. Once oil is ready, form patties that are about 1/2 inch thick and place them gently into the hot oil.   Fry until golden-brown, about 4 minutes on each side.

Note: your batter will be sticky, coat your hands in flour before forming the patties.

For the Burger:

Take finished quinoa burger place into halves whole wheat pita, add slices of cucumber and a dollop of non-fat greek yogurt or techina and serve.



pic from www.wholeliving.com

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. terri says:

    I am wondering if this could be made pareve?

    • admin says:

      I think they could – but you would probably have to add either a toffuti sourcream and some bread crumbs – to keep it binded together. – If you have time – and want to experiment – I would love to hear the results – :)

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