Vegetarian

beet carrot quinoa burgers takes 10 minutes to prepare.

beet carrot quinoa burgers takes 15 minutes to cook.

beet carrot quinoa burgers makes 11 servings.

The ingredients for beet carrot quinoa burgers are:

0.5 tsp Garlic powder
0.5 tsp Onion powder
4.0 tsp Oregano, ground
1.0 tsp Paprika
0.3 tsp Pepper, black
1.0 medium Carrots, raw
2.0 stalk, large (11"-12" long) Celery, raw
1.0 cup Ancient Harvest Quinoa Flakes (1 serving = 1/3 cup)
0.33 cup Pepitas (Pumkin Seed Kernals)
1.0 serving Beetroot, raw, 2in beet, 82g
2.0 tbsp Hemp Hearts
8.0 serving beet leaves - 1 leaf
0.5 cup quinoa flour
1.0 serving Henry's Gourmet Tempeh - soy kasha

Here is how you make beet carrot quinoa burgers:

In a food processor, grind 1/3 Cup pumpkin seeds and 2 Tbsp of hemp hearts until fine. Add spices, greens, celery, and tempeh (or beans of your choice) and process again. Transfer contents into large mixing bowl and add shredding attachment food processor. Shred one carrot and one beet and add to burger mixture. Add 1 Cup of quinoa flakes and 1/2 Cup of quinoa flour and begin mixing with hands. Use a jar lid to form 11 equal size patties and place on lined baking sheet. Bake at 375? until cooked - about 15-20 minutes, flipping halfway through. Serving Size: 11Number of Servings: 11.0Recipe submitted by SparkPeople user CORABAIN.

The nutritional information for beet carrot quinoa burgers is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 117.2

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 42.2 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.7 g
• Protein: 6.1 g

The dietary needs meet for beet carrot quinoa burgers is Vegan