These Sun-dried Tomato and Mozzarella Vegan Quinoa Veggie Burgers are an absolute hit!! Rave reviews, very delicious and are full of flavour and filling!
Wash the quinoa in a mesh strainer rigorously with water.
In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
Divide into 4 burgers on a parchment paper (or just a place).
Heat the oil in a large pan over medium-high heat.
Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
If you try these Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.