Healthy Recipes by Chef Zi...


Do you ever feel like you want a hearty comfort food but don't want to make an unhealthy choice? Quinoa is going to be your new go-to ingredient! With gluten free trends becoming more popular, people following meatless meals, and less free time being available to cook dinners, a Crispy Red Quinoa Almond - Tomato Burger is for everyone. This 30 minute meal is fast and can be prepared in advance for the busy week ahead so you never have to reach for fast food out of convenience again.


  • 1 cup rich vegetable broth
  • ½ cup uncooked Bob's Red Mill Organic Red Quinoa
  • 1 cup packed, fresh basil leaves
  • ⅓ cup marinated sun-dried tomatoes, drained + 1 tablespoon sun-dried tomato oil 
  • ⅓ cup sliced, toasted almonds
  • ¼ cup gluten-free bread crumbs
  • ¼ cup roughly chopped yellow onion
  • ¼ cup finely grated Parmesan cheese
  • 1 medium-sized garlic clove 
  • 1 large egg
  • ¾ teaspoon sea salt
  • Freshly ground black pepper to taste 
  • Olive oil for the pan

Pour the broth into a small pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes. Set aside. Add the basil, sun-dried tomatoes, almonds, bread crumbs, onion, parmesan, garlic, egg and salt, to a food processor. Process until smooth and transfer this to a large mixing bowl.Add the cooked quinoa and mix until it's evenly incorporated into the sun-dried tomato mixture. Season to taste with freshly ground black pepper Cover a baking sheet with parchment paper, and then about ⅓ cup each, shape the quinoa mixture into 8 "burgers."Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Place the burgers into the pan, with a couple of inches between them. Sauté for about 2 minutes, then carefully flip the burgers over and reduce the heat to medium-low, and sauté for another few minutes or so. Place the cooked burgers on a plate and cover with foil until you're ready to serve.

Recipe Adapted From: