Tex Mex Quinoa Burgers

Baked quinoa veggie burgers with a hefty kick from Harissa, a spicy, tomato based Middle Eastern condiment. I’m not a lover of spicy food, so fear not; these have the right punch without being overwhelming. I used quinoa I had leftover from the weekend, and shaved corn kernels off of cobs that were already cooked as well. I found a can of red beans in the pantry, and grabbed an onion, bell pepper, added some extra seasoning, and wound up with a truly excellent result. Sub beans and veggies as needed. Enjoy on a bun, on a salad, in a wrap, with a slice of cheese, or with a fried egg on top.

Ingredients:
Can small red beans, rinsed
3 cups cooked quinoa, I used red
1 med onion diced
1 green bell pepper diced
2 ears corn, kernels shaved (or a can of corn drained)
3 lightly beaten eggs
2 tbsp chopped, packed, Fresh sage
2 tsp harissa
1/3 cup quinoa flour, adding more as needed if the mixture gets moist while forming the patties
2 tsp salt, 3/4 tsp pepper
1 tsp each cumin and garlic powder

Heat oven to 400. Lightly sauté the onion until translucent and fragrant. Add the diced pepper and sauté for 2 more minutes. I like to sauté my veggies before adding, to release their flavor. You can, however, skip that step. Add all ingredients together in a large bowl, mixing well. If mixture is too moist, add another tbsp of quinoa flour. Spray a large tin pan will oil or non stick spray. Form patties and place in pan. Bake for 15 minutes or until the edges get crispy. Let cool for a few minutes to set. Makes 12 to 15 burgers.