Dinner in a Blender

I’m at it again: throwing a bunch of shit in a blender and calling it a meal. Well, it is a meal, and a healthy, easy one, at that. Bonus (for those of you who care): this one is vegan. Packed full of protein and extremely versatile, I feel like I’ve actually got my shit together when I serve this to my kid. She loves them, I love them; we’re all happy.

These Southwestern Quinoa burgers have tons of flavor and texture, and the protein makes them so filling. They’re great on buns or served as is (I like to add a little dollop of Greek yogurt seasoned with cumin and chili powder). You can make these in your blender for a smooth patty, or in a stand mixer for more texture. I don’t add much in the spice department (because kids), but you can spice these up however you see fit.

While the baking time for these guys is a little long, the hands-on prep is really quick and simple. This recipe makes a metric shit-ton, so it’s great for quick lunches and dinners through the week. They freeze really well, too!

 

Southwestern Quinoa Burgers

Yield: 2 dozen patties
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

1 cup quinoa, cooked in a rice cooker with 2 cups chicken stock or water
3 medium sweet potatoes, pricked with a fork and microwaved for 8-9 minutes
1-15 oz. can black beans, drained and rinsed
1 cup frozen corn, thawed
1 tsp. each oregano, thyme, and garlic powder
¼ cup diced (or dehydrated) onion
¾ cup panko breadcrumbs
water, as needed

Preheat oven to 400°.

Place all ingredients except breadcrumbs in a blender (with heavier ingredients like sweet potatoes and beans going in first), and blend until well mixed. Add water a few tablespoons at a time as needed if the mixture is too thick.

Alternately, you can mix all the ingredients in a stand mixer for a chunkier texture.

Transfer mixture to a bowl and fold in breadcrumbs. Refrigerate for 30 minutes.

Line a baking sheet with foil and spray with cooking spray. Using an ice cream scoop, make uniform sized patties and place on baking sheet 1 inch apart.

Bake for 30 minutes, then flip and bake for 20 more minutes.

These crispy quinoa patties are great on burger buns, served as-is with sour cream, or even crumbled on top of a salad. Enjoy feeling like a supermom (no matter how short-lived) with this healthy, vegan-friendly dish; no one has to know how easy it is.

Brittany Bosarge