Zucchini Quinoa Burgers
with Horseradish Aioli | 6 servings
PARVE
Quinoa gives these crispy burgers their fantastic crunch and tons of nutrition,
but don’t forget to add the flavorful aioli.
Ingredients
½ cup uncooked quinoa
1 tablespoon extra virgin olive oil
6 medium button mushrooms
1 medium zucchini, shredded
2 garlic cloves, minced
⅛ teaspoon salt
½ can chickpeas (about 8 ounces)
2 scallions, sliced
2 tablespoons nutritional yeast (optional)
3 tablespoons Gold’s Dijon Mustard
3 tablespoons unsweetened almond milk or water
2 tablespoons coconut flour
1 teaspoon chili powder
½ teaspoon cumin
¼ or ½ cup cornmeal
2 tablespoons extra virgin olive oil for cooking
Directions
1. In a large sauce pan, bring water to a boil. Add salt and quinoa, reduce heat to
medium and cook for 8-9 minutes until the quinoa is tender, but not mushy.
Drain and set aside.
2. Saute chopped mushrooms, shredded zucchini and garlic in one tablespoon
of olive oil in a large non stick skillet. And ⅛ teaspoon of salt and cook for 5
minutes at medium heat, Set aside
3. Lightly mash chickpeas with a fork in a large bowl. Add 1 cup cooked quinoa,
mushroom mixture, sliced scallions, nutritional yeast, mustard, almond milk,
coconut flour, chili powder and cumin. Mix well using a fork or your hands.
4. Working with approximately ¼ cups at a time, form about 6 patties and coat
each one on both sides with cornmeal. Cook at medium low heat in a non stick
skillet with 2 tablespoons of olive oil, about 10 minutes per side.
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Aioli Sauce:
3 tablespoons vegan mayo
2 tablespoons Gold’s Dijon Mustard
2 tablespoons Gold’s Prepared Hot Horseradish
1 head roasted garlic
To Serve:
6 israeli pickles in brine or vinegar
1 cup red cabbage, shredded
(optional)
1 cup baby arugula
For the Alioli
Cut the bottom of a head of garlic and wrap it in aluminum foil. Bake it in the oven at
400° for 30 minutes. Remove from oven and let it cool. In a medium bowl combine
mayo, Dijon mustard, horseradish and mix well. Squeeze roasted garlic cloves into
the sauce. Whisk really well until garlic cloves become creamy and part of the sauce.
To Serve:
Serve burgers on a bun spread with aioli and topped with fresh baby arugula, red
cabbage and pickles.
Recipe courtesy of Vicky Cohen and Ruth Fox and JOYofKOSHER.com
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