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Photo of Quinoa burgers with roasted vegetables by WW

Quinoa burgers with roasted vegetables

5
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Easy
These quinoa burgers are perfect for vegetarians and non-vegetarians alike. They've got everything you'd ever want in a veggie burger, as they're chockfull of mashed sweet potatoes, red onion, garlic, peppery arugula, and of course quinoa. They won't make you feel over-full as they're assembled with whole wheat pita instead of buns. And to top it all off, the burgers are served with a delicious roasted zucchini-cherry tomato-bell pepper vegetable medley flavored with some balsamic vinegar that completes the meal. It's certainly a more beautiful, far less-caloric side than a whole bunch of fries! Because the patties are baked in the oven instead of grilled, you can make these burgers whenever the craving hits at any time of the year.

Ingredients

Cooking spray

4 spray(s)

Uncooked quinoa

⅓ cup(s), tricolor or white

Uncooked sweet potato

½ pound(s), peeled and chopped

Water

2 Tbsp

Red onion

1 medium, 1/2 finely chopped, 1/2 thinly sliced

Garlic

1 clove(s), minced

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked zucchini

2 medium, sliced lengthwise

Cherry tomatoes

2 cup(s), halved

Red bell pepper

1 medium, cut into wide strips

Balsamic vinegar

2 tsp

Whole wheat pita

2 large, warmed and halved

Arugula

3½ cup(s), baby variety

Instructions

  1. Preheat oven to 400°F. Line medium baking sheet with parchment paper. Spray large rimmed baking sheet with nonstick spray.
  2. Cook quinoa according to package directions.
  3. Meanwhile, combine sweet potato and water in microwavable bowl. Cover with wax paper and microwave on High until tender, 5 minutes. Drain, transfer to bowl, and mash.
  4. Spray small skillet with nonstick spray and set over medium heat. Add chopped onion and cook, until onion begins to soften, 3 minutes. Add garlic and cook, stirring, 30 seconds.
  5. Add onion mixture, quinoa, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to sweet potato and stir to mix well. Shape into 4 patties and place on parchment-lined baking sheet. Lightly spray patties with nonstick spray. Bake, turning once, until lightly browned, 40 minutes.
  6. Meanwhile, place zucchini, cherry tomatoes, and bell pepper on large rimmed baking sheet, lightly spray with olive oil nonstick spray, and toss to coat. Arrange in single layer and bake, turning and stirring once, until tender, about 25 minutes. Transfer vegetables to bowl. Stir in vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
  7. Fill pitas with burgers, arugula, and sliced onion. Serve with roasted vegetables.
  8. Serving size: 1 filled pita half and 1 cup roasted vegetables

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