Mediteranean Quiona Burgers


  • 1/2 cup uncooked quinoa

  • 1/4 cup chopped sundried tomatoes (not olive oil packed)

  • 2 cloves minced garlic

  • 1, 15-ounce can chickpeas, rinsed and drained

  • 1 cup old fashioned rolled oats

  • 1/2 tsp mineralized salt

  • 1/4 tsp ground black pepper

  • 1 large egg

  • 1/4 cup crumbled feta cheese, plus additional for serving (option to use goat cheese as well)

  • 1 tbsp minced fresh parsley

  • Olive oil, for cooking the burgers

  • Topping options: avocado, fresh tomato, chopped herbs, sliced onion or whatever else you want!




  1. Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.

  2. Meanwhile, place the sundried tomatoes in a small bowl and cover with hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside. (tip: you can save that now flavored water and use it to saute veggies or add to broth in future meal).

  3. In a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus).

  4. Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.

  5. When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Serve with desired toppings!



Recipe by Robyn Johnson, RDN

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©2017 by Nutrition by Robyn, LLC