1400 700 vegan avocadoquinoaburgerswithkaleslaw horizontal

Avocado Quinoa Burgers

with Kale Slaw & Creamy Garlic Dressing

dinner

Comfort Foods Gluten-Free High-Protein Soy-Free American Avocado Beans/Legumes Beets Chickpeas Kale Leafy Greens Nuts Quinoa Root Vegetables Vegan Mayo Food Processor Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
660
FAT
28g
CARBOHYDRATES
72g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 garlic clove
  3. ¼ cup Forager® Project Organic Dairy-Free Cashewmilk Yogurt
  4. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. 13.4 oz canned chickpeas
  6. 1 avocado
  7. ¼ cup panko breadcrumbs
  8. 1 tsp chipotle morita powder
  9. 8 oz Kale Beet Blend™
  10. 1 tbsp Champagne vinegar
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.

2
Prepare the creamy garlic dressing

Peel and mince the garlic. Add the minced garlic, yogurt, Vegenaise, and a pinch of salt and pepper to a small bowl. Whisk the garlic dressing until creamy. Drain and rinse the chickpeas, and pat dry. Halve the avocado and remove the pit. Dice the flesh.

3
Prepare the avocado quinoa burgers

Add the cooked quinoa, just ½ cup chickpeas, panko breadcrumbs, as much of the chipotle morita powder as you’d like, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add the burger mixture to a large bowl and fold in just half the diced avocado.

4
Cook the burgers

Divide the avocado quinoa burger mixture into 4 portions and press firmly to form patties, each about ¾ inch thick. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the avocado quinoa burgers and cook until crispy and heated through, 5 to 7 minutes per side.

5
Make the kale slaw

Add the remaining chickpeas, Kale Beet Blend, just 2 tbsp garlic dressing, Champagne vinegar, and a pinch of salt and pepper to a large bowl. Toss to combine the kale slaw.

6
Serve

Divide the kale slaw between large plates and top with avocado quinoa burgers and the remaining diced avocado. Drizzle with the remaining creamy garlic dressing.