Caesar-Style Quinoa Burger

Preheat the oven to 425°F to toast the buns. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.

Zest the lemon. Peel the carrots and cut into 4 inch long sticks (a fry shape). Place the carrots on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast the carrots until crisp and browned in places, about 10 to 12 minutes. Sprinkle the carrot fries with lemon zest on the baking sheet and toss to evenly coat.

Peel and chop just half the red onion. Drain and rinse the chickpeas. Add cooked quinoa, just ¼ cup chopped red onion, just ½ cup of chickpeas, panko breadcrumbs, capers, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary (about 10 pulses).

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Divide the burger mixture in half and press firmly to form two patties, each about 1 inch thick. Once the oil is hot, add the quinoa burgers and cook until crispy and warmed through, about 5 to 7 minutes per side.

Halve the buns and pop them in the oven to toast. Cut the lemon into wedges. Thinly slice the remaining red onion. Spread Caesar dressing on toasted buns and place quinoa burgers on them. Top with sliced red onion and roasted red tomatoes. Serve with the lemon pepper carrot fries and lemon wedges.