Quinoa Burgers

In a small saucepan combine the quinoa and 1 cup water with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer until all of the water is absorbed and the grains burst, about 10 to 12 minutes.

Peel 4 cloves of garlic. Place the garlic, button mushrooms, Mexican chile spice, and walnuts into a food processor. Pulse until the mix is well chopped, scrape down the sides with a spatula if necessary. Transfer the mixture to a large bowl.

Once the quinoa is ready, add it to the large bowl with the mushroom mixture. Add the cornstarch, a pinch of salt and pepper, and stir to combine. Divide the mixture into 4 patties and press them firmly with your hands.

Place a large nonstick skillet over medium-high heat and add ¼ cup vegetable oil. Once hot, use a spatula to carefully add the patties to the skillet. Cook, undisturbed, until the bottoms are crispy and brown, about 4 to 6 minutes. Carefully flip the burgers and cook on the second side for an additional 4 to 6 minutes.

In a small bowl, combine the Kite Hill yogurt, ranch seasoning spice, and a pinch of salt. Mix well with a fork. Slice the tomato. Slice the radishes. Separate the butter lettuce leaves and set a few aside for burger toppings. Add the rest of the lettuce to a large bowl along with the radishes. Toss the salad with 1 tbsp creamy ranch dressing and a pinch of salt and pepper.

Cut the whole wheat pitas in half. To serve, place the quinoa burgers in the pitas and top with a few leaves of butter lettuce, pickles, and sliced tomato. Serve with the butter lettuce salad and any remaining creamy ranch dressing.