with Creamy Ranch and Butter Lettuce Salad
Ranch has gotten a bad rap over the years as an unhealthy and unnatural salad dressing. Enjoying ranch flavors doesn’t have to mean consuming “flavor enhancers” and preservatives anymore! Our spice blend contains dried dill, thyme, garlic, and coconut powder for a touch of creaminess. Added to vegan yogurt, it’s a perfect stand in for the previous version. We serve the quinoa burgers peeking out from half a pita, keeping carbs low and flavor high.
- ½ cup quinoa
- 4 garlic cloves
- 6 oz button mushrooms
- 1 tsp Mexican chile spice
- ½ cup walnuts
- 2 tbsp cornstarch
- ¼ cup Kite Hill vegan yogurt
- 2 tbsp ranch seasoning spice
- 2 tomatoes
- 4 oz radishes
- 2 head butter lettuce
- 2 whole wheat pita
- 4 oz dill pickle chips
- ¼ cup vegetable oil*
- Salt and pepper*
- **Allergens: Tree Nuts, Wheat
- Large nonstick skillet
- Food processor
- Small saucepan
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.