As a side note, this recipe got a thumbs up from my family--which is saying something! I'm the only vegetarian and they usually give me the "yucky face" when it comes to my food. Enjoy!
(Makes 8 patties)
1 cup vegetable broth
1 medium potato, peeled and diced
1/2 cup quinoa
1/2 cup canned chickpeas
1 small zucchini, grated (1/2 cup)
1/4 cup roasted pumpkin seeds
3 T ground flaxseeds
2 tsp. finely chopped fresh basil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp. chili powder
1/4 tsp thyme
1/2 T olive oil
1) Bring broth, diced potato and quinoa to boil in saucepan. Cover and reduce heat to low and simmer for 20 minutes until quinoa and potatoes are tender. Transfer to bowl
2) Stir in chickpeas, zucchini, pumpkin seeds, flaxseeds, and spices. Mash together leaving some chunks
3) Shape into patties
4) Heat a small amount of oil in pan. Cook patties on low-medium heat for about 2-3 minutes on each side--enough to get a crust. Be careful, quinoa burns easily.
5) Bake for 15 minutes in 400F oven, carefully turning once (or) cook on grill 8-10 minutes, carefully turning once.