Greek-Style Quinoa Burger

recipe adapted from Martha Stewart

Greek-Style Quinoa Burger:

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons grape seed oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 whole wheat hamburger buns

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on whole wheat hamburger buns with yogurt sauce.  Makes 4 servings.