A DELICIOUS MEAL TOTALLY GLUTEN FREE AND PACKED WITH FLAVOR

QUINOA BURGER WITH BUTTERNUT SQUASH FETTUCCINI

What we have here is a quinoa burger loaded with protein and fiber on top of baby arugula and a side of butternut fettuccini.  The plate is drizzled with an espresso balsamic glaze and the quinoa burger sauce is a cucumber dill sauce.  I will start with the ingredients and instructions for the quinoa burger!

• 2-1/2 cups cooked quinoa
• 1/3 cup of parmesan cheese
• 2 T finely chopped fresh chives
• 1/3 cup finely chopped onions
• 3  T freshly chopped flat leaf parsley
• 1 cup packed carrot sticks
• 1 can cannellini beans
• 2 tsp garlic puree
• 2 beaten eggs
• 1 cup gluten free seasoned breadcrumbs
• S&P to taste
• EVOO

1. Combine the drained and rinsed beans with the carrots and garlic puree in a food processor and process until you have a lovely pasty consistency
2. Put the beans in a frying pan on medium heat and add the onions, chives, parsley, S&P and heat thoroughly without actually cooking it, just heat it up to combine the flavors
3. Add the bean mixture to the cooked quinoa, let it cool before adding the cheese and eggs
4. Once you've added the cheese and eggs, mix well with a spatula and slowly add the breadcrumbs until it has a nice solid consistency to form the patties.
5. Add the EVOO to your frying pan about 2 T, and add patties, cook on both sides until golden and remove to plate.  Do not crowd the pan, only doing about four at a time.  This batch made 11 patties.

CUCUMBER DILL SAUCE

• one half finely chopped cucumber
• 2 T freshly chopped dill or more to taste
• 1/2 cup sour cream

1. Salt the cucumbers really well to sweat them, cover and let stand for 30 min.  Drain and rinse and use a couple of paper towels to squeeze the excess liquid from them.
2. Add the cucumbers to the sour cream and dill and add a little S&P

BUTTERNUT SQUASH FETTUCCINI

Make the butternut ribbons using a vegetable spiralizer or better yet buy it already freshly processed, if you can find it.  Our local store already has them in beautiful ribbons, so I just picked some up!

• 2 cups butternut fettuccini
• 1/2 cup diced sweet onions
• 1 tsp garlic puree
• 2 tsp olive oil
• espresso balsamic glaze or any balsamic glaze will do

1. Combine all the ingredients in a fry pan, except the glaze.  Fry gently for 3-4 minutes.  The squash should remain a bit crunchy, but the onions will have cooked up nicely. 
2. Drizzle the glaze just on the outside of the squash and swipe it through with every bite!

BON APPETITE