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Tsampa Quinoa Veggie Burger


  • ½ c. uncooked quinoa
  • 1tsp vegetable oil
  • ½, 227g package cremini mushrooms, coarsely grated (1c.)
  • 1c. coarsely grated zucchini
  • ¾ c. coarsely grated carrot
  • 1 shallot ,minced
  • 2-3 garlic cloves, minced
  • 1 egg, beaten
  • 3-4 tbsp Traditional Tsampa
  • 1tbsp cornstarch
  • salt to taste
  • a dash of soy sauce
  • 1-2 dashes of Worcestershire sauce
  • 2-3 generous dashes of Montreal Steak Spice
  • a sprinkle of your favourite dried chili blend

Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.

Heat a large, wide non-stick frying pan over medium heat. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Drain liquid and vegetables, and add mixture to quinoa. Stir in egg, Traditional Tsampa, cornstarch, salt and remaining ingredients.

Heat the same non-stick frying pan over medium heat. Gently press a handful of mixture into the shape of a patty about 4 inches wide. Repeat remaining mixture. Cook until golden and warmed through, about 4 min per side. Serve with red pepper relish or hummus.