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Veggie Packed Quinoa Burgers - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1/2 cups Cottage Cheese
  • 1/4 cups chop Parsley, Fresh
  • 1/2 cups grate Carrot
  • 1 1/2 cups grate Zucchini
  • 2 individual Egg
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/2 tablespoons mince Garlic, Cloves
  • 2 cups rinse, drain, and cook Quinoa

Serving Day Ingredients

  • 12 individual Lettuce, Leaf

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 burger
  • 142 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 444mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Mind Full Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients except quinoa. Mix until well blended.
  2. Add in quinoa and mix well.
  3. Use a 1/4 cup to measure out quinoa mixture, use wet hands to form into a burger shape. Place on a parchment-lined baking sheet. Repeat.
  4. Flash freeze.
  5. Divide among indicated number of bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Spray tops of burgers with cooking spray.
  3. Bake at 425 for 20-25 minutes, then flip and return to oven for 15-20 minutes.
  4. Serve on lettuce leaf with desired toppings.

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