During my last post, it was just the beginning of summer. I can honestly say I didn't do many summer activities. BUT I did go back to Nova Scotia for my friends wedding in August, and had a wonderful time for the short time I was there.
|Drinks with good friends|
|A beautiful outdoor wedding|
|Yoga moves in front of historic Greenwood Cottage|
|More drinks with friends ;)|
There are so many things I love about the cooler weather. Being able to wear warm boots, cute sweaters, the changing leaves on the trees, cooler nights, the crunchy leaves on the ground, and the way that tea just tastes so much better after coming in from a chilly walk. The seasonal vegetables (SQUASH!) are pretty great too!
I was at work last week, and there is this book and gift company that always brings things in. This was the first thing I saw, and I was like "Oooh. Mom would like that." Last night I actually got to take it and look at it all the way through and I spotted these bad boys. So I got the ingredients I didn't have, and whipped these up tonight.
Adapted from the original recipe in "Quinoa 365 : The Everyday SuperFood"
- 1/4 c dry quinoa (any variety is fine)
- 1/4 c dry green lentils
- 1 1/2 c water
- 1/2 c breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 - 19oz can chickpeas, rinsed and drained
- 3/4 c finely chopped onion
- 1 finely chopped green or red bell pepper
- Salt and pepper
- Combine the quinoa, lentils and water in a small saucepan and bring to a boil. Cover, reduce to a simmer and cook for approximately 25 minutes, or until the lentils are tender. Remove from heat and let cool.
- Preheat oven to 350*F.
- Spray a baking sheet with nonstick spray, or line with parchment paper.
- Combine breadcrumbs, garlic and chili powders, chickpeas, onion, green peppers, and salt and pepper. Add cooked lentils and quinoa.
- Using your hands (or a potato masher), mix the ingredients together, breaking down the chickpeas. Take 1/2 c of your mixture at a time, and using damp hands, begin to form your patties.
- Bake for 20 - 22 minutes.
Makes 6 - 8 burgers.
Mine made 7, because I was nibbling on chickpeas while the lentils and quinoa were cooking :o) I enjoyed mine with a little dilly dip, feta, red onion and lettuce, on a multigrain bun.
For 1 burger (just the patty) :
Calories - 147, Fat - 1.2g, Carbs - 29 g, Fiber - 5.2g, Protein - 5.9g