- 4 oz rigatoni
- 1/2 cup quinoa, preferably red
- 7 oz low sodium vegetable broth
- 1 tsp olive oil
- 3/4 cup chopped onion
- 9 cloves garlic, finely chopped
- 1 1/2 cooked white beans
- 1/2 cup steamed broccoli
- 1/4 cup shredded green cabbage
- 3 tbsp finely chopped red bell pepper
- 2 tbsp tomato sauce
- 6 kalamata olives, sliced
- 2 oil packed sun dried tomatoes
- 2 tbsp canola oil
Method:Boiling salted water until very soft, 19 minutes in large pot cook rigatoni. Drain out 1 1 / 2 full measuring cups rigatoni very tightly, and set aside.
Bring the quinoa and broth in saucepan to a boil. Cover, reduce heat to low, and cook 13 minutes, or until slightly underdone, white germ-some, will be open, but a lot of quinoa is still a minor cut. Drain and set aside.
Heat oil in small saucepan over medium heat. Add onions and cook 1 minute. Add garlic and cook 1 minute more. Set aside.
Process rigatoni and food processors in 1 minute, or until smooth and paste-like white beans (it's okay if there are still some small pieces of pasta are intact.) Transfer mixture to large bowl. 3 / 4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun dried tomatoes, onion and garlic, stir to mix.
Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops with canola oil for each patty.
Heat grill to high heat. Brush grill with canola oil topper. Each patty Place oiled side down on grill topper. Grill, grill topper set on the grill cover and cook 6 to 7 minutes. Again each patty with olive oil, brush and carefully flip. Close the grill and grill 3 to 4 minutes more. Serve with your favorite burger toppings.
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