My first full day on the new Weight Watchers system was quite a success! The one thing I didn’t get in was exercise because I planned to get in a workout after work, but my friend Rachel called who I haven’t seen in ages and wanted to meet up. She lives about an hour away and was in town for something, so instead we went to Target together since that was on both our lists. Otherwise, I stayed totally on points without even trying really, and didn’t deviate too much from my regular eating plan besides being a bit more conscious, weighing and measuring serving sizes, avoiding the candy machine at the front of my office like the plague, and drinking lots of water.
Here was my menu for yesterday:
- Breakfast: Heat n Eat Steel Cut Oats (1/4 cup of dried oats = 4 pts) with 2 tbsp peanut flour (1 pt) and a banana (0 pts)
- Lunch: Large Sweet Potato (4 pts) microwaved, with 1/2 cup black beans (2 pts), salsa (0 pts), and a salad of mixed greens (0 pts) with 1 tbsp sliced almonds (1 pt)
- Snack 1: Oikos honey greek yogurt (3 pts) and an orange (0 pts)
- Snack 2: Light String Cheese (2 pts)
- Dinner: Quinoa Burger (6 pts) cooked in 1 tsp olive oil (1 pt) on an english muffin (3 pts) with cucumbers (0 pts) sprouts (0 pts) and yogurt sauce (1 pt).
- Dessert: 1/2 cup of snow cream (3 pts) – which was really tasty, by the way
Not bad, eh?
And now, for a new recipe…
Quinoa Burgers with Yogurt Sauce (Printable Recipe Here)
These burgers are vegetarian, simple, and absolutely delicious. Here’s what you need.
For the burgers:
- 1 carrot
- 3 scallions
- 1 tbsp cumin
- 1/4 cup breadcrumbs (I used panko)
- 1/2 cup quinoa
- 1 egg
- 1 heaping cup Cannellini Beans (or any bean)
- Salt and Pepper
First, put 3/4 a cup of water on to boil, add the quinoa, and lower the heat and cover for 12 minutes, or until all the liquid is absorbed. While the quinoa is cooking, prep all your other ingredients. Chop up the scallions, peel and chop the carrot, beat the egg, and measure out your spices.
Next, process the carrots until they are ground up pretty well.
Then add in the beans and pulse a few times until they are broken up but still chunky.
By now, your quinoa should be done cooking with all the liquid absorbed.
Add to that pot (off the heat) the carrot and bean mixture, the scallions, bread crumbs, egg, cumin, salt, and pepper.
Mix until well combined.
Doesn’t that look like ground turkey?? Scary.
Now it’s time to make the burgers. If the mixture is a little soft, you can put it in the fridge or freezer for a few minutes to firm it up. Otherwise, form into 4 patties.
I froze two of these at this stage, and then put one in the fridge for sometime soon, and cooked one for dinner last night.
To cook, heat up 1 tsp of olive oil in a pan, and add in your quinoa burger.
Flatten it so its no more than 1 inch thick because it needs to cook through because of the raw egg. Cook over medium for about 5 minutes a side, and flip once brown and crispy.
I made a quick yogurt sauce to go with it, by combining 1/4 cup greek yogurt, the juice of half a lemon, 1 scallion, and a touch of salt and pepper.
It was delicious and a great, easy (1 pt) sauce that you can use to top a lot of different things if you’re looking for a tzatziki-esque sauce.
I served my quinoa burger on a toasted english muffin with some sprouts and cucumbers, and of course, a heavy dollop of the sauce.
The english muffin was a little small for the burger, so next time I’d probably make 2 smaller patties and have them openface for the same number of points.
Points aside, this burger was amazing. The quinoa gets a little crunchy from pan frying it and the flavor is spot on. These are delicious for a meat eater or not, and the sauce works perfectly against the cumin flavor in the burger.
After this post, I might have to have this again for dinner rather than my black bean enchiladas as planned. Yum.
What is your favorite kind of burger? Have you ever made veggie burgers at home?