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Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment.
Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool.
Heat oil in a large saucepan on medium heat. Add onions and cook for about 5 minutes or until onions start to become soft and transparent. Add mushrooms, garlic, marjoram and oregano; cook for another 5 minutes or until mushrooms are tender. Set aside to cool.
In medium bowl, beat egg. Add quinoa, mushroom mixture, cheese, toasted pecans, oats and soy sauce. Scoop 1/2 cup portions of mixture onto baking sheet and shape into 8 or 9 patties 1-inch thick, leaving 1 inch between them. Bake for 27 to 30 minutes, until slightly browned and crispy. Serve with your favorite garnishes.
Nutrition information per serving:
Calories 170 Fat 11 g Sodium 140 mg
Carbohydrates 13 g Saturated fat 3 g Calcium 75 mg
Protein 6 g Cholesterol 33 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 other carb, 1 medium-fat meat, 1 fat.