Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
High-Fiber Loaded Burger Quinoa Salad
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 527
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 58 milligrams
- Sodium
- 936 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 9 grams
- Sugar
- 18 grams
- Protein
- 26 grams
This meaty quinoa salad packs all the bold, satisfying flavors of a classic burger in a fresh, wholesome bowl. Juicy lean ground beef, crisp romaine, cherry tomatoes, dill pickles and creamy avocado are tossed with fluffy quinoa — a naturally gluten-free grain rich in protein and fiber — and dressed with a lightened version of a classic burger sauce. This salad delivers the perfect balance of crunch, creaminess and savory depth. High in nutrients and full of color, it’s a lighter, healthier way to enjoy your favorite burger flavors without the bun.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 527
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 58 milligrams
- Sodium
- 936 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 9 grams
- Sugar
- 18 grams
- Protein
- 26 grams
Ingredients
Quinoa:
Burger:
Burger Sauce:
Salad:
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Directions
- For the quinoa: Bring 2 cups of water to a boil in a large saucepan over medium-high heat. Stir in the quinoa and salt. Cover, reduce the heat to low and cook until the water is absorbed, about 12 minutes. Turn off the heat and steam, covered, until the quinoa is tender, about 15 minutes. Fluff with a fork and toss with the hot honey, oil, garlic powder and paprika until thoroughly combined. Transfer to a large bowl and let cool, stirring occasionally, until warm, about 10 minutes.
- For the burger: Meanwhile, mix the ground beef, garlic powder, salt, pepper and baking soda in a medium bowl until thoroughly combined. Refrigerate, uncovered, until ready to cook.
- For the burger sauce: Stir together the mayonnaise, pickle chips, pickle juice, ketchup, mustard, garlic powder, smoked paprika, salt and pepper in a medium bowl until combined; set aside at room temperature.
- Just before serving, heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef mixture and cook, undisturbed, until the underside is golden brown, about 3 minutes. Turn over and break up the meat with a wooden spoon into bite-size pieces. Continue to cook until the meat is cooked through, about 4 minutes more.
- For the salad: Toss the romaine, tomatoes, pickles, avocado and red onions with the warm quinoa until combined. Toss with the burger sauce until evenly coated. Divide into 4 bowls and top with the ground beef mixture. Sprinkle each bowl with 1/4 teaspoon sesame seeds.
