Rutgers Day Recipes

Quinoa & Cauliflower Burgers

Quinoa and Cauliflower Burgers

Yield: Serves 10

Ingredients:

Quinoa, dry 3/4 Cup
Cauliflower Florets 6 Cups
Oil 4 Tbs
Cumin 2 tsp
Chili pepper powder 2 tsp
Garlic cloves, minced 2 each
Smoked Cheddar Cheese, shredded 3/4 Cup
Eggs 3 each
Whole wheat bread/almond crumbs 3/4 Cup
Salt To taste

Directions:

nutrition information for the quinoa burger
  1. Preheat oven to 400 degrees.
  2. Cook quinoa according to package directions, using only 1 cup of broth or water to keep it from getting too heavy.
  3. Cut cauliflower into florets, transfer to baking sheet, and drizzle with 1 tablespoon oil. Sprinkle spices to taste.
  4. Roast for 20-30 minutes, let cool, then pulse through a food processor to form small pieces that stick together.
  5. Combine the cooked, pulsed cauliflower with the quinoa, garlic, salt, breadcrumbs, cheddar cheese, eggs, and another teaspoon or two of spicy seasoning.
  6. Form 10 patties.
  7. In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking.
  8. Set aside on a paper towel-lined plate. Serve.

Scarlet Knight Juice

nutrition information for the scarlet knight juice Scarlet Knight Juice

Yield: 108 oz. (3075 g)

Ingredients:

1/2 of a seedless watermelon
14 oz seedless cucumber
1/4 of a pineapple
5 1/4 oz fresh mint
1/2 of a lime
8 oz ice cubes

Directions:

  1. Wash and peel all fruit as needed.
  2. Place all ingredients in a juicer.