Eating good sources of protein has many benefits for sports performance. Not only is it great for muscle growth, it is also important in cell regulation, muscle repair, immune function, brain function and structural support. Here is a Quinoa-Salmon Burgers recipe that not only is a good source of protein, but is great for those with gluten and egg sensitivities.
Quinoa-Salmon Burgers (Gluten–Free + Egg-Free) adapted from www.nourishingmeals.com
Yield 6 patties
Prep time: 15 minutes
Ingredients
- 3-4 green onions, ends trimmed
- 1 large handful fresh cilantro
- 1 to 2 teaspoons lemon zest
- 1 teaspoon Himalayan sea salt
- Freshly ground Black Pepper, to taste
- 1 to 1 ½ pounds raw, wild salmon, skinned and deboned
- 1 cup cooked req quinoa
- optional spice: cayenne pepper or jalapeno peppers blended in
Directions
- Using a food processor fitted with the “s” blade process the green onions, cilantro, lemon zest, salt, and black pepper until it is finely minced.
- Add the salmon and quinoa and process again until desired consistency. Having a few chunks of salmon is OK or it can be processed until smooth.
- Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. It is recommended to cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
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