Spinach Goat Cheese Quinoa Burger

Hamburger Buns
Hamburger Buns


  • 2 cups quinoa
  • 2 pieces of toasted Gluten Free Canyon Bakehouse Mountain White Bread, chopped into small pieces  
  • 1 cup spinach, cooked and dried
  • 1 egg
  • 1 white onion sautéed
  • ½ cup of goat cheese crumbles
  • 1 tablespoon of turmeric
  • 1 tablespoon of cumin
  • Salt to taste


  • red onion
  • bean sprouts


  1. On the stovetop, cook two cups of quinoa
  2. Meanwhile, chop your spinach finely and lightly sauté it in a pan, adding a little water to help steam. Once cooked, use a paper towel to squeeze out excess water and set the spinach on a fresh paper towel to dry.  
  3. Chop your toasted bread into small pieces and place into a large mixing bowl.
  4. Add the sautéed onions, egg, cooked quinoa, goat cheese, cumin, turmeric and salt.
  5. Combine until the mixture is sticky enough that you can form patties with your hands. Form small patties and place on a plate.
  6. Store in the refrigerator for an hour so that the patties become more firm for frying.
  7. Oil a pan on the stovetop and add the pre-formed patties. Fry until browned.
  8. Serve on Canyon Gluten Free Hamburger Buns and add bean sprouts and red onions!