1 cup quinoa (any color)
2 cups water (or broth)
1 medium sweet potato
2 TBSP Spice by Rachel Sweet MASALA MIX
TIP: Cook the sweet potato and the quinoa a day in advance so they are cooled off enough to form into burgers without burning your hands!
Preheat oven to 400 degrees F. Wash the sweet potato and pierce several times with a fork (this is to allow steam to escape while it cooks). Put the potato on a glass baking dish or cookie sheet (use parchment paper for easy cleanup!). Bake for 1 hour. Let the potato cool enough to peel by hand. You can just rip the skin off (it comes off easily after being cooked!).
Rinse the quinoa in a strainer prior to cooking to make it less bitter (optional). Add the rinsed quinoa and water (or broth) to a saucepan and heat to boiling. Turn to low heat and cover, stirring occasionally until all liquid is absorbed.
In a large bowl, put your peeled sweet potato and mash it using a potato masher or a fork. Add the quinoa and the Masala Mix and stir until well combined. In a separate small bowl, crack the 2 eggs and beat using a whisk or a fork. Add the eggs to the quinoa mixture and stir well.
Preheat your oven 400 degrees if you cooked your sweet potato at another time. Put parchment paper on a baking sheet or glass baking dish to avoid the burgers sticking. Using your hands, form burgers and place them on the dish so that they are not touching.
Bake for 15 minutes, then flip the burgers and bake for another 15 minutes. Enjoy!