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Squash & Quinoa Burgers with Mixed Greens

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 4 servings

Squash & Quinoa Burgers.JPG


  • For the burgers:
    • 1 small butternut squash, peeled, halved, seeded, and cut into small cubes
    • 1 tablespoon coconut oil or ghee, divided
    • ¾ cup quinoa, soaked overnight*, drained and rinsed
    • ½ teaspoon sea salt, divided, plus more to taste
    • 4 packed cups lacianto or curly kale (from 1 bunch)
    • Heaping 2/3 cup diced yellow onion (from 1 medium)
    • Heaping 2/3 cup shredded carrots (from 1 large)
    • 2 teaspoons freshly grated ginger
    • 1 teaspoon cumin
    • 2 cloves garlic, minced
    • ¼ teaspoon black pepper, plus more to taste
    • 1 tablespoon lemon juice (from ½ lemon), plus more to taste
    • ½ teaspoon hot sauce, plus more to taste
    • Condiment of choice: ketchup, mustard, balsamic, hot sauce (optional)
  • For the mixed greens:
    • 4 large handfuls mixed greens
    • 16 grape or cherry tomatoes, sliced in half
    • 6 tablespoons Black Pepper Dressing (see the Other section if this was not made on Prep Day)
    • 1 avocado, pitted and sliced into 12 slices


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with oil or ghee to coat. Spread cubes in 1 layer on prepared baking sheet and roast until fork tender and starting to brown, 20-25 minutes.
  3. While squash cooks, bring quinoa, ¼ teaspoon sea salt, and 1 1/2 cups water to a boil. Cover, reduce heat to a simmer, and cook until water is absorbed and the quinoa if sprouted and fluffy, about 12 minutes.
  4. Prepare a steamer (if you do not have a steamer simply heat ¼ cup water in a large sauté pan, add kale once steaming, cover and steam for 30 seconds. Drain well.) and steam kale until bright green, 30 seconds. Set aside and allow to cool.
  5. When squash is done, remove from oven and allow to cool. Lower oven to 350.
  6. Heat ½ tablespoon coconut oil or ghee in a fry pan over medium. Once hot, add onions and sauté until translucent, 3 minutes. Add Carrots, ginger, cumin, and garlic, and sauté an additional 3 minutes, stirring frequently.
  7. Chop cooled kale into small pieces.
  8. Transfer cooled squash to a food processor and process until smooth.
  9. In a large mixing bowl add 2 cups cooked quinoa, 1 packed cup squash puree, and sautéed vegetable mixture. Mix well to fully incorporate.
  10. Season with remaining ¼ teaspoon sea salt, black pepper, lemon juice, and hot sauce. Taste and adjust seasonings as desired.
  11. Mixture will be fairly wet, but should hold together.
  12. Line a baking tray with parchment paper.
  13. Using clean hands and a large spoon or spatula, scoop a generous amount (about ¼ of the mix) of burger mixture into one hand. Gently form into a ball. Place on the prepared baking tray and press down slightly to form a burger shape. Repeat until you have 4 burgers.
  14. Bake at 350 for 25 minutes (Optional: Broil for the last 5 minutes).
  15. During the last 5 minutes of the burgers baking, toss 2 large handfuls mixed greens, 8 tomatoes (each sliced in half), and 3 tablespoons dressing together in a mixing bowl until evenly coated with dressing. Place in the fridge until needed.
  16. To serve, enjoy 1 burger topped with condiment of choice, if using, and ½ of the salad topped with 4 avocado slices.
  17. To package lunch tomorrow, place remaining burgers in separate to go containers. Top with condiment, and a small salad with dressing on the side.

*Soak quinoa in 2 cups warm water in a bowl overnight