1 cup quinoa
2 cups water
1 cup seedless cucumber, grated
1 lemon, for juice, divided
1/2 cup fresh cilantro, coarsely chopped, divided
1/4 cup green onion, coarsely chopped
2 teaspoons fresh garlic, finely chopped, divided
1 (15-oz) can low-sodium garbanzo beans, drained
Nonstick aluminum foil
3 tablespoons classic hummus
1 teaspoon extra spicy salt-free seasoning
1 teaspoon ground cumin
Olive oil cooking spray
1 cup nonfat plain Greek yogurt
1/4 teaspoon kosher salt
4 cups spring mix salad greens
2 tablespoons lemon vinaigrette
- Place quinoa and water in medium saucepot; cook following package instructions. Grate cucumber into medium bowl; set aside. Squeeze lemon for juice (2 tablespoons). Chop cilantro, green onion, and garlic. Drain beans, reserving 1/4 cup liquid.
- Preheat oven to 375°F. Line baking sheet with foil. Place in food processor bowl: 1 tablespoon lemon juice, 1/4 cup cilantro, green onions, 1 teaspoon garlic, beans, hummus, seasoning, and cumin. Process mixture until slightly smooth; add reserved 1/4 cup bean liquid and process until smooth. Gently stir in quinoa until blended. Let mixture stand 5 minutes to cool.
- Scoop 12 large balls (about 2/3 cup each) onto baking sheet then press into a disk (like a cookie). Coat patties with spray; bake 10 minutes, then flip and bake 10–15 more minutes or until golden brown.
- Stir remaining 1 tablespoon lemon juice, 1/4 cup cilantro, 1 teaspoon garlic, yogurt, and salt into cucumber bowl; stir until blended. Toss greens with vinaigrette. Place patties on platter and top with cucumber sauce; serve with salad.