Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

• Spicy Oven Fries by Cravings of a Lunatic
• Healthy Snacking with Radish Dip by Juanita’s Cocina
• Arugula, Walnut Pesto by Dinners, Dishes and Desserts
• Farro, Apple & Pecan Salad by It’s Yummilicious
• Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
• Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
• Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
• Dark Chocolate Covered Walnuts by All Day I Dream About Food
• Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
• Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
• Honey Soy Glazed Salmon by Curry and Comfort
• Apple Walnut Spinach Salad by Magnolia Days
• Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
• Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
• Make-Ahead Chocolate Oatmeal by Crumb
• Hoisin Flounder by Taking on Magazines
• Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
• Veggie Nachos by Dine & Dish
• Cheesy Quinoa and Asparagus Bake by Hungry Couple
• Ahi Tuna Salad by Noshing with the Nolands
• Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
• Thai Chicken Soup by From Cupcakes to Caviar
• Italian Turkey Quinoa Meatloaf by Rachel Cooks
• Black Bean Quesadillas by Pastry Chef Online
• Sautéed Rataouille with Quinoa by Whipped
• Polenta Rounds with Apples and Cheddar by Diethood

I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.

This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).

And the best part about these burgers? They are really stinking delicious.

One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Two years ago: Spicy Cheetos Crusted Chicken

CHICKEN-QUINOA BURGERS WITH AN AVOCADO-YOGURT SAUCE

Serves 4

Ingredients:

3/4 cup uncooked black quinoa (I used regular)

1 lb. ground chicken

1/2 red bell pepper, finely diced

1 cup cilantro leaves, divided in half

1 tsp chili powder

1 tsp cumin

1 tsp ground coriander

1/2 tsp garlic salt

Coarse salt and freshly ground pepper

2 Tbsp extra-virgin olive oil

1 avocado

3 Tbsp plain Greek yogurt

Juice from a lime (about  2 Tbsp)

4 whole wheat buns, toasted

1/4 cup crumbled cotija cheese

Directions:

1. Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
2. In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a pinch of salt and pepper. Thoroughly mix with your hands, and then form four patties. You can chill these in the fridge if you want, or go ahead and cook them.
3. Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside.
4. In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt.
5. Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty, more avocado sauce then some crumbled cotija cheese. Serve with sweet potato fries (or tots in my case).

Source: Bev Cooks