THE MAGIC GREEN QUINOA BURGER

At the start of the year I posted a blog all about quinoa.  It covered the basic information about the little seed and I gave you an easy recipe to help include it in your diet.

Since then, I have become even more obsessed with the popular ‘superfood’, plus I discovered a quinoa field right on my doorstep.  The British Quinoa Company is based in Shropshire producing tonnes of British quinoa, some of which heads straight to Pret-A-Manger food outlet.

Due my obsession, new discovery and because today has a Y in it, I thought I’d share my latest quinoa recipe with you.

Today’s recipe is gluten free and not only contains the magic quinoa seed, but also has bone-strengthening, vitamin-rich kale, and goats cheese which is low in saturated fat.

 

 

Green Quinoa Burgers

Ingredients

• 100g quinoa, rinsed and uncooked
• 50g of rolled oats
• 1 clove of garlic, finely chopped
• 1 egg
• 50g  kale, chopped
• 2 spring onions, cut into rings
• 100g soft goats cheese, cubed
• 1tbps fresh coriander, chopped
• 1tbsp fresh basil, chopped
• Salt and pepper to taste
• Coconut oil, or other oil for cooking the patties in

 

This slideshow requires JavaScript.

 

Method

1. Place the quinoa in a medium saucepan with 250ml water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes, or until you see small tails on the quinoa and all water is absorbed. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
2. Combine the quinoa, oats and garlic in a food processor, until the mixture is nicely ground and blended.
3. Add the egg, then pulse a few times until the egg is combined with the quinoa  mixture (it should look like thick, chunky hummus).
4. Transfer the mixture to a large mixing bowl, then fold in the kale, spring onions, goats cheese, coriander, basil and salt and pepper.  It’s easier to use your hands.
5. Once well combined place in the fridge for 30 minutes to firm up.
6. Remove from the fridge and form into four patties with your hands.
7. If not ready to cook immediately, place the patties back in the fridge.
8. When ready to cook, heat the oil (about 2tsp) in a (ideally a non-stick) frying pan over a medium heat, add the patties and fry for about 2-3 minutes on each side or until golden brown.

I’ve served mine with lambs lettuce, tomatoes, soft boiled eggs, beans and sliced pear. But they’d be great on a BBQ, then sandwiched between layers of avocado and a homemade tomato salsa on a gluten free bun.

The patties keep for 3-5 days in the fridge and freeze well.

Let me know how yours turn out, and don’t forget to follow me on my Instagram page for more inspiration.