Vegetables and vegan burgers are all angry, but how healthy are those meat alternatives you are reaching? The best way to make sure you get the most nutrients from your food is to make yourself out of fresh and seasonal ingredients. Quinoa Burger is a delicious and healthy alternative to beef burgers. Quinoa is a gluten-free, high protein grain that makes it a great vegetarian option for those who want to reduce meat consumption or follow a plant-based diet without missing out on nutrients. Beetroot is one of the ingredients in Spring Heroes known as the liver antidote because of Betarain, which can enhance liver function. In my book Eat Beautiful you can learn more about the many benefits of Beetroot.
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What are the nutritional benefits of a quinoa burger?
Quinoa is rich in protein, fiber, and essential vitamins and minerals. This is a rare example of perfect protein. This means it contains all nine essential amino acids your body needs for growth and repair. It is also an excellent source of iron, magnesium, phosphorus and manganese, which are essential for maintaining healthy bones, muscles and organs. It looks so healthy and tasty, right? Combine quinoa with beetroot, over gin, garlic and oats to create a luxurious and delicious burger perfect for a dinner party!
Are you on sale? Check out our Beet & Quinoa Burger recipes.
Beet & Quinoa Burger Recipes
Make 4 hamburgers
260 calories per burger
60g quinoa
5 tablespoons of flaxseed
6 tablespoons of warm water
1 Over gin, chopped
3 Medium cooked beetroot, grated
Finely chopped garlic cloves 2
90g Gluten-Free Rolled Oats
Oil, for cooking
Sea salt and black pepper
Serve
4 slices of buffalo mozzarella
4 large spinach or lettuce leaves
- Place the quinoa in a pan and pour 180ml of water. Bring to a boil and then simmer for 15-20 minutes or until tender.
- Add 2 tablespoons of flaxseed together with warm water to a small bowl, stir together and set aside.
- Steam the auber steamer for 5 minutes until soft enough to drill holes, transfer to a food processor and whisk until smooth. Place in a bowl and set aside.
- I’m blitzing Beatroot now. Add 3 tablespoons of garlic, oats and flaxseed. Pulse to combine and transfer into a large bowl. Add soaked flaxseed and auberge and seasons. Mix together to form a dough.
- Shape into four burgers and place on a tray lined with baking paper. Chill in the fridge for at least an hour.
- Pour oil into the frying pan over medium heat. When it gets hot, add the burger and bake on each side for 3-4 minutes.
- Top with slices of mozzarella cheese, wrap and serve with leaves.
Other Spring Recipes: Bake aubergine | Seaweed Nori Roll | Spring-friendly fritta
©Wendy Rowe. Unauthorized reproduction is prohibited.
Source: Wendy Rowe – wendyrowe.com
