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Tuesday, May 21, 2024

Spring Recipe: Beet & Quinoa Burgers


Picture Credit score @ Camilla Akrans for Eat Stunning

Veggie and vegan burgers are all the fashion, however simply how wholesome are these meat options you’re reaching for? The easiest way to make certain you’re getting essentially the most vitamins out of your meals is to make your personal, from contemporary, seasonal substances. Quinoa burgers are a scrumptious and wholesome various to beef burgers. Quinoa is a gluten-free, high-protein grain, which makes it an important vegetarian possibility for many who wish to scale back their meat consumption or observe a plant-based food regimen, with out lacking out on vitamins. Beetroot is certainly one of my spring hero substances, often known as the liver detoxifier due to its betalains that may enhance liver perform. You will discover out extra concerning the many advantages of beetroot in my guide Eat Stunning.

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What are the Dietary Advantages of Quinoa Burgers?

Quinoa is wealthy in protein, fibre, and important nutritional vitamins and minerals. It’s a uncommon instance of an entire protein, which suggests it incorporates all 9 important amino acids that the physique wants for development and restore. It’s also a great supply of iron, magnesium, phosphorus, and manganese, that are important for sustaining wholesome bones, muscular tissues, and organs. Sounds too wholesome to be scrumptious, proper? Mix quinoa with beetroot, aubergine, garlic and oats and also you’ll have an indulgent, tasty burger that’s good for dinner events!

Are you bought? Take a look at my Beet & Quinoa Burgers Recipe from Eat Stunning, under.


Beet & Quinoa Burgers Recipe

MAKES 4 BURGERS
260 CALORIES PER BURGER

60g quinoa
5 tbsp floor flaxseed
6 tbsp heat water
1 aubergine, chopped
3 medium-sized cooked beetroots, grated
2 garlic cloves, finely chopped
90g gluten-free rolled oats
Oil, for cooking
Sea salt and black pepper
TO SERVE
4 slices of buffalo mozzarella
4 massive spinach or lettuce leaves

  1. Place the quinoa in a pan and pour in 180ml water. Deliver to the boil, then simmer for 15–20 minutes or till tender.
  2. Add 2 tablespoons of the flaxseed to a small bowl with the nice and cozy water, stir collectively and put aside.
  3. Steam the aubergine for five minutes till tender sufficient to pierce with a fork, then switch to a meals processor and whizz till easy. Place in a bowl and put aside.
  4. Now blitz the beetroot. Add the garlic, oats and closing 3 tablespoons of flaxseed. Pulse to mix, then switch to a big bowl. Add the soaked flaxseed and aubergine and season. Combine collectively to kind a dough.
  5. Form into 4 burgers, then place on a baking paper-lined tray. Chill within the fridge for not less than an hour.
  6. Pour oil right into a frying pan over a medium warmth. When scorching, add the burgers and sear on both sides for 3–4 minutes.
  7. Prime with a slice of mozzarella and wrap in a leaf to serve.

MORE SPRING RECIPES: Bakes Aubergine | Seaweed Nori Rolls | Spring-Pleasant Fritatta

© Wendy Rowe. All Rights Reserved.

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