Spring Recipe: Beet & Quinoa Burgers

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Eat Beautiful image credit @ Camilla Akrans

Veggie and vegan burgers are all the rage, but how healthy are the meat alternatives you’re looking for? The best way to ensure you’re getting the most nutrients from your food is to eat fresh, seasonal Making it yourself using ingredients. Quinoa burgers are a delicious and healthy alternative to beef burgers. Quinoa is a gluten-free, high-protein grain, making it a great vegetarian option for those looking to reduce their meat intake or for those who want to follow a plant-based diet without missing out on nutrients. Beets are one of my spring hero foods and are known as liver detoxifiers because they contain betalains that boost liver function. You can learn more about the many benefits of beets in my book Eat Beautiful.

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What are the nutritional benefits of quinoa burgers?

Quinoa is rich in protein, fiber, and essential vitamins and minerals. It is a rare example of a complete protein, meaning it contains all nine essential amino acids needed for the body’s growth and repair. It is also a good source of iron, magnesium, phosphorus, and manganese, which are essential for maintaining healthy bones, muscles, and organs. Doesn’t it sound so healthy and delicious? Quinoa combines with beets, eggplant, garlic, and oats to create a decadent and delicious burger perfect for a dinner party.

Is it selling? Check out Eat Beautiful’s Beet & Quinoa Burger recipe below.

Beet & Quinoa Burger Recipe

Makes 4 hamburgers
260 calories per burger

Quinoa 60g
5 tablespoons flaxseed powder
6 tablespoons lukewarm water
1 eggplant (chopped)
3 medium-sized cooked beets, grated
2 cloves of garlic (finely chopped)
Gluten-free rolled oats 90g
cooking oil
sea ​​salt and black pepper
4 pieces of buffalo mozzarella cheese
4 large spinach or lettuce leaves

  1. Place the quinoa in a pot and pour in 180ml of water. Bring to a boil and simmer for 15-20 minutes or until tender.
  2. Add 2 tablespoons of flaxseed to a small bowl with warm water, mix and set aside.
  3. Steam the eggplant for 5 minutes until fork-tender, then transfer to a food processor and process until smooth. Place in a bowl and set aside.
  4. Now blitz the beets. Add garlic, oats and finally 3 tablespoons of flaxseed. Pulse to combine and transfer to a large bowl. Add soaked flaxseed and eggplant to taste. Mix together to form a dough.
  5. Shape the burgers into four pieces and place on a tray lined with baking paper. Chill in the refrigerator for at least 1 hour.
  6. Add oil to a frying pan and heat over medium heat. Once hot, add the hamburgers and sear for 3-4 minutes on each side.
  7. Top with slices of mozzarella cheese, wrap in leaves and serve.

More spring recipes: Bake the eggplant | Seaweed roll | Frittata perfect for spring

©Wendy Rowe. All rights reserved.

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