Quinoa BURGER with guacamole
makes 4 burgers
Quinoa burgers fried as large burgers make an excellent burger meal. Use the left over mixture for quinoa patties for packed lunch
1 Portion quinoa mixture
2 tomatoes
1-2 beetroots
1 large red salad onion
4 tbsp pickled jalapenos
4 coarse burger buns
Guacamole
2 ripe avocadoes
1 tbsp freshly squeezed lemon or lime juice
1 garlic clove, peeled and crushed
salt
Fry the burgers.
Cut the tomatoes into slices. Peel the beetroots and cut into strips using the peeler. Peel and slice the onion.
Guacamole. Mash the avocadoes with a fork and mix with the lemon or lime juice and garlic. Add salt to taste. Cut the buns in half. Place burger, vegetables, jalapenos and guacamole in layers. Or serve in bowls so everyone can help themselves to build the burgers at the table
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Quinoa burger mixture with BEETROOT
100ml whole quinoa (300ml boiled)
175 ml water
150 g beetroot
100g onion
1 clove garlic, pressed through garlic press
100 ml coarse wholemeal flour (or coarse spelt flour)
2 tsp curry powder
1 tsp salt
2 eggs
neutral tasting oil (such as rapeseed oil) or olive oil for frying
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Rinse the quinoa in a sieve in cold water. Boil in 175ml water for 10 minutes under lid. Remove the saucepan from the heat, mix in a little salt and leave on one side for 10 minutes under a lid.
Peel beetroot, peel the onion and grate both coarsely on a grater.
Put garlic, wholemeal – or spelt – flour, curry powder and salt in a bowl together with the grated vegetables. Mix in the boiled quinoa and then the eggs. If the quinoa has cooled just add everything to the bowl at the same time.Â
! You could use rice or brown rice, bulgar or couscous instead of quinoa. Any root vegetable could be used instead of beetroot.
! Add 50g feta cut into cubes and then leave out1/2 tsp salt or add50g grated cheese of your choice.
