Quinoa - Tasty Tangy Burgers

 

White landscape all around,
surrounded by beautiful snow,

such a blessing to be warm,

in our new home sweet home........

In Henley where we've moved,

there are no fast food joints,

no MacDonalds, KFC or Subway,

this town wins all the points :-)

We made Burgers for lunch today,

with quinoa, mint and chickpea,
some ginger, honey, lemon zest,
but orange juice was the key......

  

Cooking Quinoa:

1 cup quinoa

2 cups water

drizzle of olive oil

pinch of sea salt

Wash and rinse quinoa thoroughly.

Heat water, add quinoa and bring to a boil.

Cover with a lid and simmer for 10 minutes,

till the quinoa sprouts are well visible.

Take it off the heat and let it rest

until all water is absorbed.

Burgers:

1 can Chickpeas

The cooked Quinoa

1 tablespoon Tomato paste

1 tablespoon Sesame seeds

2 tablespoons Orange Juice

1 teaspoon Honey (agave for vegans)

1 teaspoon Lemon zest

1 teaspoon grated Ginger

1 tablespoon chopped fresh Mint

Chili flakes and Sea Salt to taste

Olive oil

Chickpea flour

Mash the chickpeas coarsely.

Add the remaining ingredients and mix well.

Roll and flatten to make the Burgers

and dust with chickpea flour.

Heat a pan and lightly coat
with olive oil. Cook the burgers,
till brown on both sides, using oil as needed.

 

Notes:

Quinoa and chickpeas are best friends,

they go very well together.

Orange juice, lemon zest and honey

gives these burgers the tangy taste.

This is a nutrient dense, high protein burger.

I served them for lunch today,
with red pepper and zucchini humous,
and a mixed green salad with tomatoes, cucumber,
walnuts, raisins, an olive oil/balsamic vinegar dressing.

Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron. 

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.