Picture Credit score @ Camilla Akrans for Eat Stunning
Veggie and vegan burgers are all the craze, however simply how wholesome are these meat options you’re reaching for? One of the best ways to make certain you’re getting essentially the most vitamins out of your meals is to make your personal, from recent, seasonal components. Quinoa burgers are a scrumptious and wholesome different to beef burgers. Quinoa is a gluten-free, high-protein grain, which makes it an awesome vegetarian possibility for individuals who wish to cut back their meat consumption or comply with a plant-based weight loss plan, with out lacking out on vitamins. Beetroot is one among my spring hero components, often known as the liver detoxifier due to its betalains that may increase liver operate. You could find out extra in regards to the many advantages of beetroot in my ebook 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 implies it accommodates all 9 important amino acids that the physique wants for progress and restore. Additionally it is a great supply of iron, magnesium, phosphorus, and manganese, that are important for sustaining wholesome bones, muscle groups, 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 offered? Take a look at my Beet & Quinoa Burgers Recipe from Eat Stunning, beneath.
Beet & Quinoa Burgers Recipe
MAKES 4 BURGERS260 CALORIES PER BURGER
60g quinoa5 tbsp floor flaxseed6 tbsp heat water1 aubergine, chopped3 medium-sized cooked beetroots, grated2 garlic cloves, finely chopped90g gluten-free rolled oatsOil, for cookingSea salt and black pepperTO SERVE4 slices of buffalo mozzarella4 massive spinach or lettuce leaves
Place the quinoa in a pan and pour in 180ml water. Convey to the boil, then simmer for 15–20 minutes or till tender.
Add 2 tablespoons of the flaxseed to a small bowl with the nice and cozy water, stir collectively and put aside.
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.
Now blitz the beetroot. Add the garlic, oats and last 3 tablespoons of flaxseed. Pulse to mix, then switch to a big bowl. Add the soaked flaxseed and aubergine and season. Combine collectively to type a dough.
Form into 4 burgers, then place on a baking paper-lined tray. Chill within the fridge for a minimum of an hour.
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.
Prime with a slice of mozzarella and wrap in a leaf to serve.
MORE SPRING RECIPES: Bakes Aubergine | Seaweed Nori Rolls | Spring-Pleasant Fritatta
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