Saturday 20th June 2015
I often use quinoa in my diet because it is really easy to prepare and it has a lovely texture, so I really wanted to put it into a vegetable burger. I took the inspiration for this recipe from one of my favourite vegan bloggers “oh she glows”. The quinoa burgers can be eaten as a meal, for lunch with a salad or a light snack, they are also great for lunch box fillers for the family providing essential vitamins and minerals and most importantly protein. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets. Quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source.
This recipe is really easy to prepare as I believe quick meal times should be no trouble. This burger is packed full of really health vegetable like, spinach, sun dried tomatoes, red peppers and potatoes.
1 cup of cooked quinoa
2 tablespoons of ground flax
1 cup chopped spinach
½ cup rolled oats, ground into a flour in a food processor
½ cup finely grated potatoes
4 sundried tomatoes
¼ cup sunflower seeds
3 tablespoons of dried basil
¼ of a red onion diced
1 clove of garlic minced
1 tablespoon of light tahini paste
1 ½ teaspoons of dried oregano
1 ½ teaspoons of white wine vinegar
½ teaspoon of salt ( I used pink Himalayan salt but you do not have to)
3 tablespoons of buckwheat flour( you do not have to use buckwheat flour if you do not have it, as its only available in wholefood stores ,you can opt for a simple plain flour )
Pre heat the oven to 180 degrees. Then line a medium sized baking tray with a sheet of grease proof paper. Place 2 tablespoons of flax with 6 tablespoons of water in a small bowl and set aside for later, leaving to thicken.
Shape the mixture into small burger shapes with wet hands, pack them tightly so they do not fall apart in the oven, you can usually make about 6 from the mixture. Then place them on the baking sheet.
Pop them into the oven and bake for 15 minutes, then turn the burgers over and bake them on the other side for a further 10 minutes, until they are golden and firm. Leave them to cool for 5 minutes.
Store leftovers in an air tight container in the fridge for up to a week or you can freeze them for up to a month.
Thanks for reading my post and I hope you like reading it, why not try out this recipe its great fun to make and tastes amazing.