Tag Archives: Quinoa

Quinoa Lentil Burgers

I’ve been meaning to try out my Burger maker to make some Quinoa, Lentil Burgers for some time now, not enough hours in the day for everything I want to make! There are a few veggie burger combinations I have in mind so expect a few posts in the not too distant future!

quinoa burger

I really enjoy the whole burger experience, the patty, the soft bun, the onions, cheese, gherkins and French mustard, it has to be French mustard for me.

We haven’t eaten red meat burgers since Mr ND became a vegetarian many years ago but I remember when I was pregnant I was craving burgers, the baby needed a burger, she got a full on Quorn burger that day made by Mr ND, I remember it well, strange how we crave when pregnant, our bodies way of telling us what we need.

So, for my first foray into making my own veggie burgers I have chosen Quinoa and Green Lentils as my base.  I love Quinoa, been using it for years, protein-rich and gluten-free it is a versatile addition.

Quinoa Lentil Patties

I’ve kept the Burgers quite simple but I can see other ingredients that will make it into future burgers such as walnuts, chickpeas, kidney beans, black beans, flaxseeds, etc.

Quinoa and Lentil Burgers

Prep Time:  30 minutes  :   Cook TIme:  5 -20 minutes

Makes approximately 5 large burgers

Ingredients

1 red onion, finely chopped
1 garlic clove, minced
150g Chestnut Mushrooms, chopped
400g Green Lentils (I used tinned)
60g Quinoa, cooked
1 tablespoon Tomato purée
1 medium egg, beaten
5 tablespoons oats
Paprika and Cayenne to taste
Parsley to taste
2 tablespoons sesame seeds
Salt and Black Pepper to taste

Method

Gently sauté the red onions and garlic for a few minutes then add the mushrooms and cook for a further 2 minutes or until soft.

Drain the Green Lentils and rinse, put into food processor along with cooked Quinoa, Tomato purée, beaten egg, salt and black pepper.  Pulse ingredients until you have the consistency you want.  For the next Quinoa burger I make I may just add the Quinoa to the bowl rather than the food processor for a little extra texture, remember this is my first one!

Pop the mixture into a large bowl and add the oats, use as many tablespoons as needed, 5 was about right for mine, Paprika, Cayenne, Parsley and sesame seeds, mix well.

Refrigerate for an hour or so or overnight to firm up a little.  I baked mine for 15 minutes so stop them from breaking up when I fried them off after but next time I will probably use either more oats and/or some wholewheat flour.  But with careful handling I got perfect, unbroken burgers!

Once you have the base burger mix done, you can separate it up and customise the burgers to everyone’s taste if need be.   Extra chilli flakes and maybe Pumpkin seeds for me!   This batch made 5 really decent sized burgers and 1 little one for a little one to try.   Easily freezable too,

Quinoa Lentil Burger

Serve in a bun of your choice or between Lettuce leaves garnished with homemade salsa for a gluten-free version.

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Harissa Roasted Chicken with Quinoa Salad

Harissa Roasted Chicken with Quinoa Salad is another recipe from Total Greek Yoghurt , it is a very high protein dish with Chicken, Quinoa and Greek Yoghurt.  It uses a very simple marinade with just 3 ingredients and the great thing too is that you can marinate overnight saving time.  The marinated Chicken is roasted with baby peppers and a fresh lemon.  The peppers add a little sweetness to the dish and lemon and Chicken are so great together. 

harissaingredients

As always you can adjust ingredients to suit your tastes, we don’t particularly like Fennel so left it out of the salad.

lemonsandpeppers

Quinoa is a particular favourite of mine, not technically a grain but a seed, it is amazingly high in protein, a complete protein which means it contains all 9 essential amino acids, so much power packed into this tiny seed!    

harissachicken

 

The heat from the Harissa and coolness of the Quinoa salad compliment each other really well.  The Pomegranate adds a lovely crunch, a refreshing addition.

 This is a perfect lunch recipe especially as the weather has been so mild and warm here, the sun is still gracing us with its favours, the heavier, warmer Autumn foods can wait a while. 

Pop over and find the recipe here.

 

Quick Nutritional Info:

Pomegranates:  Vitamin C, K, Iron, Folic Acid, Fibre.
Peppers: Vitamin A, C, K, B1, B3, B6, Folic Acid, Magnesium, Copper, Fibre, Potassium and Manganese.

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