Veggie and vegan burgers are all the craze, however simply how wholesome are these meat alternate options you’re reaching for? The easiest way to make certain you’re getting probably the most vitamins out of your meals is to make your personal, from contemporary, seasonal substances. Quinoa burgers are a scrumptious and wholesome different to beef burgers. Quinoa is a gluten-free, high-protein grain, which makes it a terrific vegetarian choice for individuals who need to cut back their meat consumption or comply with a plant-based weight loss plan, with out lacking out on vitamins. Beetroot is one in every of my spring hero substances, often called the liver detoxifier due to its betalains that may enhance liver operate. You will discover out extra concerning the many advantages of beetroot in my e-book Eat Lovely.

THIS POST CONTAINS AFFILIATE LINKS

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 a whole protein, which implies it comprises all 9 important amino acids that the physique wants for progress and restore. It is usually 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 bought? Take a look at my Beet & Quinoa Burgers Recipe from Eat Lovely, under.

Beet & Quinoa Burgers Recipe

1. Place the quinoa in a pan and pour in 180ml water. Deliver to the boil, then simmer for 15–20 minutes or till tender.
2. Add 2 tablespoons of the flaxseed to a small bowl with the nice and cozy water, stir collectively and put aside.
3. 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.
4. Now blitz the beetroot. Add the garlic, oats and ultimate 3 tablespoons of flaxseed. Pulse to mix, then switch to a big bowl. Add the soaked flaxseed and aubergine and season. Combine collectively to kind a dough.
5. Form into 4 burgers, then place on a baking paper-lined tray. Chill within the fridge for no less than an hour.
6. 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.
7. High with a slice of mozzarella and wrap in a leaf to serve.

MORE SPRING RECIPES: Bakes Aubergine | Seaweed Nori Rolls | Spring-Pleasant Fritatta

© Wendy Rowe. All Rights Reserved.