PREP: 30 MINSCOOK:
30 MINS – 35 MINS – Relatively Easy to make
Quinoa and Spring Green burgers are simple to make, and ideal for a light lunch, starter, snack or accompaniment that can be made fresh for dinner or frozen to a rainy day.
Cook the quinoa in a saucepan. Add a teaspoon of bouillon, yeast flakes and lemon salt or fresh lemon zest stock. Simmer for 13-15 mins. The grains will look fluffed up and the liquid should disappear. Remove from the heat and allow to cool.
Next, Saute the Spring Greens, and a little butternut squash – cutting these very finely – Add freshly grated ginger, garlic, pepper, Chilli to your own preferred taste, add 1 tsp turmeric, 1 onion finely chopped
If you are making this recipe as a vegan dish. Add finely cut sundried tomatoes. Season and mix. Set aside.sea salt or boullion for seasoning. Cook 4-6 mins until cooked and set aside.
Add 1 tbsp coconut or fresh Ghee in a small frying pan – Cook on a medium heat. Add the onion and cook for 2-3 mins until translucent.
To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside
Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
