QUINOA AND CHICKPEA BURGERS WITH BURGER SAUCE

SERVES 4 BURGERS

FOR THE PATTIES

1/2 cup (100g / 4oz) quinoa

1/4 cup (60ml) water

1 tbsp. chia seeds

1 red onion

4 tbsp. olive oil

4 cremini mushrooms

1/2 tsp. salt

1 1/2 cups (250g / 9oz) cooked chickpeas

1 tbsp. soy sauce

1 tbsp. apple cider vinegar

1 tbsp. maple syrup

1/2 cup (40g / 1oz) rolled oats

2 garlic cloves, minced

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

FOR THE BURGER SAUCE

1 shallot

13 tbsp. finely chopped bread and butter pickles

11/4 cup (55g / 2oz) vegan yogurt

12 tbsp. ketchup

12 tsp. agave nectar

11 pinch salt

EXTRAS

4 sweet potato buns

4 handfuls salad greens

3/4 cup (60g / 2oz) finely chopped red cabbage

NUTRITIONAL VALUES

Calories: 571kcal
Fat: 20.6g (2.8g S.Fat)
Carbs: 79.4g
Protein: 20.6g
Sugar: 14.1g
Sodium: 888mg

METHOD

Prepare the quinoa according to the package directions. Then set aside to cool.

Grind the chia seeds, then combine them with 1/4 cup (60 mL) of water and set aside.

Cut the onion into thin slices. In a hot frying pan, heat 1 tablespoon olive oil and fry the onion for 7 minutes over medium heat. Dice the mushrooms and gently fold them into the onion mixture. Cook for another 5 minutes on low heat after seasoning with 1/4 teaspoon salt.

In a food processor, coarsely chop the chickpeas with the soy sauce, vinegar, and maple syrup.

In a blender, finely grind the oats and transfer to a large mixing bowl. Knead in the garlic, quinoa, chia seed mixture, fried onions, chickpea paste, and spices by hand. 1/4 teaspoon salt is a good starting point for seasoning. Rest for 10 minutes before kneading again and forming the mixture into four patties.

To make the sauce, finely chop the shallot and combine it with the remaining ingredients.

Brush the patties with the remaining 3 tablespoons olive oil and cook for 4 to 5 minutes on each side over direct heat. Open the burger buns and warm them for 1 minute on their cut side over direct heat. Cover the bottom half of the plate with salad greens, one patty, and some cabbage. Cover with the other half of the bun and top with sauce.

QUINOA AND BEAN SALAD

SERVES 4 PORTIONS

FOR THE SALAD

2/3 cup (100g / 4oz) quinoa

1 2/3 cups (250g / 9oz) cooked butter beans

1 cup (150g / 5oz) cooked kidney beans

1 cup (150g / 5oz) cooked black beans

2 tbsp. flaxseeds

FOR THE HERB VINAIGRETTE

1/2 bunch chives

1/2 bunch parsley

3 tbsp. olive oil

2 tbsp. apple cider vinegar

1 1/2 tsp. salt

1 tsp. prepared mustard

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 616kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 92.4g
Protein: 30.3g
Sugar: 4.2g
Sodium: 905mg

METHOD

Allow the quinoa to cool after cooking it according to the package directions.

Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.

Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.

Allow for 30 minutes in the refrigerator before serving.

RECIPE NOTES

This salad can also be made with brown rice instead of quinoa. Simply steam the rice in 1 1/2 times its volume of water for 40 minutes before allowing it to cool completely.