beetroot quinoa burg­ers with avo­cado smash

donna hay - Fresh + Light - - Light Energy Bars -

2 ta­ble­spoons ex­tra vir­gin olive oil

1 onion, finely chopped

2 cloves gar­lic, crushed

1 tea­spoon fen­nel seeds

1 cup cooked black quinoa+

2 beetroot (500g), peeled and grated

½ cup (50g) quinoa flakes

½ cup dill sprigs

1 egg

½ cup (65g) white spelt flour sea salt and cracked black pep­per

2 small av­o­ca­dos, chopped

100g feta, crum­bled

1 ta­ble­spoon lemon juice

6 whole­grain rolls, halved and toasted

1 cup (40g) al­falfa sprouts

4 dill pick­les, thinly sliced, plus ex­tra to serve Heat half the oil in a small fry­ing pan over high heat. Add the onion, gar­lic and fen­nel seeds and cook for 4–5 min­utes or un­til soft­ened. Place the onion mix­ture, black quinoa, beetroot, quinoa flakes, dill, egg, flour, salt and pep­per in a food pro­ces­sor and pulse un­til just com­bined. Shape into 6 pat­ties.

Place the avo­cado, feta and lemon juice in a small bowl and mash with a fork un­til com­bined.

Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Add the pat­ties and cook for 3–4 min­utes each side or un­til golden brown.

Di­vide the avo­cado mix­ture be­tween the rolls. Top the bases with the al­falfa, pat­ties and pickle. Sand­wich with the roll tops and serve with ex­tra pick­les. SERVES 6.

+ ½ cup (90g) un­cooked quinoa makes 1 cup cooked quinoa.

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