Daily Star Sunday

Crunchy quinoa and bean burgers


200g white quinoa

400ml water

100g kale, washed and roughly chopped

250g black turtle beans

1 beetroot, washed and grated

1 large carrot, washed and grated

½ tsp cumin

½ tsp smoked paprika

1 tbsp Knorr concentrat­ed liquid vegetable stock

150g oatmeal, ground in a food processor

2 tbsp olive oil

4 large wholegrain burger buns

For dressing the burgers: 80g red onion, sliced thinly

1 avocado, sliced

3 orange tomatoes, sliced thinly

80g lettuce mixed with watercress

● Combine the quinoa and water in a mediumsize­d saucepan then bring it to a boil. Once boiling, lower the heat and leave it to cook for about 20 minutes.

● Bring a large pot of water to a boil, add the kale and cook for

3 minutes. Remove the kale and put immediatel­y into a bowl of cold water. Drain and set aside.

● Mash the quinoa and beans with a potato masher, add the grated beetroot, carrot and kale and stir well.

● Add the spices, stock and oatmeal and stir until it forms a mass.

● Divide the mixture into four balls and then form each into a patty. Let them set in the fridge for 15 minutes.

● Heat a frying pan over a medium heat, add 2 tbsp oil, wait until hot and add the patties. Cook on each side for

2-3 minutes until lightly browned and solid. Repeat until all patties are done, adding more oil as needed.

● Serve the burgers on the burger buns topped with the dressings.

 ??  ?? SERVES 4

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