Quinoa and beetroot burger

Quinoa & beetroot burger

A tasty veggie-packed alternative to the meat-lovers classic

By , 05 April 2016
Quinoa & beetroot burger
  • Ready in: 45 mins
  • Serves: 6
  • Price: 60p per serving

Delicious in a salad or side, there’s so much more to this versatile grain – we’ve given it a starring role in a trio of deliciously different dishes

Nutritional Info
Each 111g serving contains
  • Cals 133
    7%
  • Fat 1.2
    2%
  • Sat Fat 0.1
    1%
  • Sugar 5.3
    6%
  • Salt 0.22
    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 100g quinoa
  • 220g can kidney beans
  • 1 red onion
  • 2 cloves crushed garlic
  • 1tbsp tomato purée
  • 50g fresh breadcrumbs
  • 1tbsp tomato purée
  • 150g cooked beetroot
  • 1tsp paprika
  • 1tbsp Worcestershire sauce
  • 1tsp cumin
  • 1tbsp chopped parsley
  • rolls
  • salad and coleslaw (optional)
Method
  • Rinse 100g quinoa, cover with water in a pan, boil, then simmer for 20 mins.

  • Drain, then put in a bowl with a 220g can kidney beans, drained, 1 red onion, chopped, 2 cloves garlic, crushed, 1tbsp tomato purée, 50g fresh breadcrumbs, 150g cooked beetroot, mashed, 1tsp paprika, 1tbsp Worcestershire sauce, 1tsp cumin and 1tbsp chopped parsley. Shape into 6 burgers.

  • Preheat the oven to 190C/170C Fan/Gas 5. Cook on a lined baking tray for 12-15 mins.

  • Serve in rolls with salad and coleslaw (optional).