This recipe looks amazing and tastes amazing too. A great way to feed your family the full spectrum of the gut-friendly rainbow veggies in one meal! The burger is vegan and full of protein from the quinoa and calcium from the chia seeds.
The beetroot slaw is a pretty awesome garnish for all sorts of things and stores in the fridge for over a week. It is vegetarian and I have given an easy dairy-free vegan alternative.
Ingredients
Rainbow Quinoa Burgers
- 100 g Quinoa
- 0.5 Butternut Squash (cut into chunks)
- 1 Sweet Potato Peeled and cut into chunks)
- 20 g Chia Seeds
- 1 Corn on the Cob (raw, & cut off cob)
- 12 Sun-Dried Tomatoes (finely chopped)
- 1 handful Spinach (roughly chopped)
- 1 handful Kale (spine removed, finely chopped)
- 2 Spring Onions (finely chopped)
- Salt and Pepper
- Oil (for frying)
Beetroot Slaw
- 2 Beetroot (grated)
- 2 Carrots (grated)
- 80 g Spinach (roughly chopped)
- 1 Fennel Bulb (chopped)
- 1 small handful Mint (chopped)
- 8 tbsp Plain Yoghurt (or Oatly Fraiche or coconut yoghurt)
- 1 tbsp Dijon Mustard
- 4 tbsp Apple Cider Vinegar
- 1 squeeze Lemon
Units
Instructions
Rainbow Quinoa Burgers
- Heat your oven to 180 centigrade
- Roast the butternut squash for about 20 mins and then and add your sweet potato
- Cook for a further 20 mins until soft, take out and cool to warm
- In boiling water add some bouillon or a vegetable stock cube and pour onto the quinoa until it is covered with double the amount of water to quinoa. Bring to the boil and simmer for about 15 mins. Leave to cool.
- In a bowl place the roasted ingredientsin with the others and mix well, add seasoning
- Make into 130g burgers for adults, or 50g for children. Leave to cool and set.
- Heat some olive or coconut oil in a pan. Fry on a medium heat, but don’t turn too much. Let them go for five mins before turning. They will fall apart if you fiddle too much.
Beetroot Slaw
- Place all the ingredients into a bowl and mix up. Taste to check for seasoning .
