Full of Mediterranean goodness and relatively low carb
• 2 medium sized burgers- Best with flavours eg chilli
• 2 medium sized courgettes
• 2 red peppers
• 20g pine kernels
• Parsley chopped to garnish
• Olive oil
• Squeeze of lemon
• Salt & ground black pepper
• 1 cup of Quinoa
• Half a chicken or vegetable stock cube
Pour a cup of quinoa into a small pan, cover with hot water to just over 1 inch of water above the surface of the quinoa. Add half a stock cube. Cover with fitting lid and bring to boil then simmer gently for 3-5 minutes. Keep lid on so it doesn’t dry out. Turn the heat off and leave to stand for 5-10 minutes.
If there is any quinoa left over- keep it in the fridge for another day. (Next time you use it the starch will convert to resistant starch with an even lower glycaemic index. It reheats well in the microwave)
Meanwhile roughly chop the courgette and peppers and put them on a hot griddle or under the grill till slightly charred in places, but the flesh is still firm (about 5 minutes)
Fry or grill the burger.
Roast the pine kernels in a pan - takes a couple of minutes. Keep a close eye after 1 minute or so as they burn easily. Keep shaking the pan.
Serve burger and griddled veg with a drizzle of olive oil and lemon, salt & pepper to taste and scatter the pine kernels on top. Add a couple of tbsp of quinoa and parsley to garnish.
Hi
First time with quinoa, turned out great.
I used these measurements and had a huge meal from it.
Thought the pine seeds would not be noticed as they are small, but cooking with them, it brings the flavour out.
Please have a go of this as a main meal.
Love Lucia
Xxx
Hi there, do you know the weight for each burger? Thanks
How did you find the recipe?