Carrot and Coriander quinoa burgers

Post by Jo @ including Cake

Last Saturday I took part in Tough Mudder…a hard core army style obstacle course with mud, ice, electric shocks and a 19km run. Such fun on a Saturday afternoon!!

In preparation for the event nutrition was even more important, and quinoa featured in many a recipe to provide me with both protein and complex carbs. So today I thought I’d take the opportunity to share these ‘burgers’ with you. They make a great light lunch or a main meal. They are so quick to throw together especially if (like me) you have some pre-cooked quinoa in the fridge or freezer… I always make a big batch!  I served these with a little dollop of yoghurt mixed with garam masala.

I used almond flour as the key ingredient to bind them as almond flour is 'gummy' when mixed with water. I also added ground chia seed for an extra boost of nutrients and to assist with the binding. It worked really well and I simple added a little extra water to bring everything together nicely. 

For a similar themed recipe with an anti-inflammatory twist, check out this Turmeric inspired variation. 

Oh, and for those who think quinoa is only for savory recipes… check out this monster bowl and think again!

Enjoy…

Recipe: Carrot and Coriander quinoa burgers

Serves 2

Ingredients:

1 cup cooked quinoa

¾ cup coarsely grated carrot (approx. 2 medium carrots)

¼ cup fresh coriander- coarsely chopped

1/4 tsp garam masala

For a similar themed recipe with an anti-inflammatory twist, check out this

1/4 tsp salt and pepper to taste

3 tbs fine almond flour

3 tbs ground chia

approx 1/4 cup hot water 

extra water if needed

Method:

Mix the almond flour with hot water in a small bowl and mix to form a thick paste. Mix all remaining ingredients together adding the paste last. Add a little extra water if needed to assist the binding of the mixture. (I used approx ½ cup total water)

Get your hands stuck in and form small flattened patties, place these on a lined or greased baking sheet. The mixture will be a bit delicate but should easily form patties that hold together well whilst baking and being turned over once.

I didn't use any oil to coat the patties as they tasted great without, but feel free to use a light coating for extra crispness if you prefer. I baked them for approx. 30 minutes at 180C until lightly golden.