Basmati rice dumplings and tomato lentils
second courses from Italy
Chickpea and real quinoa burger with avocado mayonnaise
Chickpea and real quinoa burger with avocado mayonnaise
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Recipe where organic chickens, rich in nutritional properties, combine with the fresh and healthy avocado and Quinoa Real, considered the best variety of around 200 existing in the Peruvian Andes. This basic Peruvian diet is rich in carbohydrates, proteins, fats, fibers and mineral salts and is naturally gluten free! Birch recipe for Ilcircolodelcibo
preparation
step 1
The previous evening let the chickpeas soak in cold water (the soaking should last about 12 hours).
step 2
After this time, rinse the chickpeas in the running water, then transfer them to a pot (preferably from the cake).
step 3
Cover the chickpeas of cold water, and bring it all to the boil. Simmer it gently for about two and a half hours, stirring occasionally with a wooden spoon (do not salt the water).
step 4
Drop chickpeas and fallen cool.
step 5
Rinse the quinoa abundantly under running water (put it in a very thin mesh strainer) until the water is clear and completely free of foam.
step 6
Cook quinoa in boiling vegetable broth for 15 minutes (grains must open by forming a light circle), then drain and cool cool.
step 7
In a cooking robot put boiled chickpeas, quinoa chilled, egg, and two tablespoons of oil.
step 8
Proceed to pulses by finishing everything finely. Transfer the mixture into a bowl, add the chopped parsley, the pounds in powder, mix well and salt rule.
step 9
In a plate mix the grated pan with durum wheat semolina. Dampen your hands with cold water and create large dumplings with quinoa and chickpea.
step 10
Pass in the mix of breadcrumbs and semolina, then transfer to a baking tray covered with baking paper and flatten a little with the palm of the hand, giving them the shape of a burger.
step 11
Do this until the compound is exhausted (you will get about 8 large burgers).
step 12
Put on the burgers with a string of extra virgin olive oil and cook in a hot oven at 180 ° for about 20 minutes (the burgher will change color and have a crispy crunchy crust).
step 13
If desired they can also be cooked in a non-stick frying pan (4 minutes per side).
step 14
While the burgers cook, they prepare the mayonnaise.
step 15
Serve the hot burgers on a bed of salad mixed with valeriana, radicchio, and accompany them with the mayonnaise served avocado aside.
step 16
Wash and play the avocado, cut it into small pieces
step 17
Blend it in the kitchen robot with yogurt, lemon juice, oil and salt
step 18
Proceed to the pulse, choosing whether to leave the sauce more rustic, or make it more velvety