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Beetroot, quinoa and chickpeas burger

ingredients

servings

5

Red beetroot

1 unit

Precooked chickpeas

100 oz

Quinoa

100 oz

Mustard

1 spoon

Onion powder

1 teaspoon

Breadcrumbs

3 spoons

Salt

to taste

second courses from world

Beetroot, quinoa and chickpeas burger

Beetroot, quinoa and chickpeas burger

vegan with gluten

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beetroot, quinoa and chickpeas burger

Preparing burgers at home allows you to gain in color and variety. This time I propose you my version with red beetroot, quinoa and chickpeas.

Beetroot, quinoa and chickpeas burger step 1

step 1

First rinse the quinoa well and boil it in salted water. To make it first, I cook it by absorption by putting the quinoa in a saucepan and covering it with water equal to twice its volume. I put the lid and I bring everything on the fire.

Beetroot, quinoa and chickpeas burger step 2

step 2

Lower the flame when the water reaches a boil and continue to cook without ever stirring until the water has been completely absorbed. Generally it takes about twenty minutes.

Beetroot, quinoa and chickpeas burger step 3

step 3

Once the quinoa is ready, let it cool. Meanwhile pour the barbietola into pieces, chickpeas, mustard and onion. Mix everything in order to obtain a homogeneous and thick cream. If it should serve, add a little water.

Beetroot, quinoa and chickpeas burger step 4

step 4

Transfer the cream of chickpeas and beet in a bowl, then add the quinoa and salt. Mix and adjust the consistency with the breadcrumbs in order to obtain a malleable mixture.

Beetroot, quinoa and chickpeas burger step 5

step 5

Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes, then shape the burgers and cook them in the pan for 8 minutes per side.

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