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Quinoa Burgers with Rosted Cherry Tomato Salsa


    Quinoa Burgers with Rosted Cherry Tomato Salsa

    Serves 4


    Both a whole grain and a complete protein, quinoa is exceptionally nutritious.

    1/2 cup (125 ml) uncooked quinoa
    1/2 cup (125 ml) shredded carrot
    1/2 cup (125 ml) wholegrain breadcrumbs
    1/2 cup (125 ml) corn kernels
    1/4 cup (60 ml) finely chopped parsley 
    1 tsp (5 ml) black pepper
    1 large free-range egg, lightly beaten
    1 1/2 Tbsp (30 ml) extra-virgin olive oil
    4 wholegrain rolls
    1/2 cup (125 ml) shredded cos lettuce

    1. Rinse quinoa under cool running water and cook as directed on package. 2. Place quinoa, carrot, breadcrumbs, corn, parsley, pepper and egg in food processor and process until mixture is combined but still chunky. 3. Spoon mixture into bowl and use hands to form 4 - 1 in (2.5 cm) thick patties. Place patties on plate and chill in refrigerator for 20 minutes. 4. Heat oil in skillet. Cook each patty 10 minutes per side. 5. Serve on wholegrain roll with lettuce and top with Roasted Cherry Tomato Salsa (see accompanying recipe).

    Each serving contains: 1470 kilojoules; 12 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 49 g carbohydrates; 5 g fibre; 328 mg salt

    Roasted Cherry Tomato Salsa

    Makes 8 - 1/4 cup (60 ml) servings

    Give any dish a boost of lycopene with this tomato-rich salsa.

    2 cups (500 ml) halved cherry tomatoes
    1 1/2 Tbsp (30 ml) extra-virgin olive oil
    1/4 cup (60 ml) finely chopped onion
    1/4 cup (60 ml) finely chopped fresh coriander 
    1/2 long red chilli, finely chopped
    1 garlic clove, crushed
    3 tsp (15 ml) lime juice
    Salt and pepper to taste

    1. Preheat oven to 230 C. 2. Spread tomatoes on baking tray and drizzle with oil. 3. Place in oven and bake for 15 minutes or until slightly charred. 4. Transfer tomatoes to large bowl and mix in remaining ingredients. 5. Chill before serving.

    Each serving contains: 170 kilojoules; 0 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 2 g carbohydrates; 1 g fibre; 15 mg salt 

    source: "Longevity Promoting Foods", alive Australia #13, Spring 2012


    Quinoa Burgers with Rosted Cherry Tomato Salsa




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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.